I haven’t quite figured out the British attitude towards peanut butter. It seems to be a slightly new craze, but peanut butter cookies are almost non-existent in London. I’ve been to at least 10 different coffee shops and cafes here, and none have carried peanut butter cookies. Since peanut butter cookies are so delicious, I’m hoping this post inspires some peanut butter baking!
I always tell myself that it’s okay to eat a lot of these cookies because there’s so much protein in them. There’s actually almost enough peanut butter in this recipe to equal the daily recommend allowance of protein! And if you use a natural peanut butter, you won’t get any added sugars or hydrogenated oils.
A few days after I made these cookies and photographed them for this post, I remade them again. But that time around, I substituted half of the flour for oats to make them a bit more healthy. I was also in a hurry so I didn’t chill the dough before baking. I ended up with a thinner, chewy, oatty cookie that became the perfect component to an ice cream sandwich (so much for being healthy!). No pictures of it, but delicious memories and an idea to leave you with!
Peanut Butter Cookie Recipe
Based on a recipe by Gwyneth Paltrow. It’s sweet. It’s chewy. It’s salty.
makes 2 dozen
– 3/4 cup crunchy peanut butter, room temperature
– 1 egg, room temperature
– 8 tbs (113g) unsalted butter, softened but still chilled
– 1 cup light brown sugar
– 1 tsp. vanilla
– 1 1/4 cup flour (or subsituite 1/2 the flour with rolled oats)
– 1/2 tsp. baking soda
– 1/2 tsp. baking powder
– 1/2 tsp. salt
In a small bowl, mix together the dry ingredients and set aside. In a medium bowl, cream together the butter and brown sugar until the mixture is fluffy (about 5 minutes). Add in the egg, vanilla and peanut butter, and beat for another 3 minutes. Slowly mix in the dry mixture.
Chill the dough in the refrigerator for at least 30 minutes.
Preheat oven to 177C (350F). Lightly roll the dough into 1 inch balls, and place on a silicone lined cookie sheet. Lightly press and flatten each ball (use a fork to create a classic crisscross pattern). Bake for about 9-12 minutes, until the edges start turning brown. The cookies will look a bit under baked in the middle, but they will firm up as they cool. Cool on the baking sheet for about 5 minutes before transferring to a cooling rack. Cookies are best enjoyed room temperature.