Today is Dad’s birthday. Happy Birthday, Dad! You might have noticed one of the items on my bucket list was to make enough money so Dad can retire. This was a recent addition. It’s not that I never wanted Dad to retire. He has worked hard his entire life and deserves a break one day. I just never really thought he would or even would want to. Always needing something to occupy his time, I feared retirement would bore him, leave him restless. He’d become one of those people who retires and then has nothing to live for, so ceases living. Dad cannot cease living.
Beyond that, Mom and I have our routines. Day in and day out, we do certain things at certain times. We understand each other and don’t have to remind one another that one of us is going to exercise or it’s time to bake. It just happens without words. Dad’s vacations always meant an interruption to that, a change, and I’m not good with change. This is when I become the typical daughter. I can hear myself saying “Daaaaddd” as though still a teenager.
But a funny thing happened over the Christmas vacation. He fit seamlessly into my routine, Mom’s routine. He wasn’t bored or restless. Within a day of his time off commencing, my day was incomplete without Dad as a part of it. Though I no longer have to face the dread of having to go back to school after break, I was dreading the end because Dad had to go back to work.
We talked, he ran errands, we watched movies all together, we were a family. Suddenly I couldn’t imagine it any other way. Dad’s doing just fine back at work, and Mom and I fell back into our old routines. Plus, we always have the weekends. But while I want my dreams to come true for me, I want them to come true for my parents too. I don’t want them to lose sleep worrying about me, how I will fare in life. I don’t want us to have no idea what my future holds. I want them to be proud of me, have a successful daughter, no longer have to worry. And I want Dad to be able to get that permanent break he so deserves and, I’m now convinced, wants.
Instead of envisioning a life where Dad has a new job in a warm climate, I’m envisioning one where I’m a successful writer and blogger, living somewhere warm, the three of us living the life of Christmas vacation on a daily basis. That’s the life I see in my head all day long, that’s the carrot dangling in front of me, that’s the pressure I am putting on this year. So, Dad, Happy Birthday! Enjoy your day! And here’s to hoping things will be a whole lot different when your birthday rolls around again.
Dad also loves peanut butter, so with this recipe comes the conclusion of my week of peanut butter recipes. While I loved the Flourless Peanut Butter Cookies I posted the other day, Momofuku’s Peanut Butter Cookies are one of the best cookies I’ve ever put in my mouth. Of course, anything and everything Momofuku is pretty much the best. The cookies taste almost exactly like the ones direct from Momofuku, which I have mail ordered twice, though they are thinner and not as soft and fudgy around the edges. This could be because I used homemade peanut butter, store bought peanut brittle, and corn syrup instead of glucose, but it could also be because Momofuku’s are just a little better.
The cookies are quite easy to make. Instead of making the peanut brittle in the book, I used some from Zingerman’s that my aunt sent us for Christmas, along with the gelato that I used to make Baked Alaska. The cookies must be chilled for at least two hours. I’m not sure what would happen if this wasn’t done, but I don’t think I want to find out. When they are finally popped in the oven, at a lower temperature and for a shorter time than required by the book, the smell is intoxicating. Between the peanut butter, peanut brittle, sugar, and butter, it will take all of your willpower to not yank open the oven door and eat the cookies baked or not.
The cookies also have to cool completely on the pan or they will fall apart, but trust me, your patience will be rewarded. The resulting cookie is crunchy on the outside, slightly crunchier than I would have liked, but the interior is super soft and moist, tasting just like the dough before being baked. Peanut butter permeates every bite, but it is the ones with jewel like melted brittle and maybe a piece of a peanut that I hoard until the end. Those are the bites that make these cookies irresistible with a deep, complex caramel flavor. I think Dad will be requesting these cookies for every birthday, but then again, who wouldn’t?
Update: I made a second batch of these using bread flour and Skippy peanut butter, as the cookbook recommends and found they were even better. Regardless of which way you make them, these are bound to be the best peanut butter cookies you’ll ever eat!
PrintMomofuku Peanut Butter Cookies
- Prep Time: 30 mins
- Cook Time: 18 mins
- Total Time: 48 mins
- Yield: 15 1x
Ingredients
- 1 ½ sticks unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 2 tablespoons light corn syrup
- 1 cup creamy peanut butter (I used homemade)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/3 cups all-purpose flour
- ½ teaspoon baking powder
- 1/8 teaspoon baking soda
- ½ teaspoon kosher salt
- About ¾ cup peanut brittle, 3 large pieces
Instructions
- Finely chop the peanut brittle using a sharp knife, serrated if you like. The pieces of brittle should be roughly the size of grains of rice.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and corn syrup on medium high for 3 minutes. Scrape down the bowl. Add the peanut butter and mix to combine. Add the eggs and vanilla and mix on medium-high for 30 seconds. Scrape down the bowl again, before continuing to mix on medium-high for 3 minutes.
- With the mixer on low, add the flour, baking powder, baking soda, and salt. Mix until just combined, less than 1 minute. Scrape down the bowl. Continuing on low, add the peanut brittle and mix no longer than 30 seconds. Remove the bowl from the mixer and briefly mix by hand to make sure there are no ingredients lingering at the bottom of the bowl.
- Using a regular sized ice cream scoop, scoop the dough onto a parchment lined baking sheet. Flatten the tops of the cookies with your hand, but keep the cookies themselves tall. Wrap the pan tightly with plastic wrap and place in the refrigerator for at least 2 hours and up to 1 week.
- After the cookies have been chilled, preheat oven to 350 degrees F. Place the cookies on parchment lined baking sheets, 5 per sheet, spaced as far apart as possible. Place any cookies not being baked at the time back in the refrigerator. Bake for 15-18 minutes, rotating halfway through if necessary, until the cookies have puffed, cracked, and spread, but are still incredibly soft to the touch. Be sure to follow all directions exactly or these cookies will not turn out properly.
- Allow cookies to cool complete on pans. They may be stored at room temperature in an airtight container for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about 1 hour.
Notes
Recipe adapted from Momofuku Milk Bar Cookbook
You totally read my mind! I just posted about Momofuku cookies a couple days ago, but I made the cornflake chocolate chip marshmallow ones. The peanut butter ones are next on my list though! Yours look awesome. Wish I could mail order Momofuku cookies… but I doubt they ship overseas.
I haven’t made the cornflake cookies yet, but they are on my to-do list. All of their treats are amazing. You’ll love the pb ones. Check Momofuku’s website – you never know they may ship overseas. Thanks, Li!
I am loving all of your PB recipes. These cookies loo incredible! I think I should be making some homemade PB this weekend!
Thank you so much! I went pb crazy, but it’s so good. Homemade pb is the best 🙂
I have that cookbook and always drool over the recipes when people post them but somehow I’ve never baked anything from it myself. Shameful 🙁
Erin, you have to try baking something from the book. My favorite so far is the Confetti Cookies. I do bake them at a lower temperature and shorter time than the book or they get too done. Thanks for the RT too 🙂
Well, first let me say “Happy Birthday, Rick! It’s Mike’s birthday too and I think Krista tomorrow. We have so many family birthdays in January….Scott, Chris, Marion and my brother Jack too later in January. Busy birthday month and of course, YOURS!!
Thanks for another peanut butter cookie recipe! Can’t get enough PB!
Yes, lots of birthdays! I can’t get enough pb either. Thanks, Debbie 🙂
I’ve always been proud of you. You’re smart, determined and funny. You’ve always taken the path less traveled. You’ve always been special to me since the day of your birth. As for me retiring, don’t worry. The day I stop doing this job I’ll probably apply at Costco. Now for the cookies. These are the best peanut butter cookies yet. Crisp and chewy at the same time and a great taste.
Thanks, Dad 🙂 Luckily there are Costcos in California 😉 I’m glad you liked the cookies!
OMG anything MOMOFUKU is heavenly. I need to try and make these cookies ASAP 🙂
Oh, yes, Momofuku is the bomb! You’ll love these cookies, Natalie 🙂
The cookie is great. nice & crispy outside with a nice chewy inside. The cookie has a great taste & isn’t bland like a traditional peanut butter cookie.
Well done on this recipe.
★★★★★
I’m glad you liked the cookies, Eric! These are definitely not your average pb cookie.
I, like your father, adore peanut butter. 2 peanut butter treats sent home was a wonderful treat! Besides being delicious, they had a really great texture to them. Great job!
★★★★★
Thanks, Jessica! I’m glad you enjoyed all the pb.
i’ve never tasted of baked anything from momofuku! but I am always, always intrigued Laura! I think it’s no secret that I completely ADORE peanut butter.
You have to try a Momofuku recipe, Sally! I know you’d love them, especially the cookies.
Those cookies look fantastic! I cannot wait to make this recipe.
Thanks, and thanks for visiting 🙂 You’ll love the cookies!
Happy birthday to your dad!
These cookies look and sound like a dream to me! haha I am not even familiar with momofuku but it seems like anything momofuku is just outrageously delicious!
Thanks, Ruby! The cookies are amazing. You have to try a Momofuku recipe, Ruby. I know you’ll love it. Their treats are beyond tasty!
I am dying to get that cookbook!
That crack pie is on my bucket list!
The cookbook is amazing! I’m always making recipes from online and other bloggers, but that is the cookbook I reach for most often. I love making recipes from it. I can’t wait to make crack pie either. It’s probably my favorite dessert. Thanks!
Nice post about your Dad. We are always proud of you. You are very unique and different. You have never been like everyone else and we try to embrace different. One day you will make it. Keep up the good work.
Love these cookies. Great week with all the peanut butter. These are one of my favorites.
★★★★★
Thanks for the support! I really hope I make it. Love these cookies too.
Aw that’s so sweet about your dad!!!
These cookies look rich and sweet and DELICIOUS to the nth degree!
★★★★★
Thanks, Kayle! The cookies are so amazing. But I’m not surprised since it’s a Momofuku recipe.
I used to think that Otis Spunkmeyer had the best tasting Peanut Butter cookies, but these actually taste better than those. Great Recipie!
★★★★★
I’m thrilled you think these are the best peanut butter cookies, Lendon! I have to agree!
Aw, I hope your dad gets the break he deserves! My dad was like that, his life was all about work. I still don’t feel he’s quite fit into retirement, but it became a necessity and moreso now that he’s 72. These look like a great treat for your dad, I love how they have brittle in them!
I hope my dad gets his break too! I think mine will have trouble adjusting to retirement when it finally comes as well. The brittle makes these cookies so unique and extra yummy! Thanks, Shirley and thanks for visiting 🙂
I sure hope your Dad never retires because then we’ll never get your delicious samples!
I really liked the peanut butter flavor, thanks for sharing.
★★★★★
I know, Stan, we’ll have to start a shipping program 😉 I’m glad you liked them!
I am amazed they are so thin, but are full of flavor. It’s great to have something chewy and crunchy in the same bite.
★★★★★
Thanks, Carol! I wish they would have been a little thicker, but they were still easily the best pb cookies I’ve ever had.
Are these in her cookbook or did you post the recipe for them? I never noticed them in the book or maybe did but forgot about them! They look very much like my cookies from her recipes have turned out. Larger and flatter with a crisper egde and extra extra chewy interior. Your dad is lucky to have you baking for him 🙂
They are in the cookbook, Averie, but the recipe is here posted now too. I was having a problem with my recipes yesterday 🙁 I loved the flavor of these cookies, they taste just like the ones from Momofuku, but the texture was a bit off. In defense of the recipe I did use homemade pb when it says not to.
Excellant cookies, very tasty! Fun name too, don’t try to say momofuku fast three times, especially if you had a drink or two…lol
★★★★★
Glad you liked them, Hank! Fun names always make treats taste better 🙂
i thought the cookie was good but not your best.
★★★
Thanks for your thoughts on the cookie, Sal! I’ll keep more treats coming!
Another taste treat that was crispy and chewy and delicious.
★★★★★
Yes there were lots of great textures in this cookie that were very unique! Glad you liked them 🙂
Great with coffee for that snack at breakfast….. I better buy a larger belt.
Glad you liked them – these are some of my favorite cookies! Thanks, Rick!
Cookies with lots of butter in them often call for fridge time to harden up the butter in the batter- this leads to less-flattened cookies!
Thanks for the tip, Casey!
Did I miss something or where is the recipe for the peanut brittle? Thanks
I used store bought peanut brittle, Bea. I highly recommend going that route as it is widely available and cuts down on a bit of the work.