I have a bad habit of losing touch with friends before I get their best recipes from them. I never asked my Spanish/Puerto Rican friend for the basics of his paella, and when I asked him how he makes his rice and beans, he beat around the bush about how I’d never be able to find the right ingredients in the US.
My college roommate made the most amazing peanut butter cookies. I didn’t know I was a fan of peanut butter cookies until hers, and I haven’t been a fan of peanut butter cookies since. But I could never get enough of those.
I’ve been simultaneously keeping an eye out for another perfect peanut butter cookie recipe and afraid to try any because they might not live up to my memory. But I’ve heard nothing but good reviews of Dorie’s recipe. My friend’s cookies didn’t have mix-ins in them, so I left out the peanuts Dorie suggests, and I underbaked the cookies to get the soft texture I love.
Pretty darn close. Nothing tastes as good as a memory, but soft, sweet peanut butter cookies can come pretty darn close. Jasmine has the recipe posted since she chose these for Tuesdays with Dorie. I left out the salted peanuts and increased the salt to 1 teaspoon.