Ingredients
- 470 g (16.6 oz) All-purpose flour
- 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
- 2 (medium, 88 g/3.1 oz) EggsGet your free-range eggs out of the fridge beforehand, that's the dough basic rule
- 2 tsp (8 g/0.3 oz) Baking Soda
- 2 tsp (12 g/0.4 oz) Kosher Salt
- 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
- 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
- 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!
Steps
1 Done | Get ready all components. It's especially important to have your regular butter softened, otherwise it'll be challenging to intermix it with the smooth peanut butter. Preheat the oven, as always for this kind of pastry, set to 180°С (360°F). |
2 Done | Pour the measured peanut butter into the mixer's bowl. If using a hand mixer, grab a large bowl to fit all the dough later. |
3 Done | Dice the butter into the mixer's bowl, this way the mixture will cream faster. |
4 Done | Combine the butters with sugar. |
5 Done | The resulting mix should become creamy and smooth before adding the rest of components. |
6 Done | Break the eggs and whisk them, add the extract and stir a bit more. |
7 Done | Combine the butter mixture with the eggs. |
8 Done | Stir the salt and baking soda into the flour. |
9 Done | Gradually add the dry components to the mixer's bowl. |
10 Done | Your dough doesn't have to form a firm ball, however, it shouldn't soak in the grease as well. If that's the case, add some more flour. |
11 Done | Let your dough cool down for an hour to make your kneading and shaping work easier. |
12 Done | Cover the baking sheet with parchment and roll your dough into the balls and flatten them slightly with a palm. This amount of dough is enough for two average baking sheets. |
13 Done | Press each cookie with a fork to get a cute pattern. Bake them for 20 minutes. But they shouldn't get brown, so check the exact time for your oven. |
14 Done | Let the baked cookies stand a few minutes in the baking sheet before transferring to the wire rack. |
15 Done | Your peanut butter cookies are ready to serve. What about a cup of black coffee? |
