Currently baking out of Macrina Bakery & Cafe Cookbook by Leslie Mackie
I went on a cookie bender the other day and ended up making two of Mackie’s cookie recipes. The first, this peanut butter cookie, was the better looking but least successful of the two.
This is a basic cookie dough with lots and lots of chunky peanut butter mixed into the dough. The dough is shaped into logs, rolled in chopped peanuts and left to chill in the refrigerator. Once cold, the dough is sliced into rounds and baked.
The finished cookies were very peanutty, but they were dry and crumbly. I really liked the flavor of them, but not the texture. I’m not sure if I overcooked the cookies, but my cookies only cooked for about 15 minutes, even though the recipe said they’d cook for 20 to 25 minutes.
Guess I’ll just have to keep experimenting.
I, if I do say so myself, am an excellent peanut butter cookie baker. It is rare that I love anyone’s PNB cookies more than mine. Mine are super PNButtery. Most people don’t use enough PNB to give it any flavor. If the PNB doesn’t knock your socks off, what’s the point?
I like the idea of these being rolled in chopped peanuts. I wonder if I should try it with my recipe. Oh great! Now, I want to go home and make cookies. Ugh!
Oh………………..my favorite cookies are ones with peanut butter. I cannot eat them right now so have to hope for some for Christmas for a treat…hint, hint, hint…..