The secret to good cookie making is to always cream your butter and sugar really well. At least five or preferably ten minutes. Then beat in the eggs thoroughly one at a time. Stir in the flour briefly – just until it is combined with the flour. In this recipe it is ESSENTIAL to refrigerator the dough for at least one hour.
These cookies are very rich. Roll the dough into small one inch balls and bake on a parchment lined sheet. Then if you really want to gild the lily, and make your bridge partner happy, melt some chocolate with heavy cream. Let the chocolate cool and sandwich the cookies with the ganache. Such indulgence!
The recipe makes 50 to 60 cookies. I set up an assembly line. I prefer to bake my cookies one sheet at a time. I have one batch of cookies in the oven. One batch cooling. And a third batch waiting to be baked. To balance the sweetness of the cookies I listen to Tom Waits growl his way through his newest album BAD AS ME.
| DUPLICATE BRIDGE PEANUT BUTTER COOKIES | Print |
- 1 cup unsalted butter at room temperature
- 1 cup crunchy peanut butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla
- 2½ cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1½ teaspoons baking soda
- ½ teaspoon fine sea salt
- In a large bowl sift together flour, baking powder, baking soda and salt. Set aside.
- Cream together very well butter and peanut butter.
- Add white and brown sugars and beat well, 5 to 10 minutes.
- Beat in eggs one at a time making sure the first egg is well assimilated before adding the second egg.
- Beat in vanilla.
- Stir in the flour mixture until just combined.
- Refrigerate dough for at least one hour. NECESSARY.
- Roll into one inch balls and put on parchment lined baking sheets.
- Flatten each ball with a fork making criss-cross pattern.
- Bake in preheated 375 F oven for ten minutes or until cookies begin to brown.
- DO NOT OVER BAKE.
