Home Culture Rose Levy Berenbaum’s Peanut Butter Cookies are to Die For!

Rose Levy Berenbaum’s Peanut Butter Cookies are to Die For!

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Peanut Butter Cookies with Same Design Concept. Image from https://www.mommymusings.com

By Salma Chicas

SILVER SPRING, Md.– Baking during Halloween is often neglected in comparison to Thanksgiving and Christmas. Not enough effort is put into creating delicious, original treats for trick or treaters and their parents.

Berenbaum’s recipe perfects an old time favorite: Peanut Butter Cookies. Berenbaum’s 2014 The Baking Bible includes over 100 unique recipes as well as revised classics.

Berenbaum uses her knowledge and expertise as a well established contributor to various food magazines over the years and an avid baker to provide the recipe for an unparalleled, moist, thick Peanut Butter Cookie. For a spooky twist, follow the suggested decorations below!

Ingredients

Cookies  (3 Dozen) 

  • 2 ½  cups of all-purpose flour 
  • ½ teaspoon of baking soda
  • a teaspoon of baking powder 
  • ¼ teaspoon salt 
  • ½ pound (2 sticks) unsalted butter, softened but still firm 
  • 1 cup extra-crunchy peanut butter 
  • 3 large eggs 
  • 2 teaspoon vanilla extract 
  • 1 cup roasted salted peanuts, ground to resemble breadcrumbs

Icing (3 ½ Cups)

  • 3 ounces of pasteurized white eggs
  • 2-3 tablespoons of cocoa powder (specific to taste) 
  • 4 cups of confectioners sugar 
  • 1 teaspoon of vanilla extract

Decoration 

  • Reese’s Peanut Butter Cups 

Preparation

Cookies

  1. Mix dry ingredients (flour, baking soda, baking powder, and salt) and set aside.
  2. Beat or use electrical mixer to make butter smooth and creamy. Slowly add sugar to create a fluffy consistency. Then beat in peanut butter, eggs, and vanilla (each individually). 
  3. Add dry ingredients into peanut butter mixture and incorporate the ground peanuts. 
  4. Cover with plastic wrap and chill dough for at least 3 hours (the longer you chill the cookies for, the thicker the cookies will turn out). 
  5. Heat oven to 350 degrees. 
  6. Roll out 2-inch spheres with two teaspoons of the dough per ball. Space the cookies out with at least 2 ½ inches in between each. 
  7. Bake cookies until they puff out and appear slightly brown along edges. (12 -15 mins) 
  8. Cool cookies for about 4 minutes and then transfer to wire rack to allow a full cooling. 

Icing 

Chocolate: 

  1. Combine the egg whites and cocoa powder until frothy. 
  2. Gradually add confectioners sugar as mixing.
  3. Mix from 5-7 minutes until gloss appears.
  4. Transfer icing into pastry bag to prepare for decorating.

Vanilla: 

  1. Combine egg whites and vanilla extract. 
  2. Gradually add in confectioners sugar. 
  3. Mix until icing appears ready. 

Decoration

  1. Place Peanut Butter Cup in center of cookie while it’s still warm (this step will not work once the cookie is fully hardened).
  2. Use icing bag to draw spiders legs from the peanut butter cup to the outside of the cookie. 
  3. Use vanilla icing to draw two circles on the peanut butter cup, to create the illusion of eyes. 
  4. Use the chocolate icing once more to draw pupils on the white eyes. 

Check out more from Rose Levy Berenbaum!

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