- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 890 kcal
Quick summary
“Dense and aromatic cookies formulated with creamy whole peanut butter, brown sugar, white sugar, and fresh eggs, with optional addition of chocolate chips. Without wheat flour, they deliver a tender crumb that melts in the mouth with a characteristic toasted peanut flavor and golden edges.”
What you need to know
- Peanut butter acts simultaneously as the primary source of fat and protein structure of the dough.
- The baking soda reacts with the natural acidity of the peanuts and sugars, promoting light aeration.
- The precise oven time prevents the natural oils of the peanut from burning and acquiring a bitter taste.
Ingredients
Main
- 1 cup of peanut butter
- 1 cup of brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 cup of chocolate chips (optional)
- Use creamy peanut butter for better consistency.
- Oven time may vary, keep an eye on it so it doesn't burn.
- You can replace brown sugar with demerara sugar.
- If you prefer, add chopped walnuts to the dough.
- For even crispier cookies, bake for 2 more minutes.
Instructions
Principal
- In a large bowl, mix the peanut butter, brown sugar, and white sugar until a homogeneous paste is formed.
- Add the egg and vanilla extract, mixing well.
- In another bowl, mix the baking soda and salt.
- Gradually incorporate the dry ingredient mixture into the wet mixture.
- If desired, add the chocolate chips and stir until evenly distributed.
- With the help of a spoon, make balls and arrange on the baking sheet lined with parchment paper, leaving space between them.
- Bake for about 10 minutes or until the edges are slightly golden.
- Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire cooling rack.
- Sirva e aproveite!
Chef's tips
- Use creamy, well-homogenized peanut butter to distribute the natural oils evenly throughout the dough.
- Mark the balls with a fork in a grid pattern to level the thickness and facilitate baking.
- Let it rest for five minutes on the warm baking sheet to firm the base before handling.
Variations
- Cookies with Fleur de Sel: sprinkle fleur de sel crystals over the hot cookies fresh out of the oven.
- Crispy Cookies: incorporate half a cup of crushed roasted peanuts without skin into the dough.
- Peanut Sandwich: join two cold cookies with red fruit artisanal jam filling.
Substitutions
- Creamy peanut butter can be replaced with crunchy peanut butter or cashew butter.
- Brown sugar can be swapped for demerara sugar or coconut sugar.
- The semi-sweet chocolate chips can be substituted with chopped dark chocolate pieces or cocoa nibs.
How to store
Store in an airtight tin or well-sealed glass jar in a cool, dry place for up to five days. Keep away from direct heat sources so the peanut fat does not separate from the dough or make the cookie brittle.
Can it be frozen?
Freeze the shaped dough balls on a baking sheet for two hours and transfer to freezer bags for up to ninety days. Bake directly frozen in a preheated oven at 180°C for twelve minutes without thawing first.
What to serve with
Harmonize with a short, full-bodied espresso coffee, a cup of iced toasted mate tea with drops of lemon, or warm milk sweetened with honey.
Frequently asked questions
Can I use homemade peanut butter made only with peanuts?
Yes, be sure to beat well until a uniform creamy texture forms without excess oil separated on the surface.
Does this recipe really not contain wheat flour?
Yes, the peanut butter and eggs form an emulsion rich in proteins and fats that sets with coagulation from the oven's heat.
Why is marking the dough with a fork in a cross so common?
Because it is a dense and flourless dough, the pressure of the fork levels the thickness and helps the heat penetrate the center of the cookie.
How to prevent them from getting dry or hard?
Do not exceed ten to twelve minutes in the oven at 180°C; remove as soon as the edge browns, keeping the center soft.
You might also like
