So...as promised! Here is the Peanut Butter Cookie recipe. This is one AWESOME cookie! And do you know WHY?...it uses "pretty much" a WHOLE JAR of PEANUT BUTTER! Yes, that's right! That's a lot of peanut butter! But hey, it is called peanut butter cookies, right?
I always come back to this recipe as I really like the texture and flavour of this cookie. It is really light, similar to a shortbread kind of texture and the flavour, YUM! it is just like eating peanut butter on its own, but in a COOKIE!
Okay, without wasting anymore of your precious time....I present to you my all time favourite Peanut Butter Cookies recipe....adapted from Joanne Chang from Flour Bakery!
p/s: this recipe requires at least 3-4 hours stand time or if you can wait, best results would be OVERNIGHT! :)
(makes about 50 cookies)
All you need are:
1 cup (228g) of unsalted butter, room temperature
1 cup (200g) granulated sugar
1 cup (220g) packed light brown sugar
1 tsp vanilla extract
1 1/4 cups (454g) chunky peanut butter
2 2/3 cups (375g) plain flour
1 tsp baking soda
1 tsp salt
All you need to do:
1 - Cream butter and both sugars until light and fluffy on a stand mixer. (It would be good to scrap down a few times to make sure that everything is mixed properly, repeat this throughout the whole process)
2 - Beat in the eggs (I did mine one at a time) and add in the vanilla extract too.
3 - Beat in the peanut butter until well combined.
4 - Combine the flour, baking soda and salt in a bowl. Slowly add flour mixture into the batter, scraping down as you go.
5 - Rest the dough in the fridge overnight covered for best results (or at least for 3-4 hours).
6 - Next day, pre-heat oven to 160 degrees C. Scoop about 1 truffle size ball of dough (I used a small ice cream scoop) and place on baking tray. The recipe says to flatten the dough a little, I did not do this and it still turned out fine.
7 - Bake for 16 minutes or until it is slightly golden on the sides but still soft in the middle. Let it cool on cooling rack. Keep in air-tight container.
*this recipe makes a fair bit of cookies, so I kept the remaining unbaked scooped cookies in the freezer until future cravings. There is no need to thaw the cookies or add extra baking time.
Happy Peanut Buttering!! :)