Flourless peanut butter cookies
Alton Brown · ♥ 42.3K likes · 1.4M views · 9 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 268 g smooth peanut butter
- 120 g light brown sugar
- 120 g granulated sugar
- 1 whole egg
- 1 tsp baking soda
- 1 tsp vanilla extract
- ¼ tsp kosher salt
Set the oven to 350F with the rack in the middle.
Tools: wooden spoon, disher, spatula
Put the peanut butter in a bowl, add both sugars and work them together with a wooden spoon, scraping the spoon with a rubber spatula.
Work it with the back of the spoon, almost imitating the creaming method, punching holes in the peanut butter.
Make a hole for the egg and add the egg, the baking soda, the vanilla extract and a quarter teaspoon of kosher salt, then stir until really smooth.
Portion with a one and a half tablespoon disher into about one-ounce balls, eight per parchment-lined half sheet pan, well spaced because they spread a lot.
Portioning onto sheet pans
Press each ball with a fork and swipe, doing all in one direction and then the other for the crosshatch, sliding the fork rather than lifting it, to a diameter of about two and a half inches.
The fork crosshatch
Bake at 350F for 10 minutes, one pan on the upper middle rack and one on the lower middle.