Yield: Yields about 30 two-inch cookies
These cookies, which are pretty addictive if you’re a peanut butter fan, have the texture of pecan sandies, short and crumbly and not too sweet. Because they’re chunky with the addition of peanuts, they don’t carry the classic imprint of fork tines.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
With Chocolate: If you’re a fan of peanut butter and chocolate, you’ve probably already thought of adding chunks of chocolate to the dough. A cup will be plenty.
Reprinted with permission from Vegetable Literacy by Deborah Madison, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
Did anyone from Fine Cooking test this recipe? First of all the picture shows chocolate chunks, and there are none in the recipe, only in the variation. The recipe does not call for you to flatten the cookies. If you don't, they will stay in balls, and not bake properly. It needed about 15 - 18 min to bake, not 10 min. It yielded almost 60 cookies, not 30 (I used a 1T scoop to ensure uniform size). The picture looks incredible, and I so wanted to make these! Any chance of correcting the recipe???
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?