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Not your fathers peanut butter cookies! Pick your nut butter, our favorite is cashew butter, but almond and peanut butter work well too.
- 1 cup all-purpose flour (measured by dip & sweep)
- 1 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1⁄2 cup firmly packed light brown sugar
- 1⁄4 cup granulated sugar, preferably superfine
- 1⁄2 cup unsalted butter, cold
- 1 cup smooth peanut butter (must be smooth!) or 1 cup smooth cashew butter (must be smooth!) or 1 cup smooth almond butter (must be smooth!)
- 1 large egg
- 1⁄2 teaspoon vanilla extract
- 6 ounces milk chocolate
- 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate
- 6 tablespoons unsalted butter
- Preheat oven to 375°F at least 15 minutes before baking time.
- •Food processor method:.
- Into a small bowl, sift together the flour, baking soda, and salt- whisk to mix evenly.
- Process the sugars for several minutes until very fine.
- Cut the butter into a few pieces and add it with the motor running.
- Add the peanut butter and process until smooth and creamy.
- Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl.
- Add the flour mixture and pulse in just until incorporated.
- •Electric mixer method or by hand:.
- Soften the butter to a cool room temperature.
- In a small bowl, sift together the flour, baking soda, and salt.
- Whisk to combine.
- In a mixing bowl, beat the sugars until well mixed.
- Add the butter and peanut butter and beat for several minutes, until very smooth and creamy.
- Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl.
- Gradually beat in the flour mixture just until incorporated.
- •Both methods:.
- Scrape the dough into a bowl and refrigerate for at least 1 hour or as long as overnight.
- Measure the dough into a 1 1/4-inch cookie scoop (2 level teaspoons) and roll it to shape 1-inch balls.
- Place the balls 1 1/2-inches apart on ungreased cookie sheets.
- As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball.
- Bake for 10 to 12 minutes or until lightly browned and set.
- For even baking, rotate the cookie sheet front to back halfway through baking.
- Cool the cookies on the sheets for a few minutes or until firm enough to lift.
- Use a small angled metal spatula to transfer the cookies to wire racks to cool completely.
- If necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions.
- Fill the centers with milk chocolate toppings.
- While the cookies are baking, prepare the chocolate topping, melt the chocolates.
- Whisk in the softened butter.
- The mixture will thicken immediately.
- Do not over whisk.
- Use a reclosable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers the cookies.
- Allow the chocolate to set until firm before storing the cookies in airtight containers.