Awesome Reader Elizabeth M. asks:
Hey Chef, How do you make peanut butter cookies more peanut-buttery?
Thank you for asking, Elizabeth!
The problem: The simplest way, adding more peanut-butter, throws off your fat-to-flour ratio, and you end up with cookie pancakes with no backbone. I’ve tried adding powdered peanut butter in the past, but the aftertaste of the preservatives was off-putting.
Okay, so I’ve never told ANYONE my PB Cookie secret, but what the heck… 😉
“De La Rosa Marzipan Peanut Candy” (Amazon Link)
I first found these uber-peanut-buttery confections on a trip to Mexico City in my teens.
Replace 1/4th of the flour in your cookie recipe with an equal amount (by volume) of this amazing powdery candy, and you will find peanut-butter nirvana! It will also make them sweeter, so if that’s a problem, try cutting back on the sugar in your recipe until you reach a balance that’s right for you.
They’re FANTASTIC in a smoothie, too!
Also, I like to add a couple of handfuls of whole, salted Spanish peanuts (hulls removed) to my dough.
Let me know how it goes!
PS: The link above us to buy them on Amazon, but if you have an Latino market nearby, they’re almost sure to carry them.