Chewy Peanut Butter Cookies

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

1. 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.
2. 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.
3. Add the sugar and the pinch of salt into the bowl, and keep whisking until the mixture becomes like a paste again.
4. Crack the egg into the bowl. Whisk until the egg is fully incorporated.
5. 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.
6. Line a baking sheet with parchment paper, then preheat the oven to 350˚F.
7. 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.
8. Bake for 10 minutes, or until the tops of the cookies are lightly golden brown.
9. 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!