Salted peanut butter cookies

If you test out enough recipes from the same blog, cookbook, or chef, you'll start to pick up on patterns from that particular source. For example -- according to my taste anyway -- Rachael Ray's pasta-to-sauce-and-veggies ratio is way off. Jack Bishop's salads always call for the ideal amount of dressing. And Deb Perelman's recipes are guaranteed to be delicious with precisely-measured ingredients and perfect seasoning. I'm not sure there's another food blogger whose recipes I trust so automatically.

So when I saw these caramel-hued, salt-flecked beauties reposted on Smitten Kitchen's Facebook page a few days ago, I knew I had to have them. I made no changes to the original recipe, and, as always, they turned out better than I could have imagined. I don't think I'll ever need another peanut butter cookie recipe after trying out this one.

You will need:

  • 1 3/4 cups packed light brown sugar
  • 2 large eggs, at room temperature
  • 1/2 tsp vanilla extract
  • 1 3/4 cups smooth peanut butter (A standard 16-ish ounce jar contains almost exactly 1 3/4 cups, so just use the whole jar)
  • coarse sea salt

Steps:

  1. Preheat the oven to 350• F. Line a cookie sheet with parchment paper or a silicone mat.
  2. In a medium bowl, whisk the sugar and eggs until the batter is smooth. Add in the vanilla extract and the peanut butter and whisk until the batter is smooth and consistently-colored. (I eventually had to switch to a wooden spoon because the whisk was getting overloaded with peanut butter.)
  3. Use a cookie scoop to measure out the batter into even domes, placing them on the cookie sheet about two inches apart. Sprinkle each ball lightly with coarse sea salt.
  4. Bake cookies 14-15 minutes for smaller cookies and 18-20 for larger ones. (My cookie scoop holds about a tablespoon and a half, and my cookies needed 18 minutes in the oven.) They're done when your kitchen is redolent with the heavenly smell of peanut butter and the edges of the cookies turn golden brown.
  5. Remove the sheet from the oven and allow to cool for 3-4 minutes. Transfer the cookies to a wire rack to cool completely. Try to convince your husband to wait until they're cool enough to eat safely.

I loved how these held their shape in the oven. Deb says you can briefly chill the dough to produce a more visually-appealing texture, but I was too impatient to wait, and I was thrilled with how they turned out anyway. The outside of the cookie is crisp, but then inside is soft without being gooey or crumbly. This recipe is plenty sweet but not at all cloying. They're perfect!