25 July 2015

Recipe: Tender Natural-Style Peanut Butter Cookies

Note: I'm not much of a chef or baker, but there are a few quick, simple recipes I like to make for sweet treats. Please keep in mind that these recipes reflect only my own experience, and that if you choose to follow them you do so at your own risk!


I love peanut butter, but I hardly ever make peanut butter cookies because I never seem to have enough peanut butter on hand! Recently, however, I found myself in the mood to bake with a full jar of peanut butter in the fridge, so I did a little experimenting. I was really pleased with how this recipe turned out, as the natural-style peanut butter and einkorn flour I used gave the cookies a wonderfully tender texture.

Ingredients

- 1/2 cup natural-style creamy peanut butter (the kind you need to stir)
- 4 tablespoons butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup einkorn flour*

* Einkorn flour is made from an ancient variety of wheat and is naturally moister than all-purpose flour. If you substitute all-purpose flour, you may need to add 1-2 extra tablespoons of melted butter.

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line two large baking sheets with baking parchment paper and set aside.

2. In a large mixing bowl, stir together the melted butter and the peanut butter. Add the egg and vanilla and mix thoroughly, then stir in the sugar.

3. Add the baking powder, baking soda, and salt to the bowl. Add a quarter cup of the flour and mix. Keep adding the flour and mixing, a quarter cup at a time, and begin using your hands to incorporate it once the dough becomes too stiff to stir.

4. Fill a small bowl with a few tablespoons of granulated sugar. Form the dough into balls about an inch and a half in diameter, roll them in the sugar, and place on the parchment-lined baking sheets. Use a fork to flatten the dough balls, pressing twice to create a grid pattern--the dough will be on the crumbly side, so use gentle pressure.
5. Bake the cookies until golden brown around the edges, about 15 minutes. Carefully use a spatula to transfer the cookies to wire cooling racks to cool.

Makes 32 cookies

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