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Nancy Silverton's Peanut Butter Cookies

Makes about 4 dozen cookies

I am happy to announce that the perfect peanut butter cookie has indeed been invented, but I also must admit that I am not the one who invented it. If you read the introduction, then you already know that these cookies— the base of which comes to you courtesy of Roxana Jullapat, a talented baker who owns the Los Angeles bakery-cafe Friends & Family—inspired this cookbook. After tasting Roxana’s cookie and falling in love with it, I decided to make them, using a recipe from her cookbook, “Mother Grains.” I don’t know if it was the addition of sorghum flour (which Roxana says makes the cookies chewier), or the fact that they’re perfectly underbaked, but they were absolute peanut butter cookie perfection. They have a pretty crackle top and perfectly rounded edges, all hallmarks of success for this type of cookie. Most important, they really taste like peanut butter. I put a spoonful of peanut butter in the center and nestled a pile of salty, roasted Spanish peanuts on top to make them as peanutty as a peanut butter cookie can be. I also make mine smaller than Roxana’s.
Use a supermarket variety of peanut butter, not health food or artisanal peanut butter; I use Skippy creamy peanut butter. These are best the day they’re made and still delicious the next day; I don’t recommend keeping them any longer than that.

Yes, the peanut butter cookies!