We’re back! Yes- after a few month hiatus, the ladies of Milk Bar Mondays (well some of us,) are here again with another recipe from Christina Tosi’s wonderfully complex cookbook Momofuku Milk Bar. I’m so happy to rekindle my love/hate relationship with these layered recipes and their delicious outcome.
Today we wanted to start on the simple side with the peanut butter cookies. I’ve been dying to make another Milk Bar cookie recipe now that I have my stand mixer and could master the 10 minute creaming process. Well wouldn’t you know that this is the one cookie recipe that doesn’t require it? Ha. Oh well- I enjoyed using my pretty new mixer. I also have been anxious to try making MB cookies using bread flour, a tip that Tosi mentions in the book but I seem to have overlooked. Cassie said it made a huge difference in the texture of the cookies, and since mine were always a tad too thin and crispy, I was anxious to see if I noticed a change.
I have to say that these were my most successful MBM cookies to date. I don’t know if it’s the bread flour or the fact that I weighed my ingredients instead of measuring by volume, but I finally think I made a cookie that is the texture that Tosi intended.
I didn’t expect to find a run of the mill peanut butter cookie in her collection of recipes and I was right. This one involves first making peanut brittle, grinding it down, and mixing it into the batter. The end result is little specs of caramel-like candy bits that speckle the cookie adding a touch of extra flavor. Andy doesn’t eat nuts so I was stuck with the bulk of these for myself, but I don’t mind!
You can find the full recipe on Jaqueline’s site. Also don’t forget to check out the creations of the other MBM girls!
Cassie- Bake Your Day
Erin- Big Fat Baker
AnniesCityKitchen says
November 5, 2012 at 2:55 pmSo happy Milk Bar Mondays are back! Now I should probably set aside some time to actually try a recipe instead of just read them…
Cassie | Bake Your Day says
November 5, 2012 at 4:42 pmSo glad the bread flour made a difference for you, Audra! I think it really is the “trick”, if there is one. These look fabulous!!
Georgia The Comfort of Cooking says
November 5, 2012 at 10:07 pmI love a simple peanut butter cookie and yours are awesome, Audra! They look perfectly soft and chewy. Delicious!
SamanthaFrommHaddow says
November 6, 2012 at 12:23 amI’ve miss MBM! Welcome back! And this sounds like the perfect cookie. The brittle sends it over the top.
Lauren says
November 6, 2012 at 12:56 amI saw these on Cassie’s site and I must say, you both made them look so soft and wonderful. I want to skip yoga, make a batch, then curl up with a glass of milk and one (or 5) of these guys for dinner tonight.
Warm Vanilla Sugar says
November 8, 2012 at 10:49 pmThese look so tasty! What a fabulous recipe :)
BigFatBaker says
November 8, 2012 at 11:18 pmYour cookies look crunchy and chewy and perfect… I will definitely need to make these again!!
Becca Looney says
November 8, 2012 at 11:22 pmOh boy these look good. I have to say, though, everything you girls have made for Milk Bar Mondays has looked terrific.
Audra says
November 9, 2012 at 5:36 amThanks Becca! It’s a really wonderful cookbook! :)
Audra says
November 9, 2012 at 5:37 amAw thanks Lauren! These were dangerous to have around :)
Audra says
November 9, 2012 at 5:37 amI though you’ d like the brittle Sam!
Audra says
November 9, 2012 at 5:37 amYes Annie you must! :)
Jacqueline Raposo says
November 11, 2012 at 1:59 pmAch, bread flour! Brilliant! Why have I missed this idea before? I don’t know what the gluten-free equivalent would be but I’m going to find out. Yours look perfect and I’m gladyou finally have the satisfaction of a pristine MB cookie :)