When I was a kid, I used to eat peanut butter for snack. Not as a spread for a sandwich, just the peanut butter, nothing but peanut butter. Have you tried it? I love reminiscing those days when I enjoyed snacking on spoonful of smooth and creamy peanut butter. Well, those days were gone. I don’t know what happened, but I think had out grown it.
Several times I skipped and said No, No, No to peanut butter cookie. One day, when I was checking recipes online, I found this peanut butter cookie recipe. I was immediately convinced that I wanted to make it.
The reason being, it’s very simple. Who doesn’t like simple recipe that you can whipped up in few minutes? Secondly, the cookie looks so good! I have to say, this stands out from other peanut butter recipe that I found, and maybe the best ever peanut butter cookie recipe.
This cookie is thick , soft and moist. I made this few times, and I had done few variations for this cookie. I had used plain smooth peanut butter, as well as the chunky one and they both worked well. The original version of this recipe is the one rolled into white sugar. The sugar made the outer shell of the cookie crunchy and protected the inside to stay soft and moist. The cracks on the surface of the cookie made this cookie even more beautiful. I wanted to try having it plain. I made half of the batch without sugar coating. As you can see, there are no cracks on the surface, it stays smooth but it is still crunchy.
I also added a small piece of Ghirardelli chocolate in the center. This made all the difference. The dark chocolate worked well with peanut butter, and it made the cookie even softer and moist from the inside.
I also made this cookie with chocolate chips mixed in the batter. There are some photos here where you could see some chocolates peaking through the batter. Then I added a piece of chocolate on top of the cookie to make it more elegant and sinfully delicious.
Other times, I made a chocolate and marble version of this. It’s nice how the cocoa powder provided the chocolate flavour but still retaining the peanut butter taste. I like that this recipe did not use too much peanut butter. I can still taste the peanut butter, but I doesn’t feel like I am eating a peanut butter from the container. This cookie reminded me of the days when I love snacking on peanut butter. Maybe I haven’t really outgrown it, my preference on how to eat it just changed. Now I enjoy eating it as a cookie. Hopefully, this recipe will also change the way you look at peanut butter cookies. There is only one way to find out, try it! Let’s get started!
- 1/4 cup creamy peanut butter (smooth or chunky)
- 2 tbsp unsalted butter (room temperature)
- 1/2 cup brown sugar
- 1 egg (room temperature)
- 1/2 tsp pure vanilla extract
- 3/4 cup all-purpose flour, sifted or aerated (sift first then measure)
- 1/2 tsp baking powder
- 2 tbsp granulated sugar for coating – optional
- Peanut Butter Lava Cookie:
- After step no 6 below, divide the cookie ball into 2.
- Add a small piece of your favourite chocolate in the center of the cookie and then roll them again between your palm to create a ball.
- Chocolate Peanut Butter:
- After step no 6 below, add small pieces of chocolate chips or chunks in the cookie dough batter.
- Then add chocolate chunks on top of the cookie once it came out from the oven.
- Marble Peanut Butter Cookie :
- After step no 6 below, divide the cookie batter into 2.
- Add 1 tbsp of SIFTED cocoa powder to half of the batter and mix well until fully combined.You will end up having a chocolate batter.Leave the other half of the batter plain.
- When you form the dough into balls, make half of the ball plain, and half of the with chocolate. You can also bake it as is as Chocolate Peanut Butter flavour.See photo after step no 12 below.
- Preheat oven to 350F.
- Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth.
- Add brown sugar; beat until combined.
- Add an egg and vanilla, and continue beating until creamy.
- In a separate bowl, whisk together flour, baking powder.
- Gradually add dry ingredients from step 2 to wet ingredients in step 1, beating on low-speed.
- If the cookie dough is too wet to form into balls, put in the fridge for 30 minutes – 1 hr or until it is hard enough to allow you to shape it.
- Prepare baking sheet by lining it with parchment paper or lightly greased aluminum foil.
- Place granulated sugar on a plate.
- Roll cookie dough into balls (30 grams each around 2 tbsp) rolling each ball between your hands. Roll balls in sugar to coat them completely.
- Place cookie balls 2 inches apart on a prepared baking sheet.
- Bake until cookies begin to puff up slightly, about 11 minutes, until cookies just brown around the edges and crackle on top.
- Remove from oven and let the cookies cool at least 5 minutes on baking sheet before transferring cookies to rack to cool completely.
Good To Know:
- This cookie can be made ahead of time. Prepare the cookie dough, shape it into balls and leave it in the fridge. When you are ready to bake, take it out and leave it in room temperature while you pre-heat the oven. Coat with sugar then bake.
- The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough!
- I always advice my friends to do a test bake before doing the bulk one. Every oven is different, it is best to know how long you need to bake the cookie.Start with the suggested time and adjust by 1 min (less/more) at a time. This will also give you an idea how much the cookie will spread.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥
Adapted from : Martha Stewart