Alright, let’s talk about these Test Kitchen peanut butter cookies. I ain’t no fancy baker, ya hear? Just a plain ol’ woman who likes good eats. And these cookies, well, they’re somethin’ special.
First off, get yourself some good peanut butter. Don’t go buyin’ that cheap stuff, it won’t taste right. You want the real deal, the kind that sticks to the roof of your mouth. I like to use a good heaping spoonful, maybe two, or three, depends on how strong you want that peanut butter taste. Some folks skimp on the peanut butter, then they wonder why their cookies don’t taste like nothin’. That’s just silly.
Now, the recipe, it ain’t complicated. You got your flour, sugar, butter, eggs… you know, the usual cookie stuff. But the secret, I reckon, is in how you mix it. Don’t overmix it, see? Just enough to bring it all together. If you beat it too much, them cookies will be tough as shoe leather. And nobody wants a tough cookie.
- Peanut butter: Lots of it, the good kind!
- Sugar: White and brown, both work just fine. Brown sugar makes ’em a little chewier.
- Butter: Gotta have butter, makes ’em rich and tasty.
- Eggs: To hold it all together, ya know.
- Flour: Don’t use too much, or they’ll be dry.
- A pinch of salt: Everything tastes better with a little salt.
And then, the add-ins. Oh, honey, this is where the fun starts! You can throw in just about anything you like. Chocolate chips, of course. Milk chocolate, dark chocolate, white chocolate… whatever you fancy. I like to chop up some pecans sometimes, give it a little crunch. Or toffee bits? Oh my, those are good. Just don’t go overboard, you still want to taste the peanut butter, right? A cup or so, maybe a bit more if you’re feelin’ wild. Think about 4-5 ounces if you’re makin’ about ten cookies. It ain’t rocket science, just use your judgement.
Baking them cookies, that’s another thing. You don’t want to overbake ‘em. Nobody likes a burnt cookie. Keep an eye on ‘em, and take ‘em out when they’re just starting to brown around the edges. They might still look a little soft in the middle, but that’s okay. They’ll firm up as they cool.
Now, sometimes things go wrong, even for the best of us. Maybe your cookies are too hard. Well, that could be because you used too much flour, or maybe you baked ‘em too long. Or maybe your oven is just too hot. Every oven is different, ya know? You gotta learn your oven’s quirks.
Or maybe, and this is a big one, maybe your cookies don’t taste like peanut butter! That’s a crying shame, let me tell you. Could be you didn’t put enough peanut butter in. Like I said, don’t be shy with it. Or maybe the peanut butter you used wasn’t strong enough. Gotta get the good stuff! Some of that cheap peanut butter tastes like nothin’ at all.
And if your peanut butter cookies are getting hard, well, that’s a problem. You want them chewy, right? So, make sure you don’t overbake ‘em. And maybe try adding a little extra brown sugar next time. Brown sugar makes things softer, that’s what I’ve always heard. Or you could try adding a little bit of corn syrup to the dough, that’ll keep ’em moist. Just a little dab will do ya. Don’t go crazy.
Anyways, these Test Kitchen peanut butter cookies, they’re the real deal. Easy to make, and everyone loves ‘em. Kids, grandkids, even that grumpy old man down the street. He always comes sniffin’ around when I’m bakin’ cookies. Can’t blame him, I guess. They smell mighty good.
So, go on and bake yourself a batch. You won’t regret it. And don’t be afraid to experiment a little. That’s how you learn, ya know? Try different add-ins, different sugars, different baking times. Find what works for you. And most importantly, don’t forget that good quality peanut butter! That’s the key, I tell ya. That’s the key to a good peanut butter cookie.
And one more thing, don’t forget to share! Cookies are meant to be shared. Give some to your neighbors, your friends, your family. It’ll make their day, and it’ll make you feel good too. There’s nothin’ better than a warm cookie and a friendly face, that’s what I always say.
