- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 485 kcal
Quick summary
“These peanut cookies combine whole paste with a buttery dough that gets golden edges and a soft center. They are very practical to shape with a spoon and bake in just 10 minutes in a medium oven.”
What you need to know
- The combination of brown and granulated sugar ensures the balance between internal moisture and exterior crunch.
- The peanut butter must be well emulsified with the softened butter so it does not release oil.
- The oven time is short and the golden edges indicate the exact point to remove without drying out the dough.
Ingredients
Main
- 1 cup of softened butter
- 1 cup of brown sugar
- 1 cup granulated sugar
- 1 cup of peanut butter
- 2 eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 pinch of salt
Instructions
Principal
- In a bowl, beat the softened butter with the brown sugar and granulated sugar until you get a homogeneous cream.
- Add the peanut butter and mix well.
- Incorporate the eggs and continue beating until well mixed.
- In another container, mix the flour, baking powder, and salt.
- Gradually, add the dry mixture to the liquid mixture, stirring with a spatula until a uniform batter is obtained.
- With the help of a spoon, place small portions of the dough on the baking sheet, leaving space between them.
- Bake in a preheated oven for about 10 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool before transferring to a plate.
Chef's tips
- Use natural peanut butter without added sugar to precisely control the sweetness of the recipe.
- Maintain at least 4 centimeters of space between portions, as the butter causes the dough to spread.
- Let the cookies firm up on the baking sheet itself for 5 minutes before handling so they don't break while hot.
Variations
- Incorporate 100 grams of chopped bittersweet chocolate into the final batter to create marbled cookies.
- Add roasted skinless and crushed peanuts to reinforce the crunch in every bite.
- Sprinkle a pinch of flaky sea salt over each raw portion right before placing the baking sheet in the oven.
Substitutions
- Traditional peanut butter can be replaced with almond butter or cashew butter.
- Crystal sugar can be swapped for demerara sugar while maintaining the weight proportion of the original recipe.
- The softened butter can be replaced by culinary margarine with a lipid content greater than 80%.
How to store
Store in an airtight glass jar or tin with a tight seal for up to 7 days in a dry room temperature environment. Avoid plastic containers that retain moisture so the cookies do not lose their initial consistency.
Can it be frozen?
Freeze the portions of raw dough already balled on a baking sheet for 2 hours and transfer to plastic bags for up to 3 months. To bake, take the frozen balls straight to the oven at 180°C adding 2 minutes to the time.
What to serve with
Serve accompanied by fresh brewed black coffee, a cup of warm milk, or sugar-free fennel tea.
Frequently asked questions
How to know if the peanut cookie is already completely baked?
Observe the edges: when they are slightly firm and golden, remove from the oven even if the center seems soft. The residual heat of the baking sheet finishes the cooking without leaving the cookie dry or brittle.
Why did the cookies spread too much and become too thin on the baking sheet?
This happens if the butter is hot or melted instead of softened, or if the dough went into the oven too hot. Keep the butter at a creamy, ointment-like consistency and, if the kitchen is hot, chill the portions for 15 minutes before baking.
Can I use peanut butter with crunchy pieces?
Yes, the crunchy paste works perfectly and adds pleasant texture to the dough without altering the hydration or the structure of the cooking.
Why did the cookie get very hard after it cooled?
Excess time in the oven removes all the water from the dough and hardens the sugars. Respect the limit of 10 to 12 minutes at 180°C to keep the center soft.
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