The Washington PostDemocracy Dies in Darknessclock50 minscourseDessertStart CookingComment on this storyCommentAdd to your saved recipesSaveBy Jaime Lewis
When it comes to peanut butter cookies, the simplest recipes are the best, and this one delivers lots of texture from chunky peanut butter and chopped chocolate. The cookies are big, which makes for an impactful apology, should you be making them for that purpose, as food writer Jaime Lewis has. Just be sure to fully bake them, even beyond the upper range of 15 minutes if you’re baking from frozen. Cooling them adequately will make the cookies easy to pack onto a plate for transport.
Storage: Store in an airtight container for up to 2 days, or freeze for up to 2 months. The scooped dough can be frozen on a lined sheet pan until solid, then packed into an airtight container or bag for up to 3 months. Bake from frozen, adding 2 to 3 minutes of cooking time, or as needed.
From food writer Jaime Lewis.
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Ingredients
measuring cup
Servings: 12 (makes 12 cookies)
Directions
Time Icon
Active:
35 mins|
Total: 50 mins
Step 1
Position a rack in the middle of the oven and preheat to 350 degrees. Line a large sheet pan with parchment paper.
Step 2
In a medium bowl, whisk together the flour and baking soda to combine. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl if using a hand mixer, beat the butter, brown and granulated sugars, and salt on medium-high speed until the mixture is light and fluffy, 5 to 8 minutes, scraping down the sides and bottom of the bowl as needed.
Step 3
Add the peanut butter and mix on medium-high until combined. Scrape down the bowl. Add the egg and vanilla, and continue mixing on medium-high until incorporated. Scrape down the bowl one more time. Add the chocolate chunks and mix on low to break the chunks up a bit, about 1 minute. Add the flour mixture and mix on low just until incorporated. Use a flexible spatula to scrape down the bowl and ensure everything is evenly mixed.
Step 4
Using a No. 16 disher or 1/4-cup measure, scoop the dough into 12 even portions (about 70 grams each), rolling them into smooth balls as you work and setting them on the prepared sheet about 2 inches apart.
Step 5
Bake for 12 to 15 minutes, or until the edges are golden brown. Let cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.
Substitutions
Chocolate chunks >> Chocolate chips.
Peanut butter >> Almond or cashew butter.
Butter >> nondairy butter.
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Nutritional Facts
Per cookie
-
Calories
308
-
Fat
16 g
-
Saturated Fat
7 g
-
Carbohydrates
39 g
-
Sodium
259 mg
-
Cholesterol
36 mg
-
Protein
6 g
-
Fiber
2 g
-
Sugar
20 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From food writer Jaime Lewis.
Tested by Becky Krystal and Simone Flournoy.
Published April 29, 2024
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Source link: https://www.washingtonpost.com/recipes/chocolate-peanut-butter-apology-cookies/