feat: add Peanut Butter Cookies. Fixes #738.

cook/cookies-and-bars/Peanut Butter Cookies.cook

@@ -0,0 +1,16 @@
+>> source: https://www.jessiesheehanbakes.com/2015/02/10/salty-milk-chocolate-peanut-butter-cookies/
+>> serves: 16
+
+Combine the @bread flour{260%g}, @baking soda{1%tsp}, @baking powder{1/4%tsp}, and @salt{1.25%tsp} in a #medium-large bowl{} and #whisk{} to fully incorporate the ingredients. Set aside.
+
+In the bowl of a #stand mixer{}, fitted with the paddle attachment, beat the @unsalted butter{168%g}, @granulated sugar{50%g} and @light brown sugar{250%g} on medium to medium high speed until fully incorporated and lightened in color, about 3 to ~{5%minutes}, scraping the bowl, as needed.
+
+Add the @vegetable oil{49%g} and @vanilla{1%Tbsp} and beat until incorporated, another 1 or ~{2%minutes}, again, scraping as needed. On low speed, add the @egg{1} and @egg yolks{2} all at once and mix until just combined, scraping as needed. Add the @creamy peanut butter{202%g} and mix until just combined, again.
+
+With the mixer still on low, add the dry ingredients all at once, and mix until only some of the flour is incorporated into the wet batter (less than ~{1%minute}). Turn off the machine and continue mixing by hand with a #rubber spatula{}.
+
+Scoop the dough into 60 g balls and place the scooped dough on a #parchment{} lined #baking sheet{}. Cover with #plastic wrap{} and refrigerate for 24 to 48 hours (or even 72).
+
+When you are ready to bake your cookies, preheat the oven to 375°F. Roll your scooped dough in granulated sugar, and sprinkle the tops with Maldon sea salt. Place the cookies on a parchment-lined cookie sheet and bake the cookies for exactly 12 minutes, rotating after 6.
+
+Place the cookie sheet on a cooling rack and lightly press each cookie with a spatula to flatten. let cool and enjoy. Cookies will keep at room temp tightly covered for up to 3 days or up to a month frozen.

dictionary.txt

@@ -703,3 +703,4 @@ Rican
 Fish-ish
 Delicata
 delicata
+Maldon

docs/cookies-and-bars/peanut-butter-cookies.md

@@ -0,0 +1,86 @@
+---
+comments: true
+tags:
+  - cookie
+  - dessert
+  - pancake-princess
+---
+# :peanuts: Peanut Butter Cookies
+
+![Peanut Butter Cookies][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 16 | 8 minutes |
+
+## :salt: Ingredients
+
+- :ear_of_rice: 260 g bread flour
+- :cup_with_straw: 1 tsp baking soda
+- :dash: 0.25 tsp baking powder
+- :salt: 1.25 tsp salt
+- :butter: 168 g unsalted butter
+- :candy: 50 g granulated sugar
+- :maple_leaf: 250 g light brown sugar
+- :oil_drum: 49 g vegetable oil
+- :icecream: 1 Tbsp vanilla
+- :egg: 1 egg
+- :egg: 2 egg yolks
+- :peanuts: 202 g creamy peanut butter
+
+## :cooking: Cookware
+
+- 1 medium-large bowl
+- 1 whisk
+- 1 stand mixer
+- 1 rubber spatula
+- 1 parchment
+- 1 baking sheet
+- 1 plastic wrap
+
+## :pencil: Instructions
+
+### Step 1
+
+Combine the bread flour, baking soda, baking powder, and salt in a medium-large bowl and whisk to fully incorporate the
+ingredients. Set aside.
+
+### Step 2
+
+In the bowl of a stand mixer, fitted with the paddle attachment, beat the unsalted butter, granulated sugar and light
+brown sugar on medium to medium high speed until fully incorporated and lightened in color, about 3 to 5 minutes,
+scraping the bowl, as needed.
+
+### Step 3
+
+Add the vegetable oil and vanilla and beat until incorporated, another 1 or 2 minutes, again, scraping as needed. On low
+speed, add the egg and egg yolks all at once and mix until just combined, scraping as needed. Add the creamy peanut
+butter and mix until just combined, again.
+
+### Step 4
+
+With the mixer still on low, add the dry ingredients all at once, and mix until only some of the flour is incorporated
+into the wet batter (less than 1 minute). Turn off the machine and continue mixing by hand with a rubber spatula.
+
+### Step 5
+
+Scoop the dough into 60 g balls and place the scooped dough on a parchment lined baking sheet. Cover with plastic wrap
+and refrigerate for 24 to 48 hours (or even 72).
+
+### Step 6
+
+When you are ready to bake your cookies, preheat the oven to 375°F. Roll your scooped dough in granulated sugar, and
+sprinkle the tops with Maldon sea salt. Place the cookies on a parchment-lined cookie sheet and bake the cookies for
+exactly 12 minutes, rotating after 6.
+
+### Step 7
+
+Place the cookie sheet on a cooling rack and lightly press each cookie with a spatula to flatten. let cool and enjoy.
+Cookies will keep at room temp tightly covered for up to 3 days or up to a month frozen.
+
+## :link: Sources
+
+- <https://www.jessiesheehanbakes.com/2015/02/10/salty-milk-chocolate-peanut-butter-cookies/>
+- <https://www.thepancakeprincess.com/2020/06/30/best-peanut-butter-cookie-bake-off/>
+
+[1]: <../assets/images/peanut-butter-cookies.jpg>

mkdocs.yml

@@ -183,6 +183,7 @@ nav:
       - Oreos: cookies-and-bars/oreos.md
       - Peanut Butter Bars with Salted Chocolate Ganache: >-
           cookies-and-bars/peanut-butter-bars-with-salted-chocolate-ganache.md
+      - Peanut Butter Cookies: cookies-and-bars/peanut-butter-cookies.md
       - Peanut Butter Crisscrosses: cookies-and-bars/peanut-butter-crisscrosses.md
       - Salted Caramel Chocolate Macarons: cookies-and-bars/salted-caramel-chocolate-macarons.md
       - Salted Peanut Butter: cookies-and-bars/salted-peanut-butter.md