Peanut Butter Cookies | Milk Bar Monday
I always complain about having to adjust to the time changes but let me tell you what – I am feeling fully rested after actually taking advantage of the extra hour and sleeping in yesterday. I rarely do such a thing. I am a busy body and feel like sleeping in is a waste. But I did it and it felt amazing. I did it, in part, because I spent Saturday working my little tail off in the kitchen. One of my successes: these peanut butter cookies.
Milk Bar Mondays returns and the ladies and I have another Christina Tosi cookie recipe to share. Although, these aren’t you average peanut butter cookies. Would you expect average from a Milk Bar recipe? I have come to expect anything but average. These cookies start with an amazingly simple peanut brittle with only two ingredients – sugar & peanuts. It was so fun to watch the sugar transform into a gooey caramel.
Tosi swears by good ol’ Skippy peanut butter, unroasted and unsalted nuts and this simple peanut butter cookie recipe doesn’t even require the normal 10-minute creaming process because of the added fat in the peanut butter. They are slightly soft but still chewy, have plenty of salty peanutty flavor and are made perfect by the added crunch of the peanut brittle.
My observations on the peanut butter cookies:
- I’ll admit that this is not one of my favorite Milk Bar recipes – the other cookies that we have made have been far superior in my book. However, everyone that I shared these with absolutely loved them, so maybe I’m just not a peanut butter cookie kind of gal.
- I normally use bread flour for Tosi’s cookie recipes but accidentally grabbed all-purpose instead. So, after realizing that, I added two tablespoons of flour to the dry ingredients to prevent them from spreading too much. If you have it, use bread flour for these.
- The recipe calls for half of the recipe of peanut brittle – I used the whole recipe; after adding half, it just didn’t seem like there was enough in the dough so I added the rest and it didn’t seem like there was too much. Also, I would recommend breaking up the brittle in a food processor just to avoid the huge chunks like I had.
- Tosi never recommends to combine all of the dry ingredients before starting, she just suggests to add them in and mix – I recommend taking this step ahead of time, I find it much easier to mix the dry, and then add them all at once when the recipe calls for the dry ingredients.
You will find the recipe on Jacqueline’s site, The Dusty Baker
And be sure to check out the other Peanut Butter Cookie posts:
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