Cookies...

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Peanut Butter Cookies recipe from The America's Test Kitchen Family Cookbook 2 1/2 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 16 tablespoons (2 sticks) unsalted butter, softened 1 cup packed light brown sugar 1 cup granulated sugar 1 cup extra-crunchy peanut butter 2 teaspoons vanilla extract 2 large eggs 1 cup dry-roasted salted peanuts, ground fine Makes about 2 dozen

Chocolate Peanut Butter Variation recipe from my mum 2 1/2 cups whole wheat white flour 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup (1 stick) butter, softened 1/2 cup shortening 1 cup brown sugar 1 cup organic evaporated cane juice sugar       (slightly darker looking than regular granulated) 1 3/4 cups chocolate peanut butter 1/2 cup cocoa powder 2 teaspoons vanilla extract 2 large eggs 1/2 cup peanuts, rough chopped Makes about 20 cookies

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees F. Whisk the flour, salt, baking soda, and baking powder together in a large bowl and set aside. 2. Beat the butter and sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in peanut butter until fully incorporated, about 30 seconds. Beat in the vanilla, then the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl and beaters as needed. 3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in ground peanuts until incorporated. 4. Working with 3 tablespoons of dough at a time, roll the dough into balls and lay on two parchment lined baking sheets, spaced about 2 inches apart. Make crosshatch impression on cookies using fork. Bake until the edges are golden and the centers have puffed and are beginning to deflate, 10 to 12 minutes, rotating and switching the baking sheets halfway through the baking. 5. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

1. Same as before, but mix in the cocoa powder as well. 2. Beat butter, sugar and shortening together and follow the rest of original step 2. 3. Same as before, but be sure to add the flour mixture slowly. 4. Use an ice cream scoop to measure out the dough. Roll the dough into balls and slightly flatten before crosshatching with fork. Place on baking sheets as before. Baking time seems to lean towards 12 minutes, at least in our little oven. 5. Remove cookies from baking sheet an let cool on wire rack for 10 minutes, or as long as you can possibly wait to avoid burning your mouth.

The chocolate peanut butter we use has a texture similar to the peanut butter in a Reese's Peanut Butter Cup. I'm not sure how a peanut butter with a different texture would change the final product.