I have several loves of my life and peanut butter is one of them, along with chili padi (bird’s eye chili to the Americans or cabe rawit to the Indons) and cheese. I will never get bored of eating a slice or two of bread slathered with a thick layer of peanut butter. Even better, I used to scoop peanut butter with a spoon, lick it clean, and scoop again for a second and third helping. I’m sure my mom had witnessed plenty of scenes like this as I was growing up.
It’s no surprise that I’m always drawn to recipes involving peanut butter; cookies, cupcakes, muffins, and even frosting. This recipe has produced my favorite cookie to-date.
Your shopping list:
- 170gr unsalted butter at room temperature (it’s important to leave your butter till it reaches room temperature so the batter will be light and fluffy when mixed)
- 1/2 cup brown sugar
- 1/2 cup granulated white sugar + a couple of tablespoons set aside in a bowl for the crisscross mark on top of each cookie
- 1 large egg
- 1 tsp pure vanilla extract
- 3/4 cup smooth peanut butter
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Time to get your hands dirty:
- Preheat oven to 180 degrees C and line your baking tray with baking sheet. This recipe yields between 40 to 45 cookies depending on your preferred size, so you can use more than one baking tray if your oven is big enough. Otherwise, you can always bake one batch after another.
- In a large bowl, beat butter and sugars with electric mixer until light and fluffy. Beat in peanut butter. Add egg and vanilla extract, beat just until all ingredients are well-combined.
- In a separate bowl, sift and whisk together flour, baking soda, and salt. Add this to the peanut butter mixture and beat until incorporated. Place the batter in refrigerator for half an hour to an hour until it’s firm enough to roll in your hands.
- Roll the batter into 1-inch balls and place them on baking tray at 2 inches apart. Dip a fork in the bowl containing remaining white sugar and press the tines of the fork into each ball at a right angle, creating a crisscross mark.
- Bake for 12 minutes or until the edges start to brown. This baking duration gives a slightly crunchy cookie that is still soft to the bite. Prolong baking time by 2-3 minutes if you prefer a crispier cookie.
The result was simply a perfect combination of lightly crispy, sweet, buttery and peanut-buttery goodness. It was an affirmation of peanut butter as the love of my life. As Rachel Ray likes to say when tasting her own cooking at the end of her show, “Heaven!!!”