Me too, I’d always go for the browniest cookie in the lot. Actually a part of me appreciates properly done cookies, but the brown edges have their own poetry. That is why I am a big fan of old ovens, who very often cook more on one side, so that you can get both degrees of cooking at one go (and make the perfectionist in you go mad)!
i love that your mom made “overcooked” cookies. at least she baked, right?! my mom always bought them from the foodstore. these PB&J cookies are just adorable. I’d probably eat them by themselves, or with more peanut butter smeared between them :)
Those are adorable sandwich cookies! And being a fan of peanut butter and chocolate, I would have to try the recipe with a chocolate filling…or just with more peanut butter like another reader suggested!
I’ve been on the hunt for a really good peanut butter cookie recipe. No luck so far, but with this post, I am cautiously optimistic. Have to say, though, that when it comes to PB cookies, I’m a sucker for the “softies” with the old-fashioned fork criss-cross pattern on top. Nostalgic, yes, but I just love them. Or, at least the idea of them, since I’m still hunting for the recipe! ;) Maybe I could just underbake these (sorry, moms). Fingers Crossed.
It’s exciting when the recipes are really easy (read:lazy) to make vegan! It’s like you’re requiring me to spend a couple of hours making peanut butter cookies this weekend, Tim. FINE, I’ll do it. GEEZ.
I keep coming back to this post. A should I or shouldn’t I. You see, I’ve found the perfect flourless peanut butter cookie recipe. I thought it was perfect, anyway. What if I make these and they are even more perfect? Ugh…I should stop waffling and just back. :)
Hi Tim, so I just made these and wow! They’re absolutely delish! Mine turned out super over-baked though – some are black on the bottom, and too fat to sandwich together. My oven is pretty rubbish, so that could be to blame.
Thanks for another great recipe.
My grandmother never made oatmeal cookies or chocolate chip cookies…always peanut butter cookies, the tops crisscrossed with a fork in the peanut-butter-cookie fashion of the time. When I read your post, I realized I hadn’t seen my precious copy of Grandma’s recipe lately, and I sent myself on a scrambling heart-racing search…phew! Safe in the back pocket of my little black recipe notebook. But – damn you! Now I’ll be forced to make cookies in defiance of my springtime slimming regime. I bet they’d be great with a little Nutella spread between…
This is completely unrelated to this post but I still wanted to share this with you! I started falling your blog during the 12 days of Cookies/Christmas (which I hope you do again! made half of them and they were amazing). I was in Chicago over the weekend and followed your guide. Smoque was the best bbq that I’ve ever had, Xoco was marvelous (why can’t my guac taste that good!?! it can’t be that difficult…), and The Bristol was darling and lovely – great service and I LOVED how the majority of the menu were specials! Avec was another fabulous restaurant that we went to. Can’t wait to go back and try more on your list, thank you kindly for sharing!
I think I’m cursed when it comes to meringues. I’ve tried these once before and my eggs never fluffed up at all. I figured it was probably the usual issue of a not completely clean bowl, and gave up to try again another day. Some recent success with other egg-white based desserts boosted my confidence to give these another go tonight. This time, the egg whites fluffed up a bit and got nice and glossy, but never reached stiff peaks. It looked very akin to 7-minute frosting–sticky, glossy, and marshmallow-y–but it was runny. It fluffled a bit while whisking on the heat, but never rose further or stiffened once I took it off-heat and beat with my electric mixer (it may even have deflated a bit). I was careful to clean all my utensils (wiped the bowl, whisk, etc. with a swipe of lemon juice to be sure any oil residue was gone). I’m a bit baffled. And sad since I love the Tartine version (and all things Tartine). Any ideas would be much appreciated!
Whoop! That post was intended for the pecan rochers recipe! These were what I made to comfort me after the baking failure. Got the tabs mixed up. These little beauties turned out deliciously. And obviously don’t involve meringue.