Peanut Butter Cookies
Ingredients
- 250 gPeanut butter (creamy)
- 115 gUnsalted butter (softened)
- 100 gWhite sugar
- 100 gBrown sugar
- 1 pcEgg (whole)
- 190 gWheat flour
- 1 tspBaking soda
- 1 tspVanilla extract
- 1 pinchFleur de sel
Method
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.
- 1
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
Add the whole egg and vanilla extract. Whisk to combine; the texture should become smooth and slightly sticky.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight container at room temperature for up to 5 days to keep them soft.
