One of the cookies always in Grammy’s Christmas tins were a peanut-butter-and-chocolate combination. They were sparkly cookies: Grammy rolled the unbaked cookies in granulated sugar.
You know, I never really liked those cookies.
It was not until I started to play around with them that I realized why. Even for a Christmas cookie — in the season where too much sugar is not enough — these cookies were too sweet. And the chocolate was not good. Grammy used Hershey’s Kisses, big sweet milk chocolate blobs. If a cookie was on the small side, you really just got a Kiss with a bit of dough. Not satisfying on the cookie front, and certainly — with apologies to those who just love Hershey’s Kisses — not satisfying on the chocolate front.
So I messed with the remembered cookie. I used natural peanut butter — chunky — instead of creamy Skippy peanut butter. That cut the sweetness considerably, and upped the peanutty goodness. Sugar on the outside? Gone. And the chocolate? Ghirardelli 60 percent chips, a surprisingly good bittersweet chip that has the bonus feature of being a bit bigger than semisweet chips. I happen to be able to get these at my Whole Foods; if you can’t find Ghirardelli, see what you can find in bittersweet. Because one chip was just NOT enough, I lined up three, making the cookies look like little shirt-fronts with buttons.
What we have now is a bit of a grown-up version of Gram’s standard — less sugary, a bit crunchier, better flavor and fun to look at. And I can hear Grammy saying, “now these are interesting.”
Peanut Butter Buttons
If you have a Kitchenaid mixer, use it for this recipe; if you don’t have a mixer, make sure the peanut butter and butter are very soft (or that you really like a mixing arm-workout).
Makes about 6 dozen
- 1 cup butter, at room temperature
- 1 cup good peanut butter (natural and unsweetened, if you have it)
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2-1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- Bittersweet chocolate chips
Preheat oven to 350°F.
In a large bowl, beat together butter, peanut butter, the sugars, eggs and vanilla; work until fluffy and well blended. Add flour, baking powder, baking soda and salt; first combine gently to keep from spilling, then mix well.
Pinch off 1-inch blobs of dough, and using your palms, roll the dough into balls. Place 2 inches apart on ungreased cookie sheet.
Transfer cookie sheet to oven and bake for 12 to 14 minutes, until cookies are just beginning to brown. Remove sheets from the oven, and immediately press three chips into each cookie. Let cookies cool slightly on the pan, then transfer to wire racks to cool completely. Store cookies in an airtight container; they will keep for several days, and can be shipped.