peanut butter cookies

I have to admit, I’m not a big peanut butter person…I mean, I can count on one hand the times that I’ve gone to the pantry and spooned some out to eat for a snack. Most of my peanut butter use is for savory applications, like Thai peanut sauces. That being said, there is something about these cookies that makes it hard to stop at just one.

These cookies are not thin and crispy. They are more pillowy and light. However, if you cook them a little longer at 375° (190 degrees C ), they come out with nice crispy edges.

INGREDIENTS:

  • 250 g ( 2 C ) all-purpose flour

  • 1/2 tsp. baking soda

  • 1/2 tsp. baking powder

  • 1/2 tsp. kosher salt (I like Diamond- half if using Morton)

  • 150 g (3/4 C) bakers/ caster or granulated sugar (vegan friendly)

  • 110 g (1/2 C ) dark brown sugar (vegan friendly)

  • 50 g (1/4 C ) light brown sugar (vegan friendly)

  • 170 g (3/4 C ) butter, melted *I use salted because that’s what most people can get their hands on, but there are unsalted versions out there, which would be the preference *

  • 256 g (1 C ) peanut butter (smooth or chunky- I use smooth natural peanut butter with no extra ingredients )

  • 1 tsp. pure vanilla extract

  • 3 T water, room temp

  • 60 g ( 1/3 C ) peanuts, chopped (optional)

  • Maldon salt to finish (optional )

You will need

  • Large bowl

  • Small bowl or saucepot to melt butter

  • Scale (if measuring by weight- which you should )

  • Cookie sheet

  • Parchment paper/ Silpat (unless you have a non-stick cookie sheet)

  • Hand or stand mixer (optional- I just use a spoon or spatula to mix)

  • Silicone/plastic spatula or whisk

  • Cookie scoop ( you don’t really need this if you are weighing out the dough balls )

Prep

  • Melt butter ( place in bowl and microwave on high at 20-second intervals until melted or melt in a pot on the stovetop over medium heat )

  • Chop peanuts ( if using )




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brown sugar

Typically, peanut butter cookies have light brown sugar in the mix. This recipe uses both light and brown, which I think deepens the flavor and adds a bit of complexity. However, if you just have one or the other, go ahead and use what you have.

Preheat oven to 375° (190 degrees C ) or 350° (177 degrees C )

DIRECTIONS:

  1. In a large bowl, mix together flour, baking soda and powder, salt, and sugars. Mix with a spatula or whisk until well combined.

  2. Add melted butter, water, and vanilla and mix again with a spatula or hand mixer for 30-60 seconds.

  3. Scrape down the bowl and mix again just until there are no dry spots.

  4. Add peanut butter and fold through the dough until well combined, taking care not to over-mix.

  5. Place dough in the refrigerator (in the bowl) for 30 minutes to an hour to chill. This allows the butter to become solid again.

  6. Remove the chilled dough and use a cookie scoop (or spoon) and scoop out the dough, roll the dough together lightly between the palms of (clean) hands to form a ball. I like to make 70-76 gram balls for a nice size cookie.

  7. Add chopped peanuts and sprinkle lightly with Maldon salt (if using) and press lightly into the tops of the dough- don’t press so hard to flatten out the ball.

  8. Place cookie sheet on the middle rack and bake12-14 minutes at 375° for crispier edges or 10-12 minutes at 350° for an all-around softer cookie.

  9. Remove from oven and let rest on cookie sheet for about 10 minutes, then place cookies on a rack to cool further- about another 10 to 15 minutes.

  10. Enjoy!

 
 
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The Line up

How do you prefer your peanut butter cookies? Let me know in the comments down below!

xx Debbie xx