Recipe: peanut butter sandies!
Nov. 22nd, 2021 07:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
blueraccoon in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThese are my favorite cookies in the world, I think, I've made them so many times I memorized the recipe. I share with you here because the original recipe is paywalled and this recipe should be more available.
These cookies will need either a lot of arm strength or a mixer of some kind. Stand mixer is good, hand mixer is also fine. You will need at least two cookie sheets for baking the cookies, and a small cookie scoop (or teaspoon but I recommend the scoop).
If you use a stand mixer there's not much effort needed in making the dough, I don't use a hand mixer so don't know how much effort that would take. This recipe makes a lot of small cookies, though, so you will be scooping for a while. It's the worst part, for me.
250g all-purpose flour (plain flour if you're in the UK)
6g kosher salt (Diamond Crystal; adjust if you're using other brands)
227g cultured butter*
2 large eggs
150g white sugar
170g brown sugar*
510g unsweetened peanut butter. All you want in it are peanuts and salt. This is slightly more than one 16oz jar in the US, which is kind of annoying.
2T flaky sea salt
2T sparkling sugar
Directions:
0. Preheat oven to 350F (175C) and line two baking sheets with parchment or silicone baking mats.
1. Whisk flour and salt together in bowl, set aside.
2. Cream butter and sugars until smooth and fluffy, 3-5 minutes if you're using a stand mixer on medium-high speed.
2b. Scrape down sides and bottom of bowl when done mixing, then mix for ten more seconds.
3. Add eggs and peanut butter, and mix until combined.
3b. Scrape down sides and bottom of bowl when done mixing, then mix for ten more seconds.
4. Add flour and salt, and stir in on low just until no more white can be seen. This doesn't take long but I recommend either giving the dough a few swipes with a spatula to incorporate the flour first or add it in batches, to avoid a flour cloud.
5. Scoop dough onto prepared cookie sheets. With the cookie scoop I linked above, a #100, I can fit 42 cookies per sheet. These won't spread much or change shape in the oven, so you can put them relatively close together. If you don't have a cookie scoop, use a teaspoon and make small cookies.
6. Mix flaky sea salt and sparkling sugar in small bowl. Sprinkle over cookies generously. Note: You can use whatever proportions of salt and sugar you personally like best. The original recipe calls for 2 parts sugar to 1 part salt but I use equal parts because I think they're better that way. I usually need about 2t of each per cookie sheet.
7. Bake in preheated oven for 12-15 min, until just starting to brown. In my oven they take 12 min flat and if I bake them longer they get a little dry.
8. Let cool on cookie sheet for a few minutes, then move to wire cooling racks. Let cool fully, then store in airtight container with parchment between layers. They won't last long. They are, however, better cool, so these are not the "warm out of the oven" cookie kind.
* Notes on ingredients: The original recipe calls for cultured butter (in the US this is also known as European-style butter, I use Kerrygold). You can use either cultured butter or sweet cream butter and the cookies will still be fine. However the cultured butter does make a subtle but noticeable difference, enough that I buy Kerrygold in bulk for these cookies.
For brown sugar, the recipe calls for light brown. I default to dark brown sugar in everything because I like the deeper flavor but tbh I don't really notice much difference whichever I use in these.
I have made these with creamy and with crunchy peanut butter and they come out great either way but you get some texture with the crunchy peanut butter if that's your thing. I have also added mini chocolate chips and those work but my recommendation would be to use really good quality mini chips because cheaper ones basically just give you texture without chocolate flavor. (Nestle did not work well. Callebaut did.)
Enjoy them as much as I do, maybe?
These cookies will need either a lot of arm strength or a mixer of some kind. Stand mixer is good, hand mixer is also fine. You will need at least two cookie sheets for baking the cookies, and a small cookie scoop (or teaspoon but I recommend the scoop).
If you use a stand mixer there's not much effort needed in making the dough, I don't use a hand mixer so don't know how much effort that would take. This recipe makes a lot of small cookies, though, so you will be scooping for a while. It's the worst part, for me.
250g all-purpose flour (plain flour if you're in the UK)
6g kosher salt (Diamond Crystal; adjust if you're using other brands)
227g cultured butter*
2 large eggs
150g white sugar
170g brown sugar*
510g unsweetened peanut butter. All you want in it are peanuts and salt. This is slightly more than one 16oz jar in the US, which is kind of annoying.
2T flaky sea salt
2T sparkling sugar
Directions:
0. Preheat oven to 350F (175C) and line two baking sheets with parchment or silicone baking mats.
1. Whisk flour and salt together in bowl, set aside.
2. Cream butter and sugars until smooth and fluffy, 3-5 minutes if you're using a stand mixer on medium-high speed.
2b. Scrape down sides and bottom of bowl when done mixing, then mix for ten more seconds.
3. Add eggs and peanut butter, and mix until combined.
3b. Scrape down sides and bottom of bowl when done mixing, then mix for ten more seconds.
4. Add flour and salt, and stir in on low just until no more white can be seen. This doesn't take long but I recommend either giving the dough a few swipes with a spatula to incorporate the flour first or add it in batches, to avoid a flour cloud.
5. Scoop dough onto prepared cookie sheets. With the cookie scoop I linked above, a #100, I can fit 42 cookies per sheet. These won't spread much or change shape in the oven, so you can put them relatively close together. If you don't have a cookie scoop, use a teaspoon and make small cookies.
6. Mix flaky sea salt and sparkling sugar in small bowl. Sprinkle over cookies generously. Note: You can use whatever proportions of salt and sugar you personally like best. The original recipe calls for 2 parts sugar to 1 part salt but I use equal parts because I think they're better that way. I usually need about 2t of each per cookie sheet.
7. Bake in preheated oven for 12-15 min, until just starting to brown. In my oven they take 12 min flat and if I bake them longer they get a little dry.
8. Let cool on cookie sheet for a few minutes, then move to wire cooling racks. Let cool fully, then store in airtight container with parchment between layers. They won't last long. They are, however, better cool, so these are not the "warm out of the oven" cookie kind.
* Notes on ingredients: The original recipe calls for cultured butter (in the US this is also known as European-style butter, I use Kerrygold). You can use either cultured butter or sweet cream butter and the cookies will still be fine. However the cultured butter does make a subtle but noticeable difference, enough that I buy Kerrygold in bulk for these cookies.
For brown sugar, the recipe calls for light brown. I default to dark brown sugar in everything because I like the deeper flavor but tbh I don't really notice much difference whichever I use in these.
I have made these with creamy and with crunchy peanut butter and they come out great either way but you get some texture with the crunchy peanut butter if that's your thing. I have also added mini chocolate chips and those work but my recommendation would be to use really good quality mini chips because cheaper ones basically just give you texture without chocolate flavor. (Nestle did not work well. Callebaut did.)
Enjoy them as much as I do, maybe?
no subject
on 2021-11-24 01:45 am (UTC)This sounds so good!! And conveniently uses ingredients I usually have on hand. Definitely going to give it a try when I next get the chance... thank you for sharing! (And I'd actually been looking for a good peanut butter cookie recipe!)
no subject
on 2021-11-25 06:31 pm (UTC)no subject
on 2022-03-19 03:14 am (UTC)Just made it-- tastes great, and super easy too :D Thanks again for sharing!!
no subject
on 2021-11-25 06:22 pm (UTC)This reminds me again that I need to get a kitchen scale, haha.
no subject
on 2021-11-25 06:28 pm (UTC)2c flour
3/4c white sugar
3/4c brown sugar
1c butter
2c peanut butter
1t kosher salt
but I always bake with metric these days.
no subject
on 2021-11-28 04:55 am (UTC)