It’s been a tough autumn here in Southern California. Temperatures have been close to 100 degrees all across the Southland, with regional blackouts due to 24/7 AC and beach dwellers who are normally proud of their “we don’t need AC” status, flocking to packed movie theaters for relief. There have been a few classic SoCal fall days mixed in, though, with breezy temps in the low 70s and cool nights that might tumble into the low 60s – those are baking days.
This past weekend was cool and cloudy, perfect for making soup and peanut butter cookies. I like my peanut butter cookies crisp with a hint of chocolate, so I use equal amounts of white and brown sugar, and add cocoa nibs. It’s the perfect cookie: Easy to pull together and, with a couple of hours of Hulu to catch up on, the right amount of baking time.
Feelin’ Like Fall Peanut Butter Cookies
Yield 2-3 dozen
1 ¼ c flour
¾ tsp baking soda
1 c (2 sticks) unsalted butter, softened (beat cold butter between wax paper sheets with a rolling pin)
½ c light brown sugar, packed
1 large egg
¾ tsp vanilla extract
1 c chunky peanut butter (I use Skippy)
½ c cocoa nibs
Preheat oven to 350 degrees. Line two baking sheets with parchment (parchment makes a crisper cookie than Silpat).
Combine flour and baking soda in a small bowl and set aside.
Beat butter and both sugars in the bowl of an electric mixer on medium until fluffy. Add the egg and mix until combined. Mix in vanilla, then peanut butter. Beat well. Scrape down the sides and then add flour mixture. Beat on medium speed until well combined. Mix in cocoa nibs.
Remove bowl from mixer and give the dough a few turns with a wooden spoon or spatula to make sure the nibs are thoroughly mixed in.
Use a small ice cream scoop or rounded tablespoon to scoop up dough. Roll into balls and place on cookie sheets, spacing about 2.5 inches apart. Sprinkle generously with crystal sugar.
Bake, rotating sheets halfway through baking time, 20 minutes. Cool on rack.
Enjoy! Great with tea or cold milk. (The crispy makes ‘em dunkable.)