Perfect Peanut Butter Cookies
Instead of going to Panera Bread or the grocery store for a peanut butter cookie try making my Perfect Peanut Butter Cookies instead. You can whip them up in less than 20 minutes with simple ingredients from your pantry. They are soft center cookies that are chewy, crunchy and perfectly sweet and salty. Don't skip out on the chopped peanuts and natural peanut butter with flaked sea salt. With this recipe it's possible to have bakery cookies at home.
Servings: 9 cookies
Equipment
- 1-3 Baking Sheet
Ingredients
Cookie Dough:
- ½ cup softened butter unsalted
- ½ cup natural, organic creamy peanut butter
- ¾ cup organic light brown sugar
- ¼ cup organic cane sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla bean paste or extract
- 1 teaspoon organic raw honey
- ½ teaspoon Redmonds sea salt
- 1 teaspoon baking soda
- 1 tablespoon arrowroot powder
- 1 ¼ cups all purpose unbleached flour
Topping:
- ½ cup Dry Roasted Unsalted Peanuts chopped
- Flaked Sea Salt optional
Instructions
- Start by preheating the oven to 350 degrees Fahrenheit.
- Next line a baking tray with parchment paper and set aside.
- In a large mixing bowl add softened butter and creamy peanut butter and mix 1-2 minutes with a hand mixer until smooth.
- Now add in the brown sugar and organic cane sugar and mix another 1-2 minutes until light and fluffy.
- Pour in the egg and egg yolk, vanilla bean paste, and honey into the bowl and mix until completely combined.
- Grab a small mixing bowl and mix the dry ingredients (baking soda, salt, arrowroot powder, and flour) with a fork.
- Dump the dry ingredients into the wet ingredients and fold them into each other with a rubber spatula until a dough forms and the flour has disappeared.
- Roughly chop up the organic peanuts and add to a bowl. Grab a prepared baking sheet.
- With a large cookie scoop (about 2.8 oz), scoop a cookie dough ball and dip the top in the crushed peanuts before placing onto the cookie sheet (dough side down, peanut side up.) Continue until there is 5 unbaked cookies on a pan, evenly spaced.
- Bake the cookies at 350 degrees Fahrenheit for 12 min until the edges are lightly browned and the centers are slightly underdone.
- Immediately sprinkle the tops of the baked cookies with flaked sea salt if desired and allow the cookies to cool on the pan to set.
- Continue baking until all the dough has been used.
- Serve the cookies right away after cooling.
- Store any leftover in an airtight container (on the counter, away from the sun), for up to 3 days or place in a freezer friendly zip lock bag (making sure to remove as much air as possible from the bag) in the freezer for up to 3 months. To reheat either warm in the microwave for 10 seconds or place on the counter for a few hours to come back to room temp.
Tried this recipe?Let us know how it was!