Recipe from Fifteen Spatulas
Husband-Tested in Alice's Kitchen
Makes about 24 cookies
Husband-Tested in Alice's Kitchen
Makes about 24 cookies
These fabulous peanut butter cookies are dangerous. You will need major will power to keep from eating them all at once. Absolutely scrumptious!!!
7.5 ounces by weight all-purpose flour (1.5 cups measured)
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 cup unsalted butter softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar* (I used dark brown sugar, but light will work too.)
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup creamy peanut butter**
Flaky sea salt, optional for sprinkling over the top
Preheat the oven to 350F.
(I highly recommend weighing out the flour before using.)
In a medium bowl, whisk to combine the flour, baking soda, baking powder, and salt.
In another medium bowl, use a hand mixer to cream together the butter, sugar, and brown sugar, for about 60 seconds, until fluffy and light.
Mix in the egg and vanilla extract for about 30 seconds, until combined.
Mix in the peanut butter for an additional 30 seconds, until combined.
Add the dry ingredients to the wet, then mix just until the flour is incorporated. Take care not to over mix.
Using a medium cookie scoop, portion out scoops of dough directly onto a baking sheet. (Try not to smooth out the cookies. What makes these especially nice, is the texture of the "rough ridges" you get when scooping out the dough.) You should get about 24 scoops of dough total (split them between two baking sheets). If desired, sprinkle each cookie with flakey sea salt.
Bake*** for 13 minutes, until the edges are golden, but the middle is still soft. Let them cool for a couple minutes before eating. They are especially fantastic enjoyed warm out of the oven.
(I highly recommend weighing out the flour before using.)
In a medium bowl, whisk to combine the flour, baking soda, baking powder, and salt.
In another medium bowl, use a hand mixer to cream together the butter, sugar, and brown sugar, for about 60 seconds, until fluffy and light.
Mix in the egg and vanilla extract for about 30 seconds, until combined.
Mix in the peanut butter for an additional 30 seconds, until combined.
Add the dry ingredients to the wet, then mix just until the flour is incorporated. Take care not to over mix.
Using a medium cookie scoop, portion out scoops of dough directly onto a baking sheet. (Try not to smooth out the cookies. What makes these especially nice, is the texture of the "rough ridges" you get when scooping out the dough.) You should get about 24 scoops of dough total (split them between two baking sheets). If desired, sprinkle each cookie with flakey sea salt.
Bake*** for 13 minutes, until the edges are golden, but the middle is still soft. Let them cool for a couple minutes before eating. They are especially fantastic enjoyed warm out of the oven.
Notes
*I've used both light and dark brown sugar and each works well. Use whichever you have.
**While you may have happy results using a natural peanut butter, using the creamy variety will make for a better texture. When using natural peanut butter, the cookies may be more crumbly and dry, with an inferior texture. Brands like Skippy, Jif, organic Whole Foods Brand etc. make peanut butters that are very creamy and spreadable.
***Do not over bake these. Keep in mind that when you take the cookies out of the oven, they should seem excessively soft. There will be a little bit of carryover cooking, and the cookies will firm up as they cool, so you want to err on the side of underbaking. If the cookies turn out dry, simply put, they were over baked. They should be moist and gooey on the inside.
Freezing:
Completely Baked Cookies: Complete the recipe start to finish, then let the cookies cool completely. Place the cookies in an airtight container and freeze for up to 2 months. To enjoy, let them thaw at room temperature, for about 30 minutes.
Unbaked Dough: You can also freeze these unbaked. Scoop the dough onto a baking sheet, then freezing completely. Then remove the frozen dough balls from the tray and place in a bag to save space. For this recipe, thaw the dough back to room temperature before baking, which should take about an hour. If bake these straight from frozen, they won't bake quite as evenly.
Completely Baked Cookies: Complete the recipe start to finish, then let the cookies cool completely. Place the cookies in an airtight container and freeze for up to 2 months. To enjoy, let them thaw at room temperature, for about 30 minutes.
Unbaked Dough: You can also freeze these unbaked. Scoop the dough onto a baking sheet, then freezing completely. Then remove the frozen dough balls from the tray and place in a bag to save space. For this recipe, thaw the dough back to room temperature before baking, which should take about an hour. If bake these straight from frozen, they won't bake quite as evenly.
Storage: Make sure to store these in an airtight container, or they will dry out. These cookies will last about two days at room temperature before losing too much flavor and freshness. Technically they will keep longer than this, but I think the taste is too inferior, and at that point you’d be better off freezing them. See the freezing instructions above.
Make-ahead instructions: After making the dough, scoop it while it's still at room temperature, then keep those dough scoops in the fridge on a sheet pan. Otherwise, you'll need to bring the dough to room temperature in order to scoop again. Make ahead up to 2 days in advance.
Double-batch: You can absolutely double or triple this recipe with no problem.
Nutritional Info: Calories: 166.09kcal, Carbohydrates: 17.6g, Protein: 3.89g, Fat: 9.51g, Saturated Fat: 3.63g, Cholesterol: 16.99mg, Sodium: 172.33mg, Potassium: 96.29mg, Fiber: 0.88g, Sugar: 9.65g, Vitamin A: 128.08IU, Calcium: 15.53mg, Iron: 0.68mg
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