Friday, December 18, 2015

Thick and Chewy Peanut Butter Cookies




I am slightly discouraged to post another peanut butter recipe. I bake way too much with peanut butter, but addiction is addiction. I just don't want to lose readers who don't like peanut butter in everything. But hey, the last recipe contained no traces of PB. I'll try to make sure the next one will be something unexpected. I don't like being too predictable. 
Now about the cookies. Yes, they're with peanut butter and they are salty. They are soft, chewy, thick and beyond delicious. Peanut butter dominates and there's nothing more you could ask for. This recipe is definitely a keeper. Will be making these again and again. And again.
I used my homemade peanut butter (just click on the pink link for the recipe) but you can use a store-bough one as well. Personally I don't remember when was the last time I bought peanut butter from a store. It's so easy to make it at home and it tastes so much better. Roasting peanuts as much as you want, adding as much sugar and salt as you want. 
Hands down, the most peanutybuttery cookies you've ever tasted.

Thick and Chewy Peanut Butter Cookies 

113g / 1/2 cup butter, softened
200g / 1 cup soft light brown sugar
1 egg, lightly beaten
1 tsp vanilla extract
1 tsp salt
180g / 1 1/2 cup minus 4 tsp flour
4 tsp cornstarch
3/4 tsp baking soda

1) Preheat oven to 180C / 350F. Line two baking trays with parchment paper.

2) Beat butter and sugar until light and fluffy. Beat in the egg, vanilla extract, salt and peanut butter.

3) In another bowl, stir together flour, cornstarch and baking soda. 

4) Add the flour mixture to the wet ingredients and mix just until combined. Chill the dough in the refrigerator for 15-30 minutes because it will be too sticky to form the balls. Alternatively, you could place them in the freezer for a few minutes.

5) Roll the dough into small balls (I got 24 total). Place on the baking tray and bake for 10-12 minutes. Original recipe called for 7-8 minutes but that wasn't enough for me. However, do check them earlier in case they bake faster, it does depend on the size as well. 

6) Let cool completely before removing from the baking tray. They will be very soft and look slightly underbaked - but that is what you want. They will firm up once they cool. 

Recipe adapted from here

1 comment:

  1. Wonderful cookies! You can never have too much peanut butter :)

    ReplyDelete

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