Tuesday, September 7, 2010
Peanut Butter Criss-Crosses
Before we get on with the recipe for this week, have you seen Dorie Greenspan's new book, Around My French Table? You must check this book out. I want to make virtually every recipe I've seen. You can find it on Amazon here. Go ahead, I'll wait here while you're away.
Fall baking is definitely on the menu for the Tuesdays with Dorie bakers. This week's recipe, peanut butter criss-cross cookies, was chosen by Jasmine of Jasmine Cuisine.
I have a love affair, a very unhealthy love affair, with peanut butter. I love it on toast, in cookies, brownies, sandwiches, with celery, spread on chocolate f , from a spoon. Yeah, baby. Especially that last one.
The rapture that I read on the Internet about Dorie's peanut butter cookies recipe got me very excited. There is lots of peanut butter in her recipe, plus bonus chopped roasted salted peanuts to heighten the peanut flavor. You roll the cookie dough in sugar before smashing it with a fork (which she brilliantly recommends you dip in sugar...no more cookies stuck to the tines of the fork).
The first time I made it, I doubled the recipe, and some semisweet chocolate chips fell into half of the batch. Both were well received, but the peanut butter cookie purists eschewed the chocolate chips (what?!? and I bake for these people?) So I made the recipe again. This time I made the recipe with chopped honey roasted peanuts and this time some bittersweet chocolate chips found their way into half of the recipe. I hoped the honey roasted peanuts would provide the crunch and pop of flavor they did in this torte. While my tasters liked them as much as the roasted salted peanuts batch, they couldn't discern the difference.
The other change I made was to reduce the baking time for the second batch. I found the full 12 minutes made the cookies a little dry and crumbly, and I wanted a chewier cookie. Baked for 11 minutes they were fully baked but perfectly chewy, just about ideal in my book.
Check out what the other TWD bakers thought here. And many thanks to Jasmine for picking a great recipe!