Cookies al Burro d'Arachidi

Peanut butter cookies are a classic American confection, believed to have originated in the early 20th century following the mass production of peanut butter. The dough typically combines creamy or crunchy peanut butter with butter or shortening, granulated and brown sugars, an egg, all-purpose flour, and baking soda. A defining characteristic of a well-made peanut butter cookie is its texture: a great version achieves a crisp, slightly crumbly edge with a soft, chewy center, allowing the nutty, salty-sweet flavour to dominate. Many bakers press the distinctive crosshatch pattern into the dough with a fork before baking, which ensures even thickness and a tender bite. Regional variations abound—chocolate chips, jam fillings, or a drizzle of melted chocolate are common additions in North America. In Italy, where the dish is known as *Cookies al Burro d'Arachidi*, the chef duo Frama Twins highlight the version served at New Londoners in Misterbianco, which adapts the American original with locally sourced butter and a slightly less sweet profile suited to Italian palates.