I’ve never been a fan of the – old-fashioned, gooey in the center, fork tine crossed – peanut butter cookies. These peanut butter cookies, however, are the up-town version of the simple peanut butter cookie my Mom baked.
Crunch and texture is provided from sugar crystals, peanut pieces, and medium grind corn meal. (I would probably use fine grind corn meal in the future.) The recipe below is adapted from the original found here.
Beat together in mixer:
3/4 c. soft butter
1/2 c. fresh ground peanut butter (ground fresh at Whole Foods)
Add and beat until light and fluffy:
3/4 c. light brown sugar
1/2 c. granulated sugar
1 3/4 c. all purpose flour
1/2 c. stoneground cornmeal
1 t. baking powder
1 t. salt
Form cookie dough into small rounds and roll in mixture below:
1/4 c. salted peanuts (I used roasted, unsalted peanuts, and added a pinch of salt)
1/4 c. granulated sugar
process in food processor or small grinder
Place on parchment lined baking sheet; press top of cookie flat.
Bake 10 – 12 minutes in preheated 350 degree oven; cool 2 minutes on baking pan, then transfer to wire rack to cool completely.