Cookies are usually described as chewy or crunchy but what about creamy? This recipe makes a creamy, slightly crumbly, peanut buttery, requires-a-glass-of-milk, cookie.
If that wasn't enough to sell you on this cookie, hopefully its simplicity will: peanut butter, butter, sugar, flour, and an egg. And best of all? You can fill it with a peanut butter buttercream or drizzle them with a honey glaze and a sprinkle of salt.
And, yes, this recipe is written in grams...and I am not sorry about keeping it that way.
Peanut Butter Cookies
from Edd Kimber
300g smooth peanut butter
125g unsalted butter
225g light brown sugar
1 legg
175g all purpose flour
Make the cookies: Preheat the to 340°F. Place the peanut butter, butter and sugar into the bowl of a stand mixer, fitted with the paddle attachment and beat for about 3-5 minutes or until the mixture is smooth and evenly combined.
Add the egg and mix together until fully combined. Add the flour to the mixture and on low speed mix briefly until the flour has been combined and a dough has just been formed being careful to not over-mix the dough.
Using a size 50 scoop, scoop the dough onto a parchment or silpat lined baking sheet.
Use a fork dipped in flour, to press and cross into each cookie before baking the cookies. Bake for 13 minutes or until lightly browned around the edges.
