Bon Appetit’s Best Peanut Butter Cookies

Written by Tad. Posted in Cookies

DSC04148 BA peanutbutter

I am not a big fan of peanut butter cookies but these are good. They are quite a bit more complicated to make that “normal” peanut butter cookies so you will have to make them and decide if it is worth the effort or not. I got this recipe from our son’s mother-in-law. I had it quite a while before I got around to making it but I finally did and it was fun.


Recipe By:


Serving Size:



½ cup roasted salted peanuts
6 tablespoons butter
¾ cup all-purpose flour
¾ teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
1 large egg
1 large egg yolk
1 teaspoon vanilla
¾ cup granulated sugar
½ cup light brown sugar
¼ cup water
16 ounces all-natural creamy peanut butter
Demerara or raw sugar,  for sprinkling
Flaky sea salt , for sprinkling


1. Heat oven to 350°. Toast peanuts on a rimmed baking sheet until browned and fragrant, 6–8 minutes. Let cool, then coarsely chop.

2. Meanwhile, cook butter in a medium skillet over medium heat, swirling pan often, until butter foams, then browns, 4–6 minutes. Transfer brown butter with solids to a medium bow. Chill, stirring every 5 minutes, until cooled and beginning to solidify, about 15 minutes.

3.  Whisk flour, kosher salt, baking powder, and baking soda in another medium bowl. Set aside.

4. Using an electric mixer on high speed, beat egg, egg yolk, vanilla, granulated sugar, brown sugar, and ¼ cup water in a large bowl until mixture is light and falls back on itself in a slowly dissolving ribbon, about 2 minutes.

5. Reduce mixer speed to low and gradually add dry ingredients, then increase speed to high and beat 1 minute to develop gluten and hydrate flour.

6. Add peanut butter, toasted peanuts, and brown butter. Mix on low speed, scraping down sides of bowl as needed, until fully incorporated, about 30 seconds. Let dough rest at room temperature until slightly firmed up, about 10 minutes.

7.  Portion dough into 2 tablespoon balls and transfer to 2 parchment-lined rimmed baking sheets. Using the tines of a fork, dipped in cold water, flatten cookies to ½” thick, making a crosshatch pattern on the top of each. Chill, covered, 1 hour.

8. Arrange racks in upper and lower thirds of oven; place a dry, medium skillet on the bottom rack, then increase oven temperature to 375°.

9.  Sprinkle cookies with demerara sugar and sea salt.

10. Working quickly, transfer one sheet of cookies to upper rack, then carefully pour 1 cup water into hot skillet. Water will bubble and sizzle violently. Bake cookies until browned and edges are crisp, 12–15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack and cool completely. Repeat with second sheet.


Cookie dough can be shaped and frozen 1 month ahead. Freeze in an airtight container. Let rest at room temperature 1 hour before baking.

Taste’s Famous Pub Cookies

Written by Tad. Posted in Cookies

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I had to make a triple batch of these to take them to the emergency department. That means that I started with 72 ounces of beer and reduced it down to 6 ounces. It took about an hour to do so and filled our house with a wonderful smell. These cookies are buttery, rich and have a very deep, interesting flavor. Other than having to reduce the beer, they are really easy to make.


Rick Griggs, Taste Catering




24 ounces chocolate porter beer

¾ cup butter, at room temperature

⅔ cup brown sugar

½ cup white sugar

1 egg

1 egg yolk

1 teaspoon vanilla extract

1 cup all-purpose flour

¾ cup bread flour

1 teaspoon cornstarch

½ teaspoon baking soda

¼  teaspoon salt

½ cup Guittard dark chocolate chips

½ cup Guittard butterscotch chips

¼ cup salted roasted peanuts

⅔ cup mini pretzel twists, broken into pieces

24 whole mini pretzel twists, to garnish


1. In a pot over medium-high heat, cook the beer, stirring occasionally, until it has reduced to about 2 tablespoons. Depending on the size of the pot, this may take anywhere from 10 to 25 minutes. Watch very closely, as this can burn easily. Watch it at the end as it goes quickly. Cool to room temperature; reserve until ready to use. (This can be done ahead of time.)

2. In the bowl of a stand mixer, add butter and both types of sugar. Beat until well creamed.

3. Add the egg and egg yolk. Beat until well combined.

4. Add the cooled stout syrup and vanilla. Beat well, scraping the sides and bottom to make sure all the ingredients are well combined.

5. In a separate bowl, whisk together flours, cornstarch, baking soda and salt.

6. Add dry ingredients to the butter-sugar mixture. Mix on medium-low speed until just barely combined. Do not over-mix.

7. Add the chocolate and butterscotch chips, pretzel pieces and peanuts. Stir until incorporated.

8. Cover baking sheets with parchment paper. Scoop 2-tablespoon balls of dough onto prepared baking sheets. Press a whole pretzel on top of each cookie. Cover with plastic wrap. Chill for at least 2 hours.

9. Heat oven to 350 degrees. Bake for 13 to 15 minutes.

Andes Mint Chocolate Chunk Cookies

Written by Tad. Posted in Cookies


Our daughter, McKenzie, sent us this recipe. When I was unable to find Andes Mints on my first foray looking for them, she also sent me two boxes of mints, which made ¾ of a batch. They are very minty and have a great texture. I would not add milk. I would just muscle them into balls, which I did with minimal trouble.

Recipe By:

McKenzie from


2 dozen


1/2 cup butter, at room temperature
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/4 cups all-purpose flour, 285 grams
2 teaspoons unsweetened cocoa powder
2 cups chopped Andes Mints, 340 grams * SEE NOTES
1/4 cup milk, if needed **SEE NOTES




1. Heat oven to 350 degrees.

2.  With an electric or stand mixer, fitted with a paddle attachment, cream together the butter and sugars on medium speed.

3.  Add the egg, then the egg yolk, mixing for about 1 minute after each addition. Mix in the vanilla extract.

4.  In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and unsweetened cocoa powder.

5.  Add half of the dry ingredients to the butter mixture. Mix for about one minute on low speed. Add the rest of the dry ingredients and mix on low speed until combined.

6.  By hand, fold in the Andes Mints.

7.  Drop by rounded tablespoonfuls** onto ungreased baking sheet or silicone mat. Bake 10-12 minutes until sides slightly begin to brown. I took mine out of the oven at exactly 10 minutes. Allow to cool on the baking sheet for 2-3 minutes and transfer to a wire rack.



1. * OR Andes Mints Creme de Menth Baking Chips

2. ** The dough is thick but should come together easily. However, if it is TOO thick to handle, add up to 1/4 cup milk before adding the Andes Mints.

3. I would not add milk. These cookies have a great texture that I doubt would survive if you added milk. Just scoop them!

4. McKenzie gave me two boxes of Andes Mints that made ¾ of a batch.

Molasses Oat Bran Cookies

Written by Tad. Posted in Cookies


If you need some extra fiber in your diet, here is a great way to add a little. These are really pretty cookies.

Recipe By:

1990 Pillsbury Bake-Off




1 cup sugar
3/4 cup vegetable oil
1 large egg
1/4 cup molasses
1 1/2 cups whole wheat flour
1 1/2 cups rolled oats
1/2 cup oat bran
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon cloves
1/4 cup sugar


1. In large bowl, combine 1 cup sugar, oil, egg, and molasses and mix very well.

2. In medium bowl, mix together flour, oats, bran, baking soda, cinnamon, ginger, salt and cloves.

3. Stir flour mixture into sugar mixture until well blended.

4. Cover with plastic wrap and place in refrigerator or sideboard for several hours, up to a day. You can skip this step but this allows the brans to soften and be more palatable.

5. Heat oven to 375°F.

6. Line cookie sheets with parchment.

7. Scoop dough into 2-tablespoon balls. Roll in the ¼ cup sugar.

8. Place on prepared sheets.

9. Bake 8-10 minutes until tops are cracked and edges starting to brown.


I made these with All-Bran and they were not very good. Would stick with the oat bran if I were to make these again. They are pretty.

Spiced Apple Yogurt Quinoa Cookies with Vanilla Maple Drizzle

Written by Tad. Posted in Cookies


This recipe was forwarded to me by Dr. Al’ai. He pays a lot of attention to may recipes but never tries to make any of them himself. I ran into some challenges in finding the ingredients. I couldn’t white wheat flour anywhere. I finally got some white wheat from a friend and ground it into flour myself. I couldn’t find the kind of yogurt the original recipe recommended nor apple yogurt of any kind until my wife finally came across some at a grocery store we usually don’t go to. I chose to use brown sugar rather than palm sugar. In the end, they turned out well. They are soft, cake-like, and mine had a strong flavor the the Chobani Cinnamon Apple yogurt.

Recipe By:

Adapted from The Foodie Physician


1½  cups white whole-wheat flour, (use all-purpose if you need to)
¼ cup ground flaxseed
½ teaspoon baking powder
½ teaspoon baking soda
1½  teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon kosher salt
1 cup cooked quinoa, cooled
¼ cup coconut oil or unsalted butter, softened
½ cup packed coconut palm sugar, or brown sugar
5.3 ounces Spiced Apple 2% yogurt
1 large egg
1 teaspoon vanilla extract
1 large apple, peeled and grated (about ¾ cup) * SEE NOTE
Vanilla Maple Drizzle:
1/4 cup vanilla yogurt
1 tablespoon pure maple syrup


1. Preheat oven to 350°F.

2. Line two baking sheets with parchment paper. Whisk the flour, flaxseed, baking powder, baking soda, cinnamon, nutmeg and salt together in a large bowl.  Add the quinoa and whisk to coat all of the grains with the flour mixture.

3. Using an electric mixer, beat the coconut oil and sugar together until well combined.  Beat in the Spiced Apple yogurt, egg and vanilla.  Squeeze all of the water out of the grated apple and add the apple to the wet ingredients, mixing to combine.

4. Add the flour mixture to the mixer and mix until just combined.

5. Spoon the dough (about 2 tablespoons each) onto the prepared sheets.  Flatten them slightly with your a drinking glass. Butter the bottom and dip in sugar. Redid after each flattening.  Bake until golden, 15-18 minutes.  Transfer cookies to a wire rack and let cool.

6. To make the Vanilla Maple Drizzle, stir the vanilla yogurt and maple syrup together in a bowl.  Drizzle the glaze onto the cookies with a spoon.  Alternatively, you can pipe the glaze on.  To do this, pour the glaze into a small plastic bag and seal it.  Cut off a tiny corner and squeeze to drizzle the glaze on the cookies.  Store cooled cookies in an airtight container in the refrigerator.


* I used Granny Smith


Ranger Bars

Written by Tad. Posted in Cookies


When I offered these to Dr. Pete last night, he asked what was in them. When I told him, he said he needed to time eating them, implying that he wanted to get home before the prunes worked on him. Why is it that prunes have such a functional reputation? Please don’t wait until you have bowel problems to try these delicious cookies.

These cookies are very moist, soft and very sweet. They were well received by the staff in the emergency department.

Recipe By:

San Jose Mercury News




2 cups flour, plus 2 tablespoons
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
2 teaspoons cinnamon
1/4 teaspoon salt
9 tablespoons unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1 large egg
1/4 cup unsulphured molasses
1 1/2 cups prunes, chopped
3/4 cup raisins


1. Heat oven to 375 degrees. Line a baking sheet with parchment paper.

2. Sift together flour, baking soda, ginger, cinnamon and salt. Set aside.

3. Using an electric mixer, beat together butter and sugar.

4. Add egg and beat until combined.

5. Add molasses and beat, scraping down sides of bowl.

6. Slowly add dry ingredients, chopped prunes and raisins.

7. Mix until dough comes together, about 1 minute.

8. Divide dough in half. Shape each half into a log that is 12 inches long and 1½ inches in diameter.


9. Arrange logs on prepared baking sheet, 3 inches apart. * SEE NOTE

10. Bake until golden and puffy in the center, but still very soft to the touch, about 20 minutes. The logs will flatten out as they bake. Cool logs on baking sheet.


11. Slice into 1-inch pieces on a slight diagonal.


* I found this to be a lot harder than you would think from the way this is written. The dough is very soft and sticky. I had to put the dough into plastic wrap in order to form the log, the carefully roll the log our of the plastic wrap onto the parchment. Don’t even think of trying to move or reposition the log after it is down on the parchment. This was such a pain that, next time, I would just try scooping them with a cookie scoop.



$250.00 Plus Cookies

Written by Tad. Posted in Cookies

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I want to tell you about the cookies I made today to take to the emergency department. These cookies were wonderful but could never be recreated. Let me tell you why.

I was organizing my cupboard and was embarrassed to find a few things I really wanted to get rid of so I decided to put them in cookies.

1. Almost a pound of See’s Bordeaux. These are my wife’s favorite. I bought them for her for her birthday. She enjoyed a few then renewed her dietary determinations and never ate them. After six months, they were hard and not fit to eat.

2. A bag of Cadbury caramel-filled chocolate eggs. I guess I bought them on sale after last Easter. After almost nine months in the cupboard, something needed to be done with them.

3. Half a milk chocolate-bacon bar. I bought this on a lark. Even though it was good chocolate, I didn’t like it enough to finish it off.

4. A blob of left-over filling from the Chocolate Chipotle Cookies With Smoky Salted Caramel that I recently posted.

So, I had my goodies identified. What recipe to put them in? I went to my blog and took a look at all the recipes I have posted to find a good candidate. As if happens, the first recipe on the list is $250.00 Cookies. They are pretty basic oatmeal chocolate chip cookies but they also call for shredded milk chocolate. A great target for my creative cupboard cleaning.

I mixed up the butter, sugars, eggs and vanilla, just like usual. Then I chopped up the caramel-milk chocolate eggs and the bacon chocolate bar. I threw the Bordeaux into the food processor and, since they were dry, they ended up almost powdered. I then threw the chopped eggs, the bacon chocolate bits, the powdered Bordeaux and the blob of left-over filling into the butter mixture. I then mixed them in really well.

I followed this with the powdered ingredients, then the chocolate chips, as usual in the recipe.

I scooped them and baked then as recommended in the recipe.

They came wonderfully. They are good looking cookies. They are very sweet and have a nice chew. And, they can never be reproduced.

This is one of the reasons I like baking cookies so much. You can follow a recipe exactly for the exact result every time. Or, you can scheme on something crazy and see how it turns out. What fun!


Hot Cocoa Cookies

Written by Tad. Posted in Cookies

DSC04043 hot cocoa

My daughter, McKenzie sent me this recipe and they are wonderful. They mixed up easily and looked great. They are rich and tasty, even though they are not so dark a chocolate because of using hot chocolate mix rather than cocoa powder.

Recipe By:




1¼  cups butter, at room temperature
1 cup sugar
⅔ cup brown sugar
2 eggs
1 teaspoon vanilla
3¼ cups flour
4 packs hot chocolate mix (not sugar free)
1 teaspoon salt
1¼ teaspoon baking soda
1 teaspoon baking powder
1 cup chocolate chips
1 cup Marshmallow Bits,  * See Notes


1.  Heat oven to 350 degrees F.

2. Cream together butter and sugars until light and fluffy.

3. And eggs and vanilla. Blend well.

4. In a separate bowl, mix together dry ingredients, including hot chocolate mix.

5. Add dry ingredients a little at a time to wet ingredients.

6. Stir in chocolate chips and marshmallow bits.

7. Drop onto cookie sheets in 2 tablespoon balls.

8. Bake 10-12 minutes. Allow to cool for approximately five minutes before removing from cookie sheet.


* Original recipe says you can use mini marshmallows. If you do, they will turn out completely different. The Bits keep their integrity whereas mini marshmallows melt and caramelize. Both have their appeal but they are not equivalent. Unfortunately, the Bits are harder to find. Nob Hill and Lucky, the two grocery stores closest to us don’t carry them but I was able to find them at Safeway.

Chocolate Chipotle Cookies With Smoky Salted Caramel

Written by Tad. Posted in Cookies

DSC04030 DSC04036

Don’t bake these if you want a subtle, light cookie. These really get in your mouth. First, the flavors. Chocolate from lots of cocoa. Smoke from chipotles and smoky sea salt. Bight from chipotle and black pepper. Oh, and some cinnamon. Then, they are pretty sweet and quite salty. Don’t plan on eating more than one.

Recipe By:

Mercury News


8 sandwich cookies


1½ cups sifted all-purpose flour, 4.5 ounces
¾ cup sifted unsweetened high quality cocoa powder, 2.25 ounces
1 teaspoon ground cinnamon
½ teaspoon ground chipotle pepper (or ⅛ teaspoon smoked paprika or cayenne)
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup unsalted butter, softened
1 cup granulated sugar
1 egg
2 teaspoons pure vanilla extract
1 tablespoon cocoa nibs, chopped (optional)
1 cup cream
½ cup sugar
¼ cup water
Pinch of cream of tartar
½ teaspoon smoked or sea salt


1. Heat oven to 325 degrees. Cut parchment to fit baking sheet(s).

2. Sift together flour, cocoa, cinnamon, chipotle, salt and pepper.

3. Using electric mixer, cream butter and 1 cup sugar for 3 minutes. Add egg and vanilla. Mix until blended.

4. Add dry ingredients and cocoa nibs. Beat on low speed just until incorporated. Don’t over mix.

5. Shape dough into 2 disks. Wrap in plastic wrap. Freeze dough for 10 minutes to firm. (I didn’t find this to be needed.)

6. Using a rolling pin, roll out dough ¼-inch thick. Using a cutter, cut out cookies. Transfer to prepared baking sheets. Bake until cookies are soft to the touch and no longer shiny, 8 to 10 minutes. Cool on pans for 2 minutes. Transfer to a rack to finish cooling.

7. For caramel sauce: In small saucepan set over medium heat, reduce the cream to ¾ cup. Set aside.

8. In another small saucepan, combine sugar, water and cream of tartar. Bring to a boil — do not stir — and cook until the caramel turns an amber color. (You can do this on high heat but just watch because the time from amber to burnt is very short.) Remove from heat.

9. Carefully add reduced cream and smoked salt, stirring until smooth. Cool completely.

10. To assemble: Place a dollop of caramel on a cookie. Top with a second cookie to form a sandwich. Repeat with remaining cookies.


Make sure to reduce the cream to at least ¾ cup. If the cream is too runny, the caramel will be, too, and they will be a mess. I even had to add some powdered sugar to them caramel one time to keep it from running out of the cookies.

Speculoos Cookies

Written by Tad. Posted in Cookies

A few years ago, our kids took us to eat Belgium waffles at Bruges Waffles & Frites in downtown Salt Lake City. One option to top the waffles was speculoos cookie butter. Every since that tasty introduction, speculoos cookie butter has been a part of our lives. When we first started to eat it, I had to order it online. Now, we can buy it at our local Nob Hill or Trader Joe’s. It is basically peanut butter made by grinding vegetable oil with crunchy speculoos cookies instead of peanuts. Here is a recipe to try to reproduce those spicy, crunchy cookies.


Recipe By: King Arthur Flour
Yield: 24-48


1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup toasted almond flour, or almond flour
1/4 teaspoon baking soda
3 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon white pepper
1/8 teaspoon aniseed powder
1/8 teaspoon cardamom
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg


1. In a small bowl, combine the flours, baking soda, spices and salt. Set aside.

2. In a large mixing bowl, mix together the butter and sugar. Add the vanilla and egg. Mix until well blended.

3. Stir in the flour mixture.

4. Form the dough into two disks, wrap in plastic, and refrigerate for 2 hours or more.


5. Lightly grease (or line with parchment) two baking sheets.

6. Working with one disk at a time, roll the dough 1/8″ to 1/4″ thick.

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7. Use any shape cookie cutter to cut out shapes.

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8. Transfer the cookies to the prepared baking sheets and freeze for at least 30 minutes. This helps the cookies retain their shape while baking.* See Notes.

9. Fifteen minutes before baking the cookies, heat the oven to 300°F.

10.  Bake the cookies for 25 to 30 minutes, until they’re light gold around the edges. Remove them from the oven, and cool them right on the pan.


My baking sheets will not fit in my freezer. I have to place the cut-out dough on a plate covered with wax paper and place the plate in the freezer.


Copyright © 2014 Bad Tad, MD