Chewy and Nutty Peanut Butter Cookies
Using Up That Near-Expiration Peanut Butter: Deliciously Chewy Peanut Butter Cookies!
Do you have peanut butter nearing its expiration date and are wondering what to do with it? Try making these wonderfully chewy peanut butter cookies, bursting with rich peanut flavor! They’re perfect for those moments when you crave a sweet treat, especially when enjoyed with a glass of milk. This recipe is surprisingly easy, allowing anyone to follow along and create delightful cookies. The finished cookies boast a rich nutty aroma and a moist texture that’s truly irresistible. Enjoy these delicious homemade peanut butter cookies!
Ingredients for Approximately 12 Cookies
- 125g softened peanut butter (room temperature)
- 125g unsalted butter, softened (room temperature)
- 60g unrefined sugar
- 45g granulated white sugar
- 1 egg, room temperature
- 7g milk (approx. 1.5 tsp), room temperature
- 185g cake flour, sifted
- 4g baking powder (approx. 1 tsp), sifted
- 3g baking soda (approx. 3/4 tsp), sifted
- 1g salt (approx. 1/4 tsp)
Cooking Instructions
Step 1
In a mixing bowl, cream the softened unsalted butter until smooth using a whisk or electric mixer. Add the unrefined sugar and granulated white sugar, and mix well until the sugars are dissolved into the butter. Continue mixing until the butter mixture becomes a light, pale ivory color.
Step 2
Add the room-temperature egg to the butter mixture. Whisk thoroughly until well combined and no longer separated. Then, add the room-temperature milk and whisk again until the mixture is smooth and homogenous.
Step 3
Add the peanut butter (at room temperature) to the butter-sugar-egg mixture. Use a spatula to gently mix everything together until just combined. The type of peanut butter you use can affect the final texture. I used crunchy peanut butter, which added a delightful texture with the peanut pieces. If you prefer a smoother cookie, feel free to use regular, non-crunchy peanut butter.
Step 4
In a separate bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Add this dry ingredient mixture to the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet until they are just incorporated. Avoid overmixing.
Step 5
Be careful not to overmix the dough once the dry ingredients are added. Overmixing can lead to tough, crumbly cookies. Mix just until you no longer see any streaks of flour. The goal is to combine everything lightly until a cohesive dough forms. This is key to achieving a tender cookie.
Step 6
Wrap the cookie dough tightly in plastic wrap or place it in a sealed container and refrigerate for at least 30 minutes. Chilling the dough makes it much easier to shape. If you plan to bake them soon, you can refrigerate the dough in the bowl before shaping. Chilling prevents the cookies from spreading too much while baking.
Step 7
Divide the chilled dough into portions of about 50g each and gently roll them into balls, then flatten them slightly. Use the back of a fork to press a crisscross pattern onto the top of each cookie. This classic pattern not only looks appealing but also helps prevent the cookies from spreading excessively during baking.
Step 8
Bake the cookies in a preheated oven at 180°C (350°F) for about 8 minutes, or until the edges are lightly golden brown. Baking time may vary depending on your oven. Once baked, let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. They are delicate when hot, so allow them to set before moving them.
