Peanut Butter Cookies

Dense, melt-in-the-mouth cookies with a bold roasted peanut flavor. The surface is slightly cracked while the center remains soft to the bite.

• Prep time: 15 min
• Cook time: 12 min
• Difficulty: Easy
• Calories: 1000
• Protein: 20 g
• Carbs: 96 g
• Fat: 58 g

Ingredients

• 250 g Peanut butter ( creamy )
• 115 g Minimum butter sweet ( softened )
• 100 g White sugar
• 100 g Brown sugar
• 1 piece Egg ( whole )
• 190 g Wheat flour
• 1 tsp Baking soda
• 1 tsp Vanilla extract
• 1 pinch Fleur de sel

Instructions

1. Creaming fats

   In a bowl, cream the softened butter, peanut butter, white sugar, and brown sugar. Mix vigorously until the mixture is smooth and slightly paler in color.

2. Adding liquids

   Add the whole egg and vanilla extract. Whisk to combine; the texture should become smooth and slightly sticky.

3. Mixing dry ingredients

   Stir in the wheat flour, baking soda, and fleur de sel. Mix just until the flour streaks disappear. Do not overwork the dough to keep it tender.

4. Shaping and marking

   Shape the dough into walnut-sized balls. Place them on a baking sheet. Flatten slightly with the back of a fork, twice in opposite directions, to create the traditional crosshatch pattern.

5. Baking

   Bake at 180°C. Remove the cookies when the edges are golden and firm, but the center is still very soft to the touch. They will firm up as they cool on the sheet.

Chef's tips

• Don't overbake: the cookie should come out of the oven soft, it firms up as it cools.
• The fork marks aren't just for style, they ensure even baking for this dense dough.

Storage

Store in an airtight container at room temperature for up to 5 days to keep them soft.