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Peanut Butter Cookies - Bake-Off XIII


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43 replies to this topic

#31 pastrygirl

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Posted 22 April 2008 - 07:05 PM

Aw, shucks, guys. I might have to try the spicy oatmeal raisin, but then we already have spicy brownies, don't want to go overboard on the spicy pastry! Here's the recipe for the nuts, the cookie dough recipe we use came from Gourmet or Bon Appetit but has been modified for high altitude, so I won't post that part (too lazy to figure out recipegullet right now, and too lazy to convert back to sea level and/or ounces):

Spicy Peanuts for PB Cookies

peanuts 200 g
salt 1 tsp
chilli powder 1 tsp
sugar 2 TB


Fry the peanuts in hot oil (180C/360F) until the nuts are lightly browned, then drain
them on paper towels.

Put the salt, chilli, and sugar in a bowl, add the hot peanuts, and toss to coat.

Heat a small frying pan over medium high heat. Add the peanuts and spices and
cook, stirring, just until the sugar melts. Immediately pour the nuts back into
the bowl and let cool.


******

I'm sure you could just toast the peanuts (maybe with a light coating of oil?) instead of deep frying them, but the peanuts we get here are not great and seem to magically improve in the fryer. For non-metric users, 200 g is 7 ounces or about a cup and a quarter of peanuts.

Enjoy!

#32 emmalish

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Posted 22 April 2008 - 08:13 PM

I made Dorie Greenspan's Peanut Butter Crisscrosses this weekend (mentioned upthread).

Posted Image

Edited by emmalish, 22 April 2008 - 10:33 PM.

I'm gonna go bake something…

wanna come with?


#33 Bruiser

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Posted 25 April 2008 - 09:48 PM

Has anyone else made Pichet Ong's Peanut Butter Cookies from his cookbook?

They are unreal.

He uses brown butter in them, and sprinkles sea salt on top and it makes such a difference.

I'm making some tonight, so I will post a picture tomorrow.

Edited by Bruiser, 25 April 2008 - 09:48 PM.


#34 gfron1

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Posted 28 April 2008 - 10:51 AM

Bruiser nudged me enough to make Ong's PB cookies last night as well. I ate one yesterday fresh from the oven, and one this morning for breakfast. They were really good, but I preferred fresh from the oven 10 times more than the day after. Also, I used Maldon instead of Fleur de Sel, which Ong said was an acceptable substitution. I'd like to try them with the Balinese salt pyramids some time for extra textural punch.

This is the second browned butter recipe I've made lately (Paul Raphael's ccc in RecipeGullet), and I like that addition, but I have to eat more than one cookie to appreciate it. The first cookie is my scarf cookie which doesn't get tasted, and the second one gets enjoyed.

PS - no pics...they looked like cookies, except really big!

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#35 Lisa2k

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Posted 28 April 2008 - 11:38 AM

Bruiser nudged me enough to make Ong's PB cookies last night as well.  I ate one yesterday fresh from the oven, and one this morning for breakfast.  They were really good, but I preferred fresh from the oven 10 times more than the day after.   Also, I used Maldon instead of Fleur de Sel, which Ong said was an acceptable substitution.  I'd like to try them with the Balinese salt pyramids some time for extra textural punch.

This is the second browned butter recipe I've made lately (Paul Raphael's ccc in RecipeGullet), and I like that addition, but I have to eat more than one cookie to appreciate it.  The first cookie is my scarf cookie which doesn't get tasted, and the second one gets enjoyed.

PS - no pics...they looked like cookies, except really big!

View Post


PS - no pics...they looked like cookies, except really big!

LOL!! I just spewed diet coke all over my screen. Funny!!

That said, Has anyone tried the actual Bouchon Bakery Nutter Butter cookie recipe? Like I said above, I always use their filling to sandwich some of my peanut butter cookies, but the recipe for their cookie contains 1 lb of butter compared to the rest of the 'basic amount' of ingredients, which is 'obviously' a lot! Now, don't get me wrong, I love butter, and I don't skimp, but I was just curious if these cookies were worth 1 whole lb of butter, and how they came out (??).

Edited by Lisa2k, 28 April 2008 - 11:39 AM.

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#36 bburdulis

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Posted 30 April 2008 - 05:26 PM

What is the recipe for the filling in Bouchon Bakery's Nutter Butters?

#37 Lisa2k

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Posted 30 April 2008 - 05:43 PM

What is the recipe for the filling in Bouchon Bakery's Nutter Butters?

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Here's the whole recipe in case someone wants to try the cookie part along with the filling.

Ingredients:
***Cookie Dough***
2 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound butter -- at room temperature
2/3 cup creamy peanut butter
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1 1/2 teaspoon vanilla extract
1/3 cup coarsely chopped peanuts
2 1/2 cups quick-cooking oats

***Filling***
4 ounces butter -- at room temperature
1/2 cup creamy peanut butter
1 2/3 cup confectioners sugar

Directions:

For the cookie dough: Oven to 350. Mix together flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping bowl twice.

At low speed, add eggs and vanilla. Add flour mixture and beat on low until well mixed, frequently scraping bowl. Add peanuts and oats. Using an ice cream scoop, place balls of dough on parchment-lined baking sheets at least three inches apart. Bake until cookies have spread and turned very light golden brown, about 10 minutes. Remove from oven and cool 5 to 10 minutes. Transfer to a rack to cool completely before filling.

For the filling: Cream the butter, peanut butter and confectioners sugar until very smooth.
Flickr Shtuff -- I can't take a decent photo to save my life, but it all still tastes good.

My new Blog: Parsley, Sage, Desserts and Line Drives

"I feel the end approaching. Quick, bring me my dessert, coffee and liqueur."
Anthelme Brillat-Savarin's great aunt Pierette (1755-1826)

~Lisa~

#38 Pille

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Posted 02 May 2008 - 05:21 AM

Peanut butter is something you must grow up with in order to appreciate it fully. It wasn't available behind the Iron Curtain :biggrin: and it's definitely not something I would by regularly. Hmmm. I think the only time ever I did buy a jar of peanut butter was few years ago to make these peanut butter cookies (a cup of sugar, a cup of good-quality crunchy peanut butter, 1 egg - that's it). They were quite tasty, to be honest, but I still haven't joined a Peanut Butter (Cookie) Appreciation Society (if there exists one).

:raz:

#39 helenjp

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Posted 02 May 2008 - 07:25 AM

A Japanese recipe for peanut butter cookies included a generous amount of lemon zest. If you're a peanut butter cookie fence-sitter, it makes all the difference!

#40 Mary Elizabeth

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Posted 21 May 2008 - 11:36 AM

Lisa2k,

I made the Boucheron nutter butter cookies, with their cream filling. The cookies spread and flatten to about 3-4 inches wide, 1/4 inch thick. When cool they are very rubbery, and stay that way for 3-4 days. They fall apart when you bite into them, so they don't squish the cream, which is very soft, out the sides. They would make good ice cream sandwich cookies.

#41 Mary Elizabeth

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Posted 27 May 2008 - 12:02 PM

I looked at 6 classic peanut butter cookie recipes: Betty Crocker Cooky Book, San Francisco Baking Institute, Village Baker's Wife, Joy of Cooking, and 2 from the internet that were mentioned up thread. These 6 recipes broke down into 2 ur-recipes, which I express in baker's percentages:

#1, #2
flour: 100, 100
sugar: 110, 150
butter: 60, 80
peanut butter: 70/80, 100/150/200
egg: 28, 35

Group 2 is higher sugar, higher fat, with more egg for body, and should be chewier.
I baked the Peanut Butter Chocolate Chunk Cookie, which is in group 2, and have pictures, but I can't figure out how to get pictures here.

I can't figure out how to get the numbers to stay in columes, so I hope can see the 2 groups.

Edited by Mary Elizabeth, 27 May 2008 - 12:08 PM.


#42 Mary Elizabeth

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Posted 02 June 2008 - 01:41 PM

Here are the peanut butter chocolate chunk cookies, recipe 48532 at Recipezaar, mentioned upthread:
Posted Image
Posted Image

#43 Lisa2k

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Posted 02 June 2008 - 02:09 PM

Lisa2k,

I made the Boucheron nutter butter cookies, with their cream filling.  The cookies spread and flatten to about 3-4 inches wide, 1/4 inch thick.  When cool they are very rubbery, and stay that way for 3-4 days.  They fall apart when you bite into them, so they don't squish the cream, which is very soft, out the sides.  They would make good ice cream sandwich cookies.

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So, as a regular cookie, 'eh', but would better if frozen with ice cream? Have you tried Cook's Illustrated Super-Nutty Peanut Butter cookies with the Bouchon filling? I thought they turned out quite well, although they were a little on the soft side, and for me, if I'm going to fill a peanut butter cookie, I prefer a little 'crunch' along with the chewy.
Flickr Shtuff -- I can't take a decent photo to save my life, but it all still tastes good.

My new Blog: Parsley, Sage, Desserts and Line Drives

"I feel the end approaching. Quick, bring me my dessert, coffee and liqueur."
Anthelme Brillat-Savarin's great aunt Pierette (1755-1826)

~Lisa~

#44 Pucca

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Posted 17 June 2008 - 09:15 PM

The last batch of PB cookies that I made were from the Magnolia Bakery cookbook. I'm not a big fan of their cupcakes, but after I saw these cookies posted on a food blog, I had to try them for myself. They were delicious and melted in my mouth. The recipe calls for chunky pb, pb chips, and choc chips. As a kid, I never really cared for chunky pb, but I love the added texture that it adds to the cookie.