Introduction
Peanut Butter Cookie recipe is a well known favorite, and for a good reason, the peanut butter flavour is rich, nutty and has a soft and chewy texture. The recipe produces simple, delicious peanut butter cookie dough that’s easy to make, but can also be chilled and baked later for additional texture!.
Ingredients
1 cup creamy peanut butter
1 cup (1 stick) Unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Instructions
Step 1: Peanut Butter, Butter and Sugars should be creamed together.
Beat peanut butter, butter, granulated sugar and brown sugar with an electric mixer in a large mixing bowl until light and creamy—about 2 to 3 minutes. Otherwise you’re left with gritty cookie edges and an unpleasant graininess.
Step 2: Add the Egg and Vanilla
Whisk the butter mixture, add the egg and apple cider vanilla, mixing until thoroughly blended. The vanilla heightens the flavor of the cookies; the egg gives structure.
Step 3: Combine Dry Ingredients
Melt the butter, then in a separate bowl whisk together the flour, baking powder, baking soda, salt. Distributing the leavening agents evenly is what this helps do, ensuring the cookies rise properly,
Step 4: Mix Wet and Dry Ingredients
Mix the wet mixture in a low speed, add the dry ingredients just combined gradually. Don’t overmix the cookies otherwise the cookies will be tough.
Step 5: Chill the Dough (Optional)
If you want thicker, chewier cookies, allow the dough to chill in the fridge for at least 30 minutes, then cover it and return it to the freezer. If you are making traditional fork marked peanut butter cookies, it’s also better to chill the dough first, because it’s easier to handle.
Step 6: Shape and Bake (If Desired)
To bake you are ready, so start preheating your oven to 350°F (175°C). Roll the dough into balls with a tablespoon, place on a lined baking sheet and leave 2 inches between each ball. Using a fork gently press down on each ball of dough to create a crisscross pattern.
Baking time: 8 – 10 minutes, until the edges are set, and the centers are a little soft. Allow the cookies to cool completely on the baking sheet for 5 minutes before removing from oven and then cooling fully on a wire rack.
Baking Tips
For softer cookies: Bake them a little bit underbake, because they’re still going to set on the baking sheet.
For added flavor: For texture use crunchy peanut butter or sprinkle a pinch of sea salt on top of each cookie before baking.
Variations and Customizations
Chocolate Chip Peanut Butter Cookies:
A chocolate peanut butter combo can be added by adding 1/2 cup of chocolate chips.
Peanut Butter Oatmeal Cookies:
Add 1 tbsp oatmeal and substitute 1/2 cup of flour with rolled oats to give your chickpea flour baked goods a bit of a heartier texture.
Gluten-Free Version:
Make these cookies gluten free by using a 1:1 gluten free flour blend.
Storing and Freezing Dough
To refrigerate:
Place the dough in in plastic wrap and store in the fridge for 3 days or more.
To freeze:
Freeze scoop dough balls onto a baking sheet, until solid, then transfer to an airtight container. It can be frozen up to 3 months. You can bake them straight from the freezer, increasing the baking time by 1 to 2 minutes.
Conclusion
This peanut butter cookie dough recipe is just plain easy to make, and makes wonderfully classic, chewy peanut butter cookies. Whether you bake them right away or let the dough chill to get a little more texture, these cookies are something any peanut butter lovers dream of cookies satisfying their cravings!
IF YOU WANT , YOU CAN VISIT MY Recipe
