ISO: ISO: T&T Crumbly, short peanut butter cookie

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mistral

Well-known member
I am a'lookin' for a crumbly, short (read "rich"), peanut butter cookie.

I am not big on peanut butter cookies but the the ones that I remember most fondly were crumbly and not super-sweet. I had tried a few recipes but was not happy with them.

Can you help? smileys/smile.gif

 
REC: Aunt Patty

My sis tinkered with recipes until she came up with this, wanting it to taste just like what we grew up eating. Most recipes didn't have enough peanut butter and weren't the right texture. This is perfect to us:

Aunt Patty’s Peanut Butter Cookies
3/4 cup butter, softened
3/4 cup brown sugar
3/4 cup white sugar
1/2 tsp. salt
1-1/2 cups peanut butter
1 egg
2 cups flour
1 tsp. baking soda
1/2 cup chopped peanuts, optional

Preheat oven to 350 deg.
Cream first 5 ingredients; mix in egg. Add dry ingredients and mix just until incorporated. Roll dough into balls and place on ungreased cookie sheet. Using a fork dipped in sugar, press down on cookie ball to make a cross-hatch pattern. Cookies will expand about 1/2”, so leave enough room. Sprinkle with chopped peanuts if desired. Bake 7-10 min. until beginning to turn golden. They will be a little soft, but will firm up on cooling. Cool on wire racks.
Note: this dough freezes very well and can be baked without thawing.

 
REC: Dipped Peanut Butter Meltaway Cookies

This one is also good, but more like a shortbread cookie - lots less peanut butter. You can leave out the chocolate chips and dipping step for a plain pb cookie:

Dipped Peanut Butter Meltaway Cookies

These bite-sized peanut butter cookies will melt in your mouth. Peanut chunks and miniature chocolate chips give added flavor and texture while the chocolate dip makes them look professional. Since they hold their shape well and can be stored at room temperature for more than a month, they are a perfect choice to ship as gifts from the kitchen.

* 1 cup flour
* 1/2 cup corn starch
* 3/4 cup confectioners' sugar
* 3/4 cup (1-1/2 sticks) butter, cut into cubes
* 1/2 cup super chunky peanut butter
* 1 teaspoon pure vanilla extract
* 1/2 cup miniature chocolate chips
* Chocolate Dip:
* 4 ounces semi-sweet chocolate bar, at room temperature, broken into small chunks
* 1 ounce paraffin (such as Gulf Wax)

Line cookie sheets with parchment paper or Silpat baking pad.

In a small bowl, combine flour, corn starch, and confectioners' sugar. Set aside.

In a large bowl, cream butter, peanut butter, and vanilla extract until smooth. Add flour mixture and begin mixing on low speed. Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides. Scrape batter from beaters, and mix in chocolate chips with a large spoon.

Refrigerate dough for 1 hour to firm up. When ready to bake, preheat oven to 350 degrees F.

Roll dough into 1-inch balls. Place 1-1/2 inches apart on lined baking sheet, and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. Do not over-bake. Cool on racks.

Chocolate Dip:
Place paraffin in a glass measuring cup and slowly melt it in the microwave. Add semisweet chocolate chunks and cook on high power 15 seconds at a time, stirring each time, until chocolate is melted and thoroughly combined with the paraffin.

Dip each peanut butter meltaway cookie halfway into chocolate, shake off excess chocolate, and place on trays lined with waxed paper or Silpats to set. If chocolate begins to get too thick, carefully re-warm. You can refrigerate for an hour to set chocolate, if you wish.

Yield: about 4 dozen cookies

http://homecooking.about.com/od/dessertrecipes/r/blcookie101.htm?p=1

 
REC: PB Cookies - and lastly, the simplest crumbly peanut butter cookie around

This one is sweeter than the others, because of the lack of other ingredients I guess. The most crumbly of the 3 posted:

Peanut Butter Cookies

1-1/2 cups peanut butter
1 cup sugar
2 unbeaten egg whites

Preheat oven to 375 deg.
Combine pb and sugar; blend well. Add egg whites and mix thoroughly. Roll into walnut-size balls and place on ungreased cookie sheets. Flatten with fork dipped in sugar. Bake 10-12 minutes. Cool slightly before removing to rack to cool.
Makes 3 dozen

 
These are my favorite - Mom-Mom Fritch's Peanut Butter Cookies

Mom-Mom Fritch's Peanut Butter Cookies
Gourmet | February 1999

by Amy Fritch, New York NY

1 cup peanut butter (creamy or chunky)
1 cup sugar
1 large egg
1 teaspoon baking soda


Preheat oven to 350°F. and grease baking sheets. In a bowl with an electric mixer beat together peanut butter and sugar until combined well. In a small bowl lightly beat egg and beat into peanut butter mixture with baking soda until combined well.

Roll level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. With tines of a fork flatten balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Bake cookies in batches in middle of oven until puffed and pale golden, about 10 minutes.

Cool cookies on baking sheets 2 minutes and transfer with a metal spatula to racks to cool completely. Cookies may be kept in an airtight container at room temperature 5 days.

http://www.epicurious.com/recipes/food/views/Mom-Mom-Fritchs-Peanut-Butter-Cookies-100848

 
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