Bake it for a further 2 minutes if you like it extra golden :Dġ2. Bake for 16-18 minutes, switching the sheets between the oven racks on the 10 minute mark. Press the tines of the fork lightly onto the disc to give it that distinct peanut butter cookie pattern, then sprinkle pink salt on them.ġ1. Roll each into a ball with your hands and press gently to form a disc shaped cookie.ġ0. With a medium sized scoop, portion out the dough onto the baking sheet, spacing them out 2 inches apart.ĩ. Leave plenty of space around them to allow for spreading. Drop heaped teaspoonfuls of mixture onto the lined trays. (see note 3) When the mixture has cooled slightly, stir in the flour, chopped peanuts and cinnamon. Line a large baking sheet with non-stick cooking paper.

On the lowest speed, fold in the flour in three additions.Ĩ. Set the mixture aside to cool for 5 minutes. Reduce the speed and add the eggs, one at a time, followed by the vanilla extract.ħ. Add the peanut butter, and continue to beat for 1 minute until the peanut butter is incorporated.Ħ. In a stand mixer on medium speed, beat together the sugars and butter until pale in colour, about 3 minutes.ĥ. In a medium bowl, whisk together the flour, salt, and baking soda.Ĥ. Line 2 baking sheets with Silpat or parchment paper.ģ. Enjoy!Ģ25 g (8 oz) unsalted butter, at room temperatureĢ50 g (1 cup) natural peanut butter, unsalted and unsweetenedġ tsp Himalayan pink salt, for sprinklingġ. Let cool for 15 minutes or so before using a very large spatula to transfer to a cooling rack.Not a fan of the crispy crunchy kind? Try the peanut brittle cookie, or peanut butter cookies with chia seeds, and yes, we even have vegan peanut butter cookies. It should still jiggle in the center when you pull it out- the center will continue cooking as it sits and be soft when it cools. Bake for 13-15 minutes or until edges are golden and top looks set. If desired, use a skewer to form the traditional criss-cross lines on cookie (see photos in blog post for a visual).Ħ. Mix in peanut butter and vanilla until smooth and creamy. Add in the egg to the butter mixture and stir to combine. Place dough ball on your parchment-lined baking sheet and gently press down with your hand until it’s about 1 inch thick. In the bowl of your stand mixer or a large mixing bowl with an electric mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). These crispy and easy to make cookies have all the flavour of traditional peanut butter cookies but with a crunch. Add in both sugars and vanilla extract, beating again until smooth. Beat together the butter and peanut butter until creamy. Sprinkle a couple tablespoons of additional sugar over it and roll it around until it’s coated with a layer of sugar.ĥ. Line 2 large baking sheets with baking or parchment paper set aside. Form one single ball of dough and set it back in the mixing bowl. Sprinkle flour, baking soda, and baking powder in the bowl and stir until it forms a cohesive dough.Ĥ. Don’t scoop your flour with your measuring cup.

Measure your flour by lightly spooning flour into your measuring cup and leveling with a knife. Stir in both white and brown sugar, peanut butter, then egg yolk and vanilla.ģ. You want it to easily stir completely smooth when you touch it.Ģ. See photos for an example- I’ve found the best stage is when about half the butter is liquid, but the rest is super soft. Melt your butter in a heat-safe mixing bowl. Line a baking sheet with parchment and set aside.ġ.

Peanut butter cookie crisp