Page 41 - Classic Cookies with Modern Twists

Peanut Butter Cookies

Even though it’s almost impossible to think of peanut butter
cook ies without the sig nature fork impr int, these warrant a
depar ture from tradition . They’re sparkly ( from a roll in sugar
before baking), chewy, and packed with peanut-y avor. Th e

addition of chopped peanuts to the dough , while optional, is
recommended.
If you don’t like them or are allerg ic to peanuts, tr y this recipe
with almonds or ca shews. Make sure to select one of the natural

brands of nut butter without added sugar, and stir it well before
using.

MAKES 5 DOZEN 2½-INCH COOKIES

2½ cups all-purpose flour
1½ teaspoons baking soda

1 teaspoon baking powder

¾ teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, room temperature

2 cups natural salted peanut butter
1¼ cups gr anulated suga r, divided

1 cup ligh tly packed ligh t brown sugar

2 eggs
2 tablespoons milk

2 teaspoons vanilla extract

1 cup coarsely chopped, toasted peanuts (optional)