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The other day, I was preparing a batch Cheryl Day peanut butter biscuits, as is done on a snowy weekend morning, when I came across this recipe in his recipe …
“If you want, you can freeze them on a baking sheet until firm, then take them to ziplock bags and freeze for two months.” In other words, if I freeze half the lot later, individually, I wanted to bake one or two at a time and take hot biscuits at night. In the past, I froze cookie dough for this purpose, but I liked this method better, without cutting it into a hard, hard dough, taking some of the ziplock and throwing it in the preheated oven.
And Day’s cookies are the perfect cookie for that. You don’t have to wait until it’s thawed: put them in the oven, and 10 to 12 minutes later, melt the sweet and tender salted peanut butter. With a glass of cold milk, there is no more comfortable way to end the day. I’ve been looking for a version of this cookie for a while, and I’ve finally found it.
Of course, you can bake a whole bunch of cookies. But I can’t promise that they will last long if you do.
Peanut Butter Cookies
From there Cheryl Day’s Southern Bakery Treasure
It makes about 24 cookies
3/4 cup flour for all unpeeled uses
1/2 teaspoon baking powder, preferably without aluminum
1/2 tablespoon fine sea salt
1/4 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter at room temperature
1/2 cup packed in dark brown sugar
1/2 cup granulated sugar
1 teaspoon cane syrup
1 cup soft peanut butter
1 large egg
1 teaspoon pure vanilla extract
1 cup roasted honey peanuts
Sprinkle with sea salt flakes, such as Maldon
Sift flour, baking powder, fine sea salt and baking soda into a baking dish. Set it aside.
In a bowl of a stand-mixer equipped with a shovel attachment (or in a large mixing bowl, using a hand mixer), cream the butter, two sugar and cane syrups together at medium speed until very light and smooth, between 3 and 5. minute. Add the peanut butter, egg and vanilla, and mix until completely incorporated. Turn down to low speed and gradually add half of the flour mixture, stirring, until combined. Gradually add the remaining flour until just mixed, then add the peanuts until mixed.
Remove the bowl from the mixer (if you use it) and finish mixing by hand to make sure that there is no flour or butter on the bottom of the bowl and that the dough is well mixed. Cover the bowl with plastic wrap and refrigerate the dough until it is slightly firm in the fridge for about 30 minutes.
Place the grills in the middle and bottom third of the oven and heat the oven to 325 ° F. Fill two baking sheets with parchment.
Use a small scoop of ice cream or a tablespoon to complete the cookies (about one tablespoon each) and place on a prepared baking sheet, spreading 2 inches between them. Tap each cookie to make a pattern that intersects with the fork teeth (keeping the old school). Top each cookie with a pinch of sea salt. (If you wish, you can freeze them on a baking sheet until firm, then place them in ziplock bags and freeze for a maximum of 2 months. Fry the cookies before baking with salt.)
Bake the cookies for 10 to 12 minutes, turning the pans in half and changing their positions until golden brown. Allow to cool completely in the wire-frying pans.
Cookies can be stored in an airtight container for 3 days at room temperature.
PS “A quick dessert that I take to every party”, And cream cheese chocolate chip cookies.
(Middle photo Angie Mosier.)
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