Michelle asked for the cookie recipe underlying the “Monster Toes” treats I made for Halloween, so here it is. Taken from our favourite cookbook, Cook’s Illustrated’s The New Best Recipe.

Peanut Butter Cookies
(Makes about 36)

Ingredients

  • 2 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened but still cool
  • 1 cup packed light brown sugar
  • 1 cup white granulated sugar
  • 1 cup (extra-)crunchy peanut butter (I used Jif)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup salted dry-roasted peanuts, ground in a food processor to resemble bread crumbs (about 14 pulses)

Steps

  1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  2. Whisk the flour, baking soda, baking powder, and salt together in a medium bowl; set aside.
  3. Beat the butter until creamy.
  4. Add the sugars to the butter. Beat until fluffy, about 3 minutes with a mixer, stopping to scrape down the sides of the bowl as necessary.
  5. Beat in the peanut butter until fully incorporated.
  6. Beat in each egg, one at a time.
  7. Beat in the vanilla.
  8. With a spatula, gently stir the dry ingredients into the peanut butter mixture.
  9. Add the ground peanuts and stir gently until just incorporated.
  10. For best results, chill the dough in the refrigerator for at least an hour. This inhibits spreading in the oven, thus preventing the cookies from becoming too thin.
  11. Working with a generous 2 tablespoons each time, hand-roll the dough into 2-inch balls. Place the balls on the baking sheet spaced 2.5 inches apart.
  12. To make a crisscross design and flatten the dough, dip a dinner fork into a small bowl of cold water and then press the fork into a dough ball. Rotate the fork 90 degrees and press it into the dough ball a second time. Re-dip the fork and repeat until all the dough balls are flattened.
  13. Bake until all the cookies are puffed and slightly browned around the edges but not on top, about 10 to 12 minutes. (The cookies will not look fully baked.) Halfway through the baking time, ensure even baking by rotating the baking sheets front to back and switching the rack positions.
  14. Cool the cookies on the baking sheets until set, about 4 minutes. Transfer to a wire rack to cool completely.

Variation: Peanut Butter Chocolate Chip Cookies

  • Add 1 1/2 cups of semisweet chocolate chips when you add in the ground peanuts.