BA's Best Peanut Butter Cookies
What makes this peanut butter cookie recipe The Best? Well, there are a few reasons actually. We call for natural peanut butter so that you can dial the sugar and salt amounts exactly. Instead of just adding roasted peanuts from the can, we roast them a second time for even more peanutty flavor. And the pan of water in the oven creates a burst of steam that gives the finished cookies the perfect crunchy-chewy texture. Now you know! This is part of BA's Best, a collection of our essential recipes.
Servings: 20 cookies
Ingredients
- ½ cup roasted salted peanuts
- ½ stick plus 2 tablespoons unsalted butter
- 90 grams all-purpose flour ¾ cup
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 large egg beaten
- 1 large egg yolk beaten
- 150 grams granulated sugar ¾ cup
- 100 grams light brown sugar ½ cup (packed)
- 1 16- ounce jar all-natural creamy peanut butter preferably Smucker’s
- Demerara or raw sugar for sprinkling
- Flaky sea salt for sprinkling
Instructions
Toast the peanuts
- Preheat oven to 350°.
- Toast peanuts on a rimmed baking sheet until browned and fragrant, 6–8 minutes.
- Let cool, then coarsely chop.
Brown the butter
- Meanwhile, cook butter in a medium skillet over medium heat, swirling pan often, until butter foams, then browns, 4–6 minutes.
- Transfer brown butter with solids to a medium bowl; chill, stirring every 5 minutes until cooled and beginning to solidify about 15 minutes.
Prepare dry & wet ingredients
- Whisk flour, kosher salt, baking powder, and baking soda in another medium bowl.
- Using an electric mixer on high speed, beat egg, egg yolk, granulated sugar, brown sugar, and ¼ cup water in a large bowl until mixture is light and falls back on itself in a slowly dissolving ribbon, about 2 minutes.
Make the dough
- Reduce mixer speed to low and gradually add dry ingredients, then increase speed to high and beat 1 minute to develop gluten and hydrate flour.
- Add peanut butter, toasted peanuts, and brown butter and mix on low speed, scraping down sides of the bowl as needed, until fully incorporated, about 30 seconds.
- Let dough rest at room temperature until slightly firmed up, about 10 minutes.
Portion & chill
- Portion dough into 20 balls (about 2 heaping Tbsp. each - level #30 portion scoop = 2.13 Tablespoons ) and transfer to 2 parchment-lined rimmed baking sheets.
- Using a fork dipped in cold water, flatten cookies to ½" thick, making a crosshatch pattern on the top of each.
- Chill, covered, 1 hour.
Prepare the oven
- Arrange racks in upper and lower thirds of oven; place a dry, medium skillet on the bottom rack, then increase oven temperature to 375°.
Bake & cool
- Sprinkle cookies with demerara sugar and sea salt.
- Working quickly, transfer 1 sheet of cookies to the upper rack, then carefully pour 1 cup water into hot skillet; water will bubble and sizzle violently.
- Bake cookies until browned and edges are crisp, 12–15 minutes.
- Let cool slightly on the baking sheet, then transfer to a wire rack and cool completely.
- Repeat with the second sheet.
Notes
Do Ahead: Cookie dough can be shaped and frozen 1 month ahead. Freeze in an airtight container. Let rest at room temperature 1 hour before baking.