I love cookies, almost all of them. (Well, not those ones with candied fruit in the middle.) But I’ve never liked peanut butter cookies — they’re always dry and kind of pointless, in my experience.
But these are fantastic. (Thank you once again, Dorie.)
I made two batches, one straight and one with the chocolate variant. The only thing I changed is that I didn’t add chopped peanuts to either batch, although I did use chunky peanut butter.
I figured I’d like the chocolate ones, but not the regular. Boy, was I wrong. I ate the batter, like I always do — even when I don’t like a particular cookie recipe, I nearly always like the batter. And this batter is great: soft and light and very flavorful.
But then the first batch came out of the oven, and I tried one, just because.
It was a revelation: by far the best peanut butter cookie I’ve ever had. I ate several. And then several more.
And then I made a second batch, adding cocoa and chopped dark chocolate.
Perfect. Sublime. Stupendous.
The two kinds are great individually, and even better together:
And then, last night, I made an ice cream sandwich with two of the chocolate cookies and vanilla ice cream. Seriously, try this. There was coffee ice cream too, but I was a good girl. Next time, though …
So there you have it. I have nothing else to say. Both of these have skyrocketed up the list of my favorite cookies, debuting somewhere in the top ten.
Thank you, Dorie. Thank you for giving me back peanut butter cookies.
And thank you Jasmine of Jasmine Cuisine for choosing these for us to make this week; I’d never have tried them on my own.
Check out the other Tuesdays With Dorie bakers to see what they did with these cookies, and then buy the book (Baking: From My Home to Yours, by Dorie Greenspan) or visit Jasmine Cuisine for the recipe and make them yourself.
You won’t be sorry.