There really is nothing quite like a good, I mean a good, peanut butter cookie. I've noticed, there are so many varieties of peanut butter cookies out there; the list keeps growing on the diversity out here in food-bloggerland. There are raw, flourless, all natural, no bake, no peanut-peanut butter cookies, I mean I could go on and on here. My latest batch of peanut butter cookies comes inspired from the idea of making a flourless peanut butter cookie as Joy the Baker did. But I used flour, just not that much; I needed a little bit in my pb cookie to make it just a bit heartier, denser, chewier--you with me?
Thank you also to Alexis Stewart (yes that one) who saw my cookies and made them her own way. I was honored beyond belief. Thank you. (the link is up top under the Press Links).
(sort of adapted by The Gourmet Cookbook & Joy the Baker)
1 cup smooth-type peanut butter* (no oily peanut butters!)
¾ cup dark brown sugar
¼ granulated sugar
1 teaspoon baking soda
2 TB flour
1 ts sea salt
Bittersweet chocolate chips, about ½ cup, optional
Sea salt for sprinkling, optional In a small bowl add the flour, baking soda and salt and mix, set aside.
In a mixer or by hand, combine peanut butter and sugars until well combined. Crack egg open in a small bowl and beat. Add egg to the cookie mixture; add in the flour mixture but by sprinkling it over the cookie dough, not just depositing it in one large dump. Mix till combined. Cover bowl and let it sit in fridge for about two hours or more (mine did fine overnight). When ready to bake, preheat oven to 350 degrees F. Roll into tablespoon sized balls and place on non-stick cookie sheets or greased cookie sheets. With a fork gently make a criss-cross pattern with a fork. Bake for 10 minutes, until lightly browned. As soon as they come out of the oven sprinkle with just a bit of sea salt—this adds a nice peanut depth; this is optional. (If you want to add in a chocolate topping like I did, don’t make a cross-cross pattern, but rather make a small well. Bake those half way (about 5 minutes) then add in about 4 chocolate chips and bake remaining 5 minutes or so. The chocolate part is optional, but luscious.) Cool on a baking sheet for a while. Should make about 23 – 25 cookies.
*please use a creamy, not oily peanut butter. I used whole foods 365 organic creamy peanut butter, it has the perfect texture for these cookies.