Crispy & Nutty Homemade Peanut Sablé Cookies
The Best Kid’s Snack! How to Make Flavorful Homemade Peanut Sablé Cookies
Introducing a recipe for peanut sablé cookies that are crispy on the outside and delightfully nutty on the inside. Their appetizing cracked appearance and rich peanut flavor are truly captivating. They aren’t overly sweet, making them a perfect dessert to enjoy with coffee or milk. This is a delicious, homemade snack that everyone, young and old, will love. Make these nutritious homemade treats for your children!
Key Ingredients- 200g cake flour (or pastry flour)
- 100g peanut butter
- 100g unsalted butter, softened (leave at room temperature for at least 30 minutes)
- 60g brown sugar
- 60g granulated sugar
- 1 egg, lightly beaten
- 5g baking soda
- 1 pinch of salt
Cooking Instructions
Step 1
First, ensure your butter and peanut butter are at room temperature. Leave them out for at least 30 minutes until they are soft and spreadable. This makes creaming them together much easier later on.
Step 2
In a large, clean bowl, measure and add 100g of the softened peanut butter.
Step 3
Add the 100g of room-temperature butter to the bowl with the peanut butter. Using a hand mixer or a spatula, cream them together until the mixture is light, fluffy, and resembles a smooth paste. Creaming helps incorporate air, which contributes to a lighter cookie texture.
Step 4
Gradually add the 60g of brown sugar and 60g of granulated sugar to the creamed mixture. Mix well, scraping down the sides of the bowl as needed, until the sugars are evenly incorporated and the mixture lightens slightly in color. Continue mixing until the sugar granules are mostly dissolved.
Step 5
Slowly drizzle in the lightly beaten egg. Mix on low speed with your hand mixer or gently whisk with a spatula. Add the egg in two or three additions, mixing well after each, to prevent the dough from separating. This ensures a smooth, emulsified batter.
Step 6
Now, let’s prepare the dry ingredients. You’ll need 200g of cake flour, 5g of baking soda, and a pinch of salt.
Step 7
Sift the cake flour, baking soda, and salt directly over the peanut butter mixture in the bowl. Sifting ensures that the dry ingredients are evenly distributed, prevents lumps, and results in a lighter, more tender cookie.
Step 8
Using a spatula, gently fold the dry ingredients into the wet mixture. Mix just until no dry flour streaks remain. Be careful not to overmix, as this can develop the gluten and make your cookies tough. The dough should just come together into a cohesive mass.
Step 9
While you could cut the dough as is, it’s easier to shape and slice if it’s chilled. Place the dough onto a sheet of plastic wrap or parchment paper. Roll it up tightly like a jelly roll or Swiss roll, twisting the ends to seal. Freeze the log for 1 to 2 hours, or until firm enough to slice cleanly.
Step 10
Once the dough log is firm, unwrap it and slice it into cookies about 0.5 to 0.7 cm (approximately 1/4 inch) thick. For cleaner cuts, ensure the dough is well-frozen. If the knife isn’t cutting cleanly, try lightly greasing the blade or chilling the dough further.
Step 11
Preheat your oven to 175-180°C (350-355°F). Line a baking sheet with parchment paper and arrange the sliced cookie dough rounds, leaving some space between them. Bake for 10 to 15 minutes, or until the edges are lightly golden brown. Keep an eye on them, as oven temperatures can vary.
Step 12
Once baked, carefully transfer the warm peanut sablé cookies to a wire rack to cool completely. They will crisp up as they cool. Enjoy your delicious homemade peanut sablé cookies with a cup of coffee or milk!
