PEANUT BUTTER COOKIES
Light and crispy on the outside, moist and chewy on the inside, these peanut butter cookies are just a few ingredients and can be whipped up in one bowl in under 5 minutes!
I’m not sure what possessed me to go on this peanut butter cookie testing rampage, but I got on this train, and I could not get off until I found the perfect cookie! I think I made about 8-9 different variations over the last 2 days. Luckily they’re super easy to make, so even with all these batches, it still went pretty quickly. Hope you like them!
RECIPE FOR PEANUT BUTTER COOKIES:
Makes 33 cookies
-1 cup (260 grams) smooth natural peanut butter
-1 cup (80 grams) roasted salted peanuts, pulsed 20-30 times in a food processor until you get a coarse powder
-½ cup (100 grams) granulated sugar
-½ cup (114 grams) brown sugar
-2 large eggs
-1 ½ teaspoon baking soda
-1 teaspoon sea salt
-½ cup (30 grams) instant oats (Use instant, quick, or porridge oats. They’re chopped up more finely than rolled oats.)
METHOD FOR PEANUT BUTTER COOKIES
Preheat oven to 350F/175C.
Mix peanut butter, both sugars, ground peanuts, eggs, baking soda, and salt together in a large bowl until well combined. Mix in oats.
Roll into 25 gram (roughly 1 tablespoon) balls. If you have sensory issues, mentally prepare that the dough will be a bit oily.. Place dough balls on a cookie sheet lined with parchment or a silpat. With the palm of your hand or the back of a fork, press each ball down to about ¼ inch thickness. I gave them an initial press with my palm and then used the fork to get them a bit flatter.
Bake for about 10 minutes until the cookies look dry and a bit browned on the edges. Remove from the oven and let them cool on the cookie sheet for a minute or 2 before transferring them to a wire cooling rack.