Recipe Success: What makes a good peanut butter cookie? First: a good amount of brown sugar, and equal amounts of peanut butter to butter; second: Incorporating air into the butter and sugar properly separates the home baker from the professional. It’s that simple.
Of course, the type of peanut butter matters also, use your favorite brand and see how it goes. Sugar can be adjusted as a couple of batches are made. And remember that when a recipe is standardized, that means it’s been well tested and will work with different variables. The sugar is the variable in this recipe. Most peanut butter has sugar in it.
So, a heads up, if you’re used to peanut butter with sugar, you will want to use that for this recipe as it will not be as sweet as you’re palate is used to. If you want to reduce the sugar intake, do so gradually. Start with 1/4 cup less sugar and your taste buds will begin to change.
THE BEST PEANUT BUTTER COOKIE RECIPE
|All-purpose flour, unbleached||2 1/2 cups||325||11.5|
|Baking soda||1 teaspoon||–||–|
In a medium bowl; whisk the dry ingredients together well. Set aside.
|Butter, unsalted, room temperature||1 cup||8|
|Brown sugar, firmly packed||1 1/2 cups||300||10.5|
In a mixing bowl, cream the butter and sugar together, starting on low speed and increasing to high quickly. If the butter is not at room temperature, mix it first to ensure a light and crispy cookie. Cream butter and sugar for about 3 minutes, scraping down the bowl at least twice.
Chef Notes: these cookies will come out great regardless; however, can have two major styles to them depending on how the butter and sugar are whipped, if creaming is not completed to a light and fluffy state, the cookies will flatten out more, meaning the center will be more dry and crispy than moist and crispy.
|Peanut butter, smooth or crunchy (see note)||1 cup||265||9.3|
Add, the egg one at a time, continue to mix between additions, add the peanut butter mixing well, and finally add the vanilla, the batter will continue to hold its light and fluffy texture even at this point.
- Peanut butter quality will make a difference.
- The best brands for this recipe are without sugar.
- The cookies will be sweeter and with less peanut flavor.
Pour; the dry ingredients into the mixing bowl all at once I and mix just until well incorporated. Using a rubber spatula scrape the bottom of the bowl and make sure dough is well mixed or your cookies will have runny spots.
Using a small scoop, portion the cookies about 1 inch apart, using a fork dipped into a bit of sugar, flatten the top of the cookies crisscrossing to create the traditional look, pressing the fork into the sugar each time to prevent sticking.
Bake for about 12-17 minutes depending on the desired flavor, more time for extra crispiness.
Remove and cool on a wire rack or sheet pan lined with parchment. Cookies will crisp up as they cool.
Storing: in an airtight container at room temperature for up to 5 days or in the freezer for a month.
Here’s a link to another cookie recipe you might like, Chocolate Oozers from our hearts to yours.