Peanut Butter Cookies

Tasty Bakery’s Beverly Tominello offers up her recipe for classic, crowd-pleasing Peanut Butter Cookies. You may well have a favorite recipe, maybe even a family one, but hers is worth trying for its perfect crumbliness and sumptuous peanut flavor. The best part is that it doesn’t take long at all to make these cookies. Need a last minute dessert for a party? You probably already have most of the ingredients in your kitchen. Simply reserve some time for prep, 10-12 minutes for a baking, and a moment for cooling then you’re ready to head out with delicious cookies in hand.

Can You Use Crunchy Peanut Butter in Cookies?

Yes, you can absolutely use crunchy peanut butter in a peanut butter cookie recipe! In fact, it can add a delightful texture and nutty flavor to your cookies that you would not normally receive in creamy peanut butter. The crunchy peanut butter pieces will provide a satisfying contrast to the smooth cookie dough. However, keep in mind that using crunchy peanut butter might slightly alter the texture of the cookies, making them a bit more crumbly. But that also makes them perfect for crumbling over a bowl of ice cream or using as a topping on cakes and other desserts.

Peanut Butter Cookies

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• Author: Beverly Tominello

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Description

A perfectly crispy Peanut Butter Cookie recipe.

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Ingredients

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• 156 g all-purpose flour
• 5 g baking soda
• 6 g salt
• 125 g creamy peanut butter
• 114 g unsalted butter, softened
• 150 g packed brown sugar
• 50 g granulated sugar
• 1 large egg
• 4 g vanilla extract
• Granulated sugar for sprinkling

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Instructions

1. Preheat oven to 350 degrees. Prepare two baking trays with parchment paper.
2. Combine the flour, baking soda, and salt in a medium bowl and set aside.
3. In another bowl, beat the peanut butter, butter, and both sugars. Once light and fluffy, add in the egg and vanilla.
4. On low speed, slowly add in the flour mixture and mix until dough forms. Do not overmix.
5. Use a large cookie scoop (or roughly 1 heaping tablespoon) and place rounded balls of dough onto a cookie sheet, leaving about 1 inch in between each ball for spreading. Sprinkle the top of each ball of dough with a small amount of sugar.
6. Bake for 10-12 minutes. Once removed from the oven, let cool on the cookie sheet for 5 minutes. Then transfer to a wire rack to cool completely.
7. Once completely cooled, store in an airtight container for 3-5 days.

Recipe by Beverly Tominello
Styling by Anna Franklin
Photography by Dave Bryce

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