Peanut butter cookies
Preppy Kitchen · ♥ 16.4K likes · 712.4K views · 9 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 180 g all-purpose flour
- ¾ tsp baking powder
Whisk the flour and baking powder together in a medium bowl and set aside.
- 113 g unsalted butter
- 100 g granulated sugar
- 110 g light brown sugar
Beat the room temperature unsalted butter with the granulated and light brown sugars on the paddle until creamed and combined.
Soft butter and the sugar split
- salt
Taste the peanut butter and add salt to suit it.
- 250 g peanut butter
Add the peanut butter and mix until incorporated, scraping the bowl so no butter is left on the bottom.
Adding the peanut butter, and its history
- 1 whole egg
- 1 tsp vanilla
Add the egg and the vanilla and mix until combined.
Egg, vanilla and not overmixing
Add the flour mixture and mix on low only until just about combined, about 10 seconds, then finish by hand with a spatula. Do not overmix.
Line rimmed baking sheets with parchment and scoop about two tablespoon pieces, roughly 40 grams, rolling each into a ball.
Scooping, rolling and add-in ideas
Press each ball flat and make a crosshatch with a fork; the peanut butter holds them in shape and they will bake unevenly if left as balls. Flattening with the palm first gives less cracking.
Variation: chopped chocolate, M&Ms or nuts can be mixed in, or a piece of chocolate pressed into the centre for a stuffed cookie.
Rolled and pressed dough freezes flat on a sheet then into a bag; bake from frozen with a couple of extra minutes.