Salted Vanilla + Peanut Butter Cookies


 Prep Time : 15 Minutes | Cook Time : 15 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies! I was listening to the Sporkful podcast earlier this week. They were talking about a recipe for pancakes that belonged to Rosa Parks. It had peanut butter in it. Ever since I have been craving peanut butter. So I made you some cookies. These are light and melt-in-your-mouth cookies. The salt cuts the sweetness and balances the butteriness. I love all things crisp. These cookies have a shortbread texture. If you cook them a little less they will have fluffy centres. A little longer and they will be crisp all the way through. Always follow your own path. These come together so fast it’s practically witchcraft. And the dough is insanely good. There are no (good) reasons not to make them.

Heat the oven to 190C (475F). Line at least two cookie sheets with baking paper. Cream together the butter, peanut butter and sugars until very light and fluffy. A peanut butter cloud.

Add the egg yolk and vanilla. Use good real vanilla extract or the seeds from a vanilla bean. Beat until well combined. Add the flour and baking powder and mix to a uniform dough.

Scoop balls of dough onto the sheets. Using the Oxo Good Grips medium scoop (approx. 1 1/2 tablespoons) I got exactly 25 cookies. Leave a couple of inches between the cookies as they will spread.

Flatten each ball to about half an inch high. I used my fingers but you can use a fork or the bottom of a glass. The baked cookies won’t hold a nice pattern though so don’t overthink it. Sprinkle each with a little flaky sea salt. Press the salt down gently to make sure it sticks.

Bake for 12 to 14 minutes depending on your crispness preference. Shorter will give you softer middles – look for browning at the edges and then get them out. Let them colour more fully if you want fully crisp cookies. Remember to rotate your trays halfway through baking.

Leave the cookies on the sheet to firm up for a few minutes before transferring to a wire rack to cool. Eat dem cookies.

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Salted Vanilla + Peanut Butter Cookies


Prep Time : 15 mins | Cook Time : 15 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 25 cookies

Melting, buttery peanut butter cookies with a hint of vanilla topped with delicate flakes of sea salt.

Ingredients:

  • 12 tablespoons (165 grams) softened butter
  • 1/2 cup (130 grams) peanut butter (not natural)
  • 1/2 cup (120 grams) firmly packed brown sugar
  • 1/4 cup (50 grams) white sugar
  • 1 egg yolk
  • 2 teaspoons vanilla extract or the seeds of a vanilla bean
  • 1 + 2/3 cups (235 grams) all purpose flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons flaky sea salt

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Standing or hand-held electric mixer
  • Cookie sheets lined with baking paper

Directions:

Heat the oven to 190C (475F). Line at least two cookie sheets with baking paper. Cream together the butter, peanut butter and sugars until very light and fluffy. A peanut butter cloud.

Add the egg yolk and vanilla. Use good real vanilla extract or the seeds from a vanilla bean. Beat until well combined. Add the flour and baking powder and mix to a uniform dough.

Scoop balls of dough onto the sheets. Using the Oxo Good Grips medium scoop (approx. 1 1/2 tablespoons) I got exactly 25 cookies. Leave a couple of inches between the cookies as they will spread.

Flatten each ball to about half an inch high. I used my fingers but you can use a fork or the bottom of a glass. The baked cookies won’t hold a nice pattern though so don’t overthink it.

Sprinkle each with a little flaky sea salt. Press the salt down gently to make sure it sticks.

Bake for 12 to 14 minutes depending on your crispness preference. Shorter will give you softer middles – look for browning at the edges and then get them out. Let them colour more fully if you want fully crisp cookies. Remember to rotate your trays halfway through baking.

Leave the cookies on the sheet to firm up for a few minutes before transferring to a wire rack to cool. Eat dem cookies.

 – These cookies will keep well in an airtight container at room temperature for up to 3 days. They will soften over time – 

Adapted from Baking from My Home to Yours by Dorie Greenspan.

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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