Things started off all normal and fine with the peanut butter, but I bet you weren’t expecting the curry part at the end, huh?
But don’t go a worrying – these don’t taste like Indian take-out. You can just almost barely place the curry – it is more a hint of something that you can’t quite figure out, so you should probably have another one, and then oh man, where did the whole plate go type of thing.
It is a nice easy way to update a classic, but if it sounds too scary these peanut butter cookies are excellent without. The extra sugar roll and peanut garnish is of course optional, but since these cookies have some warmth from the curry, it is nice to have a li’l extra bit of sweet crunch.
Peanut Butter Curry Cookies
Makes 2 dozen
Adapted from Cook’s Illustrated
1 1/4 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 teaspoons curry powder
1 stick butter, softened
1/2 cup brown sugar
1/2 cup sugar
1/2 cup peanut butter (I used crunchy)
1 teaspoon vanilla
1/2 cup each sugar and peanuts for rolling
Preheat the oven to 350 and line a baking sheet with parchment. Whisk together the flour, salt, baking soda, baking powder and curry in a medium bowl. In a larger bowl, beat the butter and sugars until light and fluffy. Add in the peanut butter and beat until completely incorporated. Then beat in the eggs, vanilla, and slowly add in the flour until it is fully combined.
Using a scoop, measure out a ball of dough and release it into your hand. Shape it into a round ball, then roll in sugar and garnish with a peanut.
Bake cookies for about 10 – 12 minutes, or until the centers are just beginning to puff and deflate. A slightly under baked cookie is better here than a burnt crisp of one. Cool on a rack.