When I want a cookie, which is not every week or even every month, I want a substantial cookie. From a bakery case, not a cookie jar, but at my house. You know the kind. Remember Not Your Mom’s Chocolate Chip Cookie or Big Fat Sugar Cookies? Measuring in at 3½” wide and 1½” tall, they share a thin exterior layer of crunch with plenty of soft cookie throughout, much like these bakery-style peanut butter cookies. I like my cookies epic, so epic they crack at the edges.
I used to be a sugar mama, in that I worked a full-time job with benefits to help put Kev through grad school. In fact, I almost named my blog Sugar Mama until I realized google might tag me as something besides a food blog. I’m not sure naming myself the Fauxmartha was any better. But here we are!
The plan, after Kev finished his coursework and earned a measly stipend during his internship/postdoc work, was for me to trade a steady job for the dream of working in a bakery. I’d find an apprenticeship and learn the business behind a bakery. About a year before this was to unfold, I met with a baker opening a shop down the street from us. She told me about the business loan needed to buy the very expensive used appliances she’d just purchased and the hours she was pulling to make this happen. We never made it to the part about laminating croissant dough. My right-brain-exclusive dreams were crushed. I told Kev about our conversation as soon as I got home. He held back the I-told-you-so part.
I want a bakery without the 3 am wake up call, monthly rent payments, and accounting software, but with all the smiling happy customers. I’ve thought about throwing up a stand outside our house. We’d give away the cookies in exchange for smiles because that’s really all I’m after.
These cookies are more decadent than our everyday fare. Reducing the size would clear up that problem (see note in recipe). But if I had a bakery or a stand outside our house, they’d be on the menu along side Not Your Mom’s Chocolate Chip Cookie and Big Fat Sugar Cookies. And you’d pay me in a smile or 12. I’d be rich.
- 1 1/2 c. all-purpose unbleached flour
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 4 tbsp. (1/2 stick) unsalted butter, room temperature
- 1/2 c. brown sugar, lightly packed
- 1/2 c. powdered sugar
- 1 large egg
- 1/2 c. creamy natural peanut butter
- 1/4 c. neutral tasting oil
- 1 tsp. pure vanilla extract
- 2 tbsp. sugar
- Preheat oven to 350 degrees. Line baking sheet with Silpat or parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Using a stand mixer fitted with a paddle attachment, beat together butter, brown sugar, and powdered sugar until pale in color.
- Add in egg and beat until combined, scraping down the sides of the bowl to fully incorporate.
- Mix in peanut butter, oil, and vanilla. Beat once again until creamy and evenly combined. Add flour mixture in two increments until just combined. Dough will be on the dry side.
- Add sugar into a small bowl. Using a 2 oz. ice cream scoop, scoop cookies. Roll the rounded portion of the dough into sugar before placing on baking sheet. Bake 6 cookies up at a time. Just before baking, use the bottom of a fork to impress a criss-cross pattern on the cookies.
- Bake for 9 minutes. Allow to finish cooking on pan for an additional 2 minutes. Carefully place cookies on a cooling rack. Cookies will firm up once cooled. Store in an airtight container for up to 4 days.