Equipment
Ingredients
Dry Ingredients
- 170 g whole wheat pastry flour
- 3 g baking soda
- 3 g fine sea salt
Wet Ingredients
- 113 g unsalted butter, room temperature
- 250 g creamy peanut butter
- 100 g dark brown sugar, firmly packed
- 100 g granulated sugar
- 1 large egg, room temperature
- 5 ml vanilla extract
Finishing
- 50 g granulated sugar
Nutrition (per serving)
Method
In a medium mixing bowl, whisk together the whole wheat pastry flour, baking soda, and fine sea salt until evenly distributed. Set aside.
In a large mixing bowl or the bowl of a stand mixer, beat the room temperature unsalted butter, creamy peanut butter, dark brown sugar, and granulated sugar on medium speed until light, fluffy, and completely homogenized. This should take about 3 minutes.
Add the room temperature egg and vanilla extract to the creamed butter mixture. Beat on medium speed until fully incorporated, scraping down the sides of the bowl with a rubber spatula as needed.
Turn the mixer to the lowest speed and gradually add the dry flour mixture to the wet ingredients. Mix just until the flour disappears to prevent overworking the dough.
Cover the mixing bowl tightly and refrigerate the dough for at least 2 hours, or up to overnight. Chilling hydrates the whole wheat flour and prevents the cookies from spreading too much in the oven.
When ready to bake, preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
Scoop the chilled dough into 25-gram portions and roll them into smooth balls. If using the optional finishing sugar, roll each ball in granulated sugar to coat lightly. Place on the prepared baking sheet spaced 5 centimeters apart.
Using a standard fork, press down on each dough ball to flatten it to about 6 millimeters thick, creating a classic crosshatch pattern on top. If the fork sticks, dip the tines briefly in a little flour or granulated sugar.
Bake in the preheated oven for 12 to 14 minutes. The cookies will puff slightly and the edges will begin to darken. For a truly crisp cookie throughout, bake toward the longer end of the time range until deeply golden brown.
Remove the baking sheet from the oven. Let the cookies rest on the hot pan for 5 minutes to firm up, then carefully transfer them to a wire rack to cool completely. They will crisp significantly as they cool down.
Chef's Notes
- Maida Heatter was known for her exacting standards. To achieve her signature crispness, precise baking time is key. Do not pull these out while they are still pale.
- Whole wheat pastry flour is brilliant in peanut butter cookies because the bran echoes the earthiness of the peanuts, creating a much more complex flavor profile than white flour.
- The make-ahead aspect of this dough is actually a functional requirement. Chilling the dough allows the whole wheat flour to fully hydrate, preventing a gritty texture.
- To store baked cookies and maintain their crispness, keep them in an airtight container at room temperature with a slice of bread. The cookies will stay crisp while the bread absorbs any ambient moisture.
Storage
Refrigerator: 1 week — Store unbaked cookie dough tightly wrapped.
Freezer: 3 months — Freeze unbaked dough balls or fully baked cookies in an airtight container.
