Peanut Butter Cookies

Soft, slightly chewy, buttery Peanut Butter Cookies. A delicious treat, even more delicious with one end dipped in dark chocolate and with a sprinkle of chopped hazelnuts. 

Sometimes I'm just so happy with the pictures I take, sometimes I just can't help but not liking them. You don't want to know how many posts we have ready in drafts, that we are not posting because I'm not satisfied with how the pictures turned out. Even if the recipe is awesome, the aesthetic still rules, at least for me. These Peanut Butter Cookies would have had the same faith, collecting dust on our virtual dashboard, but we loved them so much, so here they are, despite they don't look as good as they taste.

I love peanut butter, although it is fairly new to me. No PB and jam on toast for me when I was young, no peanut butter cookies. In Italy I did not know of its existence. It was only several years ago when groceries store started carrying more ethnic foods and items, that I first saw it on a supermarket shelf, but still did not feel the urge to buy it and try it. Then, when I came to Canada in 2007, to meet my pen pal Stefanie (that during the years of letters exchange had become more of a best friend than a pen pal, and whose cousin I would marry few years later, but who knew) I tasted my first peanut butter and raspberry jam on toast and I was enchanted. From then on, even when I was back in Italy, peanut butter, the smooth kind, never missed its spot in my pantry.

My husband and my step son, they love peanut butter cookies, in fact, these batch did not last long. We have a tin box and when it sits on the island they know that there are fresh homemade cookies inside. It is a pleasure to hear that tin lid rattling as it's opened every now and then, even in the wee wee hours of the morning as my husband sticks to his story of needing quick energy to contend with the crazy cats. For me, it is a proof that what I lovingly make for them is being highly appreciated.

Let's make these Peanut Butter Cookies

I did not develop the recipe, 'cause there are probably a million recipes for peanut butter cookies, and mostly, as I said, they do not belong to my heritage, I discovered them later on in life. I just navigated in search of a recipe that spoke to me, and then I set myself in motion. This recipe from Joy the Baker (who doesn't know and love Joy the Baker?) is perfect. It has also a pinch of nutmeg, which gives the cookies a delightful taste. I was intrigued by the pattern created on top of the cookies. A simple fork making a crisscross pattern, giving these peanut butter cookies some old world charm.

Once baked and chilled I divided the batch wanting to make some dipped partially in dark chocolate and sprinkled with chopped hazelnuts. Those were my favorite, and my husband concurs, no wonder since I'm a chocolate "monster".

The cookies have an amazing texture, slightly crisp, nicely chewy with that rich peanut buttery taste. You can almost fold them in half without them breaking. The dark chocolate, melted with coconut oil, add a decadence to this cookie and the chopped hazelnut add yet another nutty crunchy flavor to the mix.

Enjoy!

Song of the day: "Like I Can", by Sam Smith.

Very slightly adapted from a recipe found on Joy the Baker.

Peanut Butter Cookies

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Soft, slightly chewy, buttery Peanut Butter Cookies. A delicious treat, even more delicious with one end dipped in dark chocolate and with a sprinkle of chopped hazelnuts. 

• Total Time: 57 minutes
• Yield: about 18 medium sized cookies 1x

Ingredients

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For the Cookies:

• 1 ⅔ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon freshly grated nutmeg
• ½ cup salted butter, at room temperature
• ½ cup granulated sugar, plus more for coating
• ⅓ cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1 organic free range egg
• ¾ cup smooth peanut butter

For the Dark Chocolate Topping (optional on half of the cookies):

• 4 ounces dark chocolate chunks
• 1 tablespoon coconut oil
• 1 Tbsp coarsely chopped hazelnuts

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Instructions

1. In a medium bowl whisk together flour, baking soda, salt, and nutmeg. Set aside.
2. In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and sugars on medium speed. Beat for about 3 minutes until light and fluffy, stopping just to scrape down the sides of the bowl.
3. Add the vanilla extract and the egg and beat on medium speed until combined, about 2 minutes. Add the peanut butter and beat until just combined, again stopping the mixer to scrape down the sides of the bowl, ensuring that all of the wet ingredients are thoroughly combined.
4. Add the dry ingredients all at once, beating on low speed until just combined.
5. Remove the bowl from the mixer and finish mixing with a spatula. Cover and refrigerate for 30 minutes.
6. While the cookie dough chills, preheat the oven.
7. Place a rack in the center and upper third of the oven and preheat oven to 350° F. Line two baking sheets with parchment paper and set aside.
8. Place about 2 tablespoon granulated sugar in a small bowl for coating the dough.
9. Spoon cookie dough by the tablespoonful into the palm of your hand. Gently roll into a ball and coat in sugar.
10. Place on the prepared baking sheet and use a fork to mark the cookies with a cross-hatch pattern. Place cookies on the sheet about 1-inch apart.
11. Bake for 10-12 minutes until golden brown. Remove from the oven and allow to rest on the baking sheet for 5 minutes. After that time, place the cookies on a wire rack to cool completely.
12. Optional, on half of the cookies:
13. Melt chocolate and coconut oil in a bain-marie (double boiler). Stir until completely smooth and combined. Place in a small and deep bowl for dipping. Place the chopped hazelnuts in a small bowl near your dipping area. Dip the cookies halfway into the melted chocolate. Place on a parchment lined tray. Sprinkle with chopped nuts. Place in the refrigerator to harden the chocolate.
14. Enjoy!

Notes

They keep well in an airtight container for 4 days (if they last that long).

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Sweets, Cookies
• Method: Baking
• Cuisine: North American

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Ricetta in Italiano:

Biscotti al burro d'arachidi

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• Total Time: 57 minutes
• Yield: circa 18 biscotti medio/grandi 1x

Ingredients

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Biscotti:

• 1 e ⅔ tazze farina 00
• 1 cucchiaino bicarbonato
• ¼ cucchiaino noce mocata grattugiata
• ½ tazza burro, a temperatura ambiente
• 1 pizzico di sale
• ½ tazza zucchero semolato
• ⅓ tazza zucchero di canna
• 1 cucchiaino estratto di vaniglia
• 1 uovo da allevamento a terra
• ¾ tazza burro d'arachidi cremoso

Cioccolato (facoltativo su metà dei biscotti):

• 100 g cioccolato fondente
• 1 cucchiaio olio di cocco
• 1 cucchiaio di nocciole tritate

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Instructions

1. In una ciotola media mescolare la farina, il bicarbonato, il sale, e la noce moscata.
2. Nella ciotola di un mixer elettrico, sbattere il burro con gli zuccheri a media velocità. Battere per circa 3 minuti fino a che sia chiaro e spumoso, fermandosi solo per raschiare i lati della ciotola.
3. Aggiungere l'estratto di vaniglia e l'uovo e battere a media velocità fino ad amalgamare il tutto circa 2 minuti.
4. Aggiungere il burro di arachidi e battere fino ad assorbimento, assicurandosi che tutti gli ingredienti umidi siano accuratamente amalgamati.
5. Aggiungere gli ingredienti secchi in una sola volta, battendo a bassa velocità.
6. Rimuovere la ciotola dal mixer e finire di mescolare con una spatola. Coprire e mettere in frigorifero per 30 minuti.
7. Nel mentre preriscaldare il forno a 180 ° C.
8. Foderate 2 teglie con carta da forno.
9. Mettere circa 2 cucchiai di zucchero semolato in una piccola ciotola.
10. Formate delle palline di pasta biscotto nel palmo della vostra mano. Delicatamente rotolatele nello zucchero.
11. Mettere sulla teglia preparata e utilizzare una forchetta per segnare i biscotti con un motivo incrociato.
12. Cuocere in forno per circa 12 minuti fino a doratura. Rimuovere dal forno e lasciare riposare nella teglia per 5 minuti, poi posizionare i biscotti su una gratella per far raffreddare completamente.
13. Facoltativo, su metà dei biscotti:
14. Sciogliere cioccolato e olio di cocco a bagnomaria. Mescolare fino a che sia completamente sciolto e cremoso.
15. Mettere in una ciotola piccola e profonda. Mettere le nocciole tritate in un'altra piccola ciotola. Immergere i biscotti per metà nel cioccolato fuso. Mettere su un vassoio con carta da forno. Cospargere con le nocciole tritate. Mettere in frigo per far indurire il cioccolato.

Notes

Si conservano bene in un contenitore ermetico per 4 giorni (se durano così a lungo).

• Prep Time: 15 minutes
• Cook Time: 12 minutes

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Nicoletta

I love baking and kneading dough because it takes me to a happy place in my soul.