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Sunday, February 12, 2012

ChezCindy: Peanut Butter Cookie Comparison

I often enjoy comparing 2 or 3 similar recipes to determine which one I like best, and why.  My family still comments on the time I made 4 versions of a Lemon Tart for an Easter gathering.  They thought I was a bit crazy, but it was fun.  Everyone had their favorite and there were no left-overs!
This weekend I wanted to try a new recipe I saw in a magazine for peanut butter cookies.  The difference in this recipe from the traditional recipe I grew up making, was that this is a flourless peanut butter cookie.  Really, no flour.  That is what triggered me to do the comparison.  The new recipe calls for 2 cups of peanut butter.  Comparing to my childhood recipe, just 3/4 cup of peanut butter and 1 1/4 cup of flour.  Quite a difference in the ingredient list.  Both are good in their own way.  The flourless is more chewy with great peanut butter taste.  The traditional is more crisp, and just slightly chewy in the center.  Below are my adaptations to each recipe. 
For a fun twist, once the cookies have fully cooled, spread grape jelly on the back-side of one cookie.  Top with another cookie to make a PB & J sandwich cookie.  Yum!

Flourless Peanut Butter Cookies

2 cups creamy peanut butter
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons baking soda
1/4 teaspoon kosher salt

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  Mix together the peanut butter, the 2 sugars, eggs, baking soda and salt until combined.  Shape the dough into small balls (about 1/2 tablespoon) and place onto the parchment paper, about 1 inch apart allowing for the cookies to spread.  Using the tines of a fork, slightly flatten each cookie in a crisscross pattern.  Bake in the oven for 10 minutes, rotating the pans half-way through the cooking time.  Remove from oven, slide the parchment paper off of the trays onto your counter.  Allow to cool. 

Traditional Peanut Butter Cookies

1 1/4 cups all-purpose flour
3/4 teaspoons baking soda
1/4 teaspoons kosher salt
1/4 cup butter
3/4 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Combine together flour, baking soda, and salt in a separate bowl.  In a mixer, combine the softened butter and peanut butter, about 1 minute.  Add the sugars, beating till fluffy.  Add the egg and vanilla, mixing until combined.  Add the dry ingredients, mixing to form a dough.  Shape the dough into small balls (about 1/2 tablespoon) and place directly onto an ungreased cookie sheet, about 1 inch apart allowing for the cookies to spread.   Using the tines of a fork, slightly flatten each cookie in a crisscross pattern. Bake in the oven for 11 minutes, rotating the pans half-way through the cooking time. Remove from the oven.  Allow the cookies to cool on the baking trays for 1-2 minutes.  Using a spatula, remove onto cooling rack or parchment paper to continue cooling completely. 

3 comments:

  1. Cindy,

    Do you have any cookie recipes without sugar? My doc says I need to stop eating so much sugar.

    Paul

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    Replies
    1. I have reduced sugar recipes, that boost other flavor profiles so high sugar is not needed. Look for a recipe or 2 in the next few days. Thanks for the inquiry!

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    2. I have done a bit more research on reduced sugar recipes. Most of what I am finding uses the sugar substitues like Splenda or a combination of sugar and Splenda. I recently had a reduced sugar chocolate brownie from Sugar Daddy Brownies (winner of Bobby Flay Throwdown)that was made with Splenda. It was delicious. Hope this helps.

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