Peanut Butter Cookies

These cookies are so delightfully crisp and buttery, you'll want to make them again and again! Handed down from generation to generation, this cherished family recipe works equally well with our Organic Edison and Sequoia flour, producing cookies with a great, satisfying snap and a yummy bite. Perfect with a glass of cold milk on a hot summer day or a cup of hot cocoa in front of the winter fire.

Prep Time

15 minutes

Bake Time

7-8 minutes

Total Time

1 hour

Yield

3 dozen

Ingredients:

½ cup (100g) granulated sugar

½ cup (85g) dark brown sugar, packed, sifted

½ cup (130g) peanut butter, creamy or chunky* (see Baker’s Notes)

½ cup (113g) butter, at room temperature

1 (50g) large egg

1 teaspoon (4.2g) vanilla extract

1½ cups (214g) Edison flour or 1½ cups (226g) Sequoia flour

1 teaspoon (4.8g) baking soda

½ teaspoon (2.5g) sea salt

Finishing salt (optional)

Baker's Notes:

* Either creamy or crunchy peanut butter work for this recipe, so it’s really up to you to decide which you prefer. For a less sweet option, you can opt for the more natural brands that don’t have any added sugar.

** Scoops come in different sizes. You can easily look up the size of the scoop you own if it doesn’t have the number or size marked on the bottom. Most scoops will be measured by diameter and capacity. If you don’t have the exact size the recipe calls for, it is usually not a problem. Just adjust your baking time up or down 1-2 minutes, depending on whether your scoop is larger or smaller.

*** A Silpat is a silicone baking sheet. They are washable and reusable, which makes them eco-friendly and easier to use. Just note that you may need to add an extra minute to your baking time as it is thicker than parchment and doesn’t have as close of a contact with your metal baking tray.

Instructions:

  1. In a bowl of an electric stand mixer fitted with a paddle attachment, combine the two types of sugar, peanut butter and butter. Cream together until just combined.
  2. Scrape down the sides of the bowl and add the egg and vanilla extract. Cream until light.
  3. In a small bowl, combine and whisk to blend together the flour, baking soda and salt.
  4. Add the flour mixture to the mixer bowl and paddle until just combined.
  5.  Scoop the dough using a standard scoop (#40) or by hand into 20g balls and place them onto the prepared baking sheet** (see Baker’s Notes).
  6. Cover the dough with a plastic wrap or clean tea towel and chill in the refrigerator for about an hour or overnight. This allows the butter to harden again to prevent spreading while baking. The dough also cools faster if it is pre-scooped.
  7. While the dough is chilling, preheat the oven to 425°F with a baking rack placed in the middle of the oven.
  8. Prepare 3 sheet trays lined with parchment or a silpat *** (see Baker’s Notes).
  9. Once the dough has chilled, roll each bit into a neat ball and flatten slightly on the tray. Press down over the top with a lightly floured fork to make the signature criss-cross pattern. Sprinkle with salt, if desired.
  10. Repeat with the remaining dough being sure to leave at least 1½ -2 inches between the cookies as they will spread in baking.
  11. Bake in the oven for 5 minutes, turn 180 degrees and bake for another 2-3 minutes. They should be golden brown around the edges and on top.
  12. Once finished baking, remove the cookies from the oven and let cool on the tray for 1-2 minutes. 
  13. Transfer to a wire cooling rack and allow to cool.
  14. Continue to bake off the remaining cookies or store the dough for later if you don’t want to bake them all at once.

Baker's Notes:

* Either creamy or crunchy peanut butter work for this recipe, so it’s really up to you to decide which you prefer. For a less sweet option, you can opt for the more natural brands that don’t have any added sugar.

** Scoops come in different sizes. You can easily look up the size of the scoop you own if it doesn’t have the number or size marked on the bottom. Most scoops will be measured by diameter and capacity. If you don’t have the exact size the recipe calls for, it is usually not a problem. Just adjust your baking time up or down 1-2 minutes, depending on whether your scoop is larger or smaller.

*** A Silpat is a silicone baking sheet. They are washable and reusable, which makes them eco-friendly and easier to use. Just note that you may need to add an extra minute to your baking time as it is thicker than parchment and doesn’t have as close of a contact with your metal baking tray.


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