100 Cookies

100 Cookies is a go-to baking resource featuring 100 recipes for cookies and bars, organized into seven chapters.

Chocolatey, fruity, crispy, chewy, classic, inventive—there's a foolproof recipe for the perfect treat for everyone in this book.

• Introduces innovative baking techniques
• Includes an entire chapter dedicated to Kieffer's "pan banging" technique that ensures crisp edges and soft centers for the most delicious cookies
• Nearly every recipe is accompanied by a photograph

Peanut Butter Cookies Recipe

Ingredients:

2 cups plus 3 tbsp all-purpose flour

1 tsp baking soda

3/4 tsp salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup brown sugar

1/2 cup granulated sugar

1 cup creamy peanut butter

1 large egg

2 tsp pure vanilla extract

3/4 cup candied nuts, peanuts variation (optional)

Directions:

Adjust an over rack to the middle of the oven. Preheat the over to 350 degrees. Line three sheet pans with parchment paper. 

In a medium bowl, whisk together the flour, baking soda, and salt. 

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the brown and granulated sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the peanut butter and beat on medium speed until fully combined. Add the flour mixture and beat on low speed until just combined. Stir in the candied peanuts, if using.

Form the dough into 1 1/2oz balls (2 tbsp). Place 8 cookies on each sheet pan, and use the tines of a fork to make a crisscross shape over the top of each one (the cookies will flatten slightly when you do this, but you don't want them to flatten too much).

Bake one pan at a time, rotating halfway through baking. Bake until the cookies have spread and the edges are set, 9-10 minutes.

Transfer the pan to a wire rack and let the cookies cool completely on the pan. Store cookies in an airtight container at room temperature for up to 3 days.