A few months ago, I had an intense craving for peanut butter while I was looking for good Christmas cookie recipes. After a bit of Googling, I came up with an amazing recipe for peanut butter cookies. These cookies are super fast and easy to make, don’t require a lot of ingredients, and taste delicious! The texture is soft and chewy, and the taste is fragrant with peanut butter flavour without being too sweet. If you’re looking for a delectable dessert, be sure to try this recipe out!
Ingredients
- 1 cup (200 grams) granulated white sugar
- 1 cup (200 grams) smooth peanut butter
- 1/4 cup (50 mL) milk
- medium or large egg
- 1 1/2 cup (300 grams) all-purpose flour
- 1 tsp baking powder
- pinch of salt
Instructions
- Measure out and prepare all the ingredients. I use a kitchen scale to measure the sugar, peanut butter, and flour because I find them harder to measure by volume. Then, I measure the milk with a graduated glass measuring cup. Finally, because I only need a bit of baking powder, I use a 1 tsp measuring spoon to measure that.
- Carefully mix the peanut butter and milk together in a mixing bowl using a manual whisk until a smooth, paste-like mixture forms. The original recipe says to use an electric whisk, but I find that flings the mixture everywhere so I prefer a manual whisk.
- Add the sugar and the pinch of salt into the bowl, and keep whisking until the mixture becomes like a paste again.
- Crack the egg into the bowl. Whisk until the egg is fully incorporated.
- Incorporate the flour and baking powder into the mixture with the whisk. If you’re having trouble with the whisk, switch to a rubber or silicone spatula.
- Line a baking sheet with parchment paper, then preheat the oven to 350˚F.
- Use your hands, an ice-cream scoop or a spoon to form balls of dough with 2-3 tablespoons of dough per ball. Place the dough balls 5 centimetres apart from each other on the parchment-lined baking sheet. Score the cookies with a fork if desired.
- Bake for 10 minutes, or until the tops of the cookies are lightly golden brown.
- Rest the cookies on a cooling rack for approximately 5 minutes. You can enjoy them plain, or use them to make a cookie ice cream sandwich if you want to make them extra fancy.
Sources
The original recipe (without my modifications)
Featured image: my own picture from my first time making these cookies!