Ingredients
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470 g (16.6 oz) All-purpose flour
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228 g (8.04 oz) ButterThis cookie recipe calls for already softened butter. Get the light variety, the peanut butter itself contains lots of fat
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2 (medium, 88 g/3.1 oz) EggsGet your free-range eggs out of the fridge beforehand, that's the dough basic rule
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2 tsp (8 g/0.3 oz) Baking Soda
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2 tsp (12 g/0.4 oz) Kosher Salt
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516 g (18.2 oz) Peanut ButterYou may make it on your own by combining roasted peanuts, some vegetable oil (peanut or olive, up to your taste), confectioners sugar, honey and some salt in your food processor. If using the store-bought, get the one with salt
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246 g (8.7 oz) SugarYou may substitute the half with brown or palm sugar, enhancing the flavor of your cookies, but that's completely optional
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2 ml Vanilla extractThis amount of the concentrated flavor is enough for 500 g of flour, but it can be substituted with 2 tbsp of original vanilla extract that has milder aroma
Directions
Is it possible that someone doesn’t know about the authentic crunchy peanut butter cookies? Well, that’s the classics of American everyday pastry, what else could be said? They are addictive to avoid their charms easily, so bake them sparingly!
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