As a major cookie lover, I couldn't resist National Peanut Butter Cookie Day (June 12!!!). Truthfully, I've always struggled with peanut butter cookies. I love peanut butter, and clearly I love cookies, but peanut butter cookies usually disappoint me. Either the peanut butter flavor isn't strong enough, or, more often, the cookie texture is too dry and sandy. Peanut butter isn't dry and sandy, why are peanut butter cookies dry and sandy?
When I say these are perfect, it's not just my opinion; these cookies were a collaborative effort. Mutliple recipes and tweaks were attempted and sampled by my neighbors (as well as Chad and I, of course), until we were all convinced that these were the BEST peanut butter cookies we had ever had. Ever.
These cookies are very peanut butter-y with a cookie texture similar to the best chocolate chip cookies. Just a little crisp on the outside, with a moist chewy cookie within. The key to this is in the flour. First, don't use too much flour, because it will dry out the cookies! Second, use bread flour! Unlike many baked desserts, here we are aiming for a more chewy texture. To accomplish this you want to use a flour with a high gluten content, and mix the cookies for a little bit longer. The butter and the peanut butter will prevent most of the gluten formation, but the little bit you get makes a huge difference. You can substitute all purpose flour, but you will lose a bit of the chewyness of the cookie.
Peanut Butter Cookies
1/2 stick butter, softened
130 g or 1/2 cup peanut butter
230 g or 1 cup sugar 1 tsp molasses
1/2 tsp salt
1 tsp baking powder1 egg
150 g or 1 1/4 cups bread flour
- Preheat the oven to 350 degrees.
- Cream together the butter, peanut butter, sugar, molasses, salt, and baking powder. Beat until the mixture is light and fluffy.
- Scrape the bowl, then add the egg and beat until light and fluffy again. Scrape and beat one more time before adding the flour.
- Add the flour and mix until just combined. Scrape the bowl well, then mix for an additional minute.
- Place heaping tablespoonfuls of cookie dough on a prepared baking sheet spaced 2-3 inches apart.
- Bake for 10-12 minutes.
- Allow to cool on cookie sheet for at least 5 minutes before transferring to rack to cool completely.