First published October 15, 2015 on smittenkitchen.com |, Lazy Pizza Dough + Favorite Margherita Pizza, Pancetta White Bean and Swiss Chard Pot Pies, Acorn Squash Quesadillas with Tomatillo Salsa, you’ll get more of a blob shape from your scoop, https://byhopewesteer.wordpress.com/2015/10/15/saying-goodbye-to-dear-friends/, http://www.recchiuti.com/recipe_detail.html?recipe=02, http://www.carolinescooking.com/spiced-vermont-maple-cookies/, http://smittenkitchen.com/blog/2015/06/chocolate-chunk-granola-bars/, http://smittenkitchen.com/blog/2007/12/peanut-butter-cookies/, http://www.amazon.com/Greyston-Bakery-Cookbook-Helen-Glassman/dp/0877734143, http://www.mommymusings.com/halloween-peanut-butter-spider-cookies-recipe/, https://smittenkitchen.com/2015/10/salted-peanut-butter-cookies/#comment-824914, https://smittenkitchen.com/2015/10/salted-peanut-butter-cookies/#comment-825108, https://smittenkitchen.com/2015/10/salted-peanut-butter-cookies/#comment-1133251, https://smittenkitchen.com/2015/10/salted-peanut-butter-cookies/#comment-1049930. How can I make sure the sugar melts into the dough next time? Six years ago: Apple Cider Doughnuts FWIW my report on making these with freshly ground peanut butter and rapadura (aka panela) (and egg and vanilla and salt as directed): I baked half the batch without chilling. Bryn — Probably closer to cakey than chewy, but they’re not cakey, especially if not overbaked. They came out perfect and are the only peanut butter cookie I’ve ever liked! Have you had them? I tried the 3 ingredient peanut butter cookie once and was completely underwhelmed. Probably some people can tell the difference; I haven’t bothered deciphering it. I love pb and I want to taste it! I would reduce the sugar a tiny bit next time – and there will be a next time!! I have a question or two: I used creamy Skippy and it worked perfectly. I added a pinch of salt to the batter (I always do this to adjust for the lack of salt in the peanut butter), and whipped it until it was well blended — it never got to be batter-like as the Skippy batch. Finally, I have those lovely domed shaped beauties! I once made a flourless peanut butter cookie and was underwhelmed, but this looks like a different animal. I just finished making these. Deb, would these cookies freeze well after they’re baked? I know that I’m very late to this party, but I just made this with Kraft All-Natural Smooth peanut butter and they worked perfectly. What kind of peanut butter are you using? These are HIGHLY addictive. Iâm not seeing whereHana gave any medical advice…. These taste best (to me anyway) when kept icy cold in the fridge and taken out just before eating. I thank you immensely for this gem of a recipe. Make sure you get a piece of salt with each bite. These look amazing. Total keeper recipe! These were a little sweet for even my huge sweet tooth, and I felt like I was crunching on raw sugar. My guess is that the fat ratio was way off. Carmen — I use fleur de sel, the traditional kind with coarse-ish granules. I’m a long time reader of yours and this is the first time I’m commenting on a post. : ) Thanks again! Mine were flat and crunchy, although still delicious. I too had made the 3-4 ingredient cookies before. I guess it’s a bit fussy, and kind of defeats the whole three-ingredient premise, but it’s now the mandatory version of this recipe in my household. They were FANTASTIC and I will be using the natural stuff from now on! These are absolutely insane. Post was not sent - check your email addresses! And I have shared your recipe with several team members. I think I took the app off my phone but can reinstall and see. These are AMAZING!! But his mother refrains from gluten, and he wants to treat her, too — he asks, “Is this gluten-free?” Yes, Waylon, this is. I wish I knew what made it split. I’ve tried the peanut butter, au natural, and it didn’t cook up as good, no idea why. :). These are going to live on in my recipe book as a go-to “I really need a damn cookie NOW” solution! I did put the batter in the freezer twice. It was peanut butter and sugar, it couldn’t possibly not be delicious. Those of us who do….really appreciate those labels because they help cut down on the hours spent reading recipes/labels. My entire family loved them. Next time, I think i’ll try them in thumbprint form, with a center of cherry jam. I also threw on a chopped dark chocolate bar, and will be upping that to 1.5 chocolate bars next time :) Delicious, easy, perfect PB cookies! What about adding chocolate chips? So my usual warning is that first, I only made these as shown above. Coarse-grained sea salt, to finish. I made these with 365 brand Unsweetened Peanut Butter (a natural peanut butter) and they came out great! I’m jealous of y’all! So upsetting especial since I left my cozy house to get more brown sugar. I’ve made this now weekly for at least 6 months after reading it here, thank you oh so much!! Oh how your commitment to turning out seriously tasty and straight forward recipes along with your undeniable wit brighten my week each new recipe you post. Once it chills in the freezer the dough is simply too clingy. I’ve made the 3-ingredient version before but always added a little vanilla to it because it felt right and I thought they tasted really good. I would bake them again regardless! And I haven’t even met them! I think I forgot to rate this in my last comment, please add rating of 5 stars. Thanks for the idea! The will set as they cool and be soft on the inside. I think I just found my new go to peanut butter cookie recipe. But mine are not staying in that pretty dome shape like in your picture. I tried to whisk the peanut butter by hand but it was tough given it was natural with the oil separation. The answer to both is yes, however, the authors themselves warn that you’ll get the best final shape and texture from a smooth, thick processed peanut butter like Skippy (their recommendation; updated to note, thanks to a commenter suggestion, that the 16.3-ounce jar of Skippy is estimated to contain 1 3/4 cups, saving you some measuring). The dryness in your batter is evident in the fluffiness that your cookies exhibited as moisture would have made them rich and dense as they are when using commercial peanut butter and brown sugar. Your chocolate banana bread is my team’s favourite right now. The variance of 14 grams suggests that the jar could have up to 7/8 tablespoon more peanut butter than the recipe calls for. Thank you!! I find fresh nut butters to be very bland especially if the nuts are not roasted and salted prior to grinding. They’re almost fudgey. These are fantastic. Forgot to say: I always reduce the amount of sugar – I find most recipes to be too sweet – and they are still plenty sweet! Because of the high oil content, the dough does not stick to your hands. I just had my first Ovenly peanut butter cookie from the Oren’s on William St. in lower Manhattan on Friday when they had a buy one get one deal, and, like you, was blown away. These were a big hit, and so easy to make. Will they hold their own or should I keep in a cooler? I mean, I totally get that there are lots of people who need these types of recipes and I love that they’re accessible for them… but for some reason, a gluten-free, vegan, egg-free, nut-free brownie isn’t the kind of recipe description that makes me want to get cooking! I would use less sugar next time, a bit sweeter than I prefer. No flour? Will definitely make them again! Not likely that anyone died and made Rebekah Empress of Comments but if they did it wasn’t from following Hanna’s comment. Oh well so much for good intentions…. Taste? Snowed in and this seems like a doable recipe with a 16 month old to wrangle. I love peanut butter and I love these cookies but I’d love to get my peanut butter fix a little bit drier! But my family requires chocolate with their peanut butter. I had tall domed cookies with great texture! Yes Kraft sells peanut butter in Canada which isn’t available in the US for some reason! Well done! We’ve been a peanut-free house for 6 years so I take their word for it. Just made a batch of these cookies and flavor-wise they are as good as Ovenly’s. Lastly, I have found chilling anything to be entirely unnecessary; I get plenty of loft. My scoops didn’t seem to melt/spread at all. I tend to favor cookies that are crispy rather than soft and chewy. I can’t wait to see what crazy business you’ve come up with!!! Love these–so good! Just ended up with flat very normal looking cookies! In many cases, I’ve added Zante currants or Raisins (Zante in the Peanut butter was reminiscent of PB&J, phenomenal). But having hit a few nicely salted patches here and there, I now realize that the salt is really key, and I should salt per the recipe. this sounds crazy but i was actually able to make them as cut-out cookies (star shaped)! Had a feeling the hand mixing was necessary, should have followed my instinct! Made them at the same time as regular standard PB cookies and brought both to work. My friends with kids are equally crushed.) Kathryn — No, not sure. I wonder if with natural peanut butter, plain white granulated sugar would let more of the peanut butter taste come through? I think that will solve my problem. https://smittenkitchen.com/2015/10/salted-peanut-butter-cookies/#comment-1049930. Iâve made these many times. Making these today! Dough was quickly chilled in the freezer for 5-10 minutes. MSC Croisières recrute un robot-barman à bord de son nouveau navire, Auriane Nirascou nommée Head of Sales chez FREENOW for Business France, Julien Houdebine nommé directeur commercial et marketing de Corsair, Patrick Biggerstaff, nouveau Directeur Général France de Singapore Airlines, David Le Métayer nommé directeur financier chez Corsair. My house smells amazing though! I tried it with and without and did find a better dome and final shape with the 15 minutes after. The fresh ground texture was delightful, though I don’t have the Skippy version to compare. Hi Deb! Hi all! A nice yield and fabulous flavor. I’ll definitely make a whole batch next time. Could this have something to do with the end results? I love your recipes and blog and have been a follower since i first landed here in search of the oreo recipe. A bit of Halloween candy was used to garnish a few of them! Love the additions of brown sugar and salt! Good catch! I’ve made these with almond butter, also with coconut sugar when I was out of brown sugar – fabulous! Hi Deb, I attempted these over the weekend; the dough came together just fine. Any thoughts about almond butter cookies here? I cannot even describe how amazing they taste and very easy as well. Smucker’s? Everyone loves these, quick easy and delicious. I’d juuuust been craving peanut butter cookies – thank you! Definitely not warmer or anything in your kitchen that could maybe lead to the peanut butter splitting? Eyeballing it quickly, each cookie has some protein and fewer than 30 grams of carb. Oh, and I bet all those snacks were put together without the benefit of screen time to distract kids while I futz in the kitchen. Now, the 2nd day, cookies just as good, but I think I’ll use a little less sugar next time, and add some mini chocolate chips and/or nuts. Options = double yum. I made this using smuckers creamy natural peanut butter and it worked like a charm! (I actually add an additional TBLSP of molasses to my version and I also use dark brown sugar since this yields a rich, deep flavor). After baking them for 10 minutes they are flat as a pancake. Is this available? The ones that chilled before baking came out much chewier and richer. I would highly recommend making these ASAP! even though they’re not dome shaped, they’re amazing. I wonder if they would be as fantastic if I freeze them. They were “scrummy!” It was like a peanut butter truffle with that firm outside but fudgy interior. The cook dough tasted delicious and was quick to whip up but I was rather disappointed once the cookies were baked. https://smittenkitchen.com/2015/10/salted-peanut-butter-cookies/#comment-825108. Cannot wait to try these! Going back to the kitchen to attempt round 2. Barely adapted, just a bunch of extra notes, from the Ovenly cookbook, Yield 26 to 28 cookies with a 1 2/3 tablespoon or #40 scoop. My mind. I put the dough in the refrigerator for about 30 minutes before scooping and baking. Hey Deb, can I make these with any less sugar? One question: I have made it a habit to freeze balls of cookie dough and bake them as I want them (it’s just me and my spouse at home so eating a whole batch of cookies is kind of a thing that happens). While chocolate is delicious on its own, I didn’t feel they integrated into the cookie very much (you have chewy peanut meringue surrounding chocolate morsels), and I think I would prefer uninterrupted peanut butter meringue / cookie. They came out great. I <3 Smitten Kitchen dinners, thank you! I can barely call it an error) the texture was still crisp-chewy goodness! i don’t have light brown sugar for some reason. We’ll see the outcome in a few minutes, so far they held their shape in the oven. I have found that weighing the ingredients (rather than relying on measuring cups) yields the perfect ratio. I’m a long time reader and have loved many of your recipes. He’s doing Keto, so I made one batch with Swerve brown sugar-substitute, and another with dark brown sugar (because I’m not doing Keto.) That small addition sends these over the top. Love that they’re GF. The dough was smooth but crumbly, not like Play-Doh at all. How would the cookie taste different?More or less salty? Has anyone added chocolate chips to the recipe? Yup. I would love to have my own collection of faves. I have been searching for the perfect peanut butter cookie – soft and fluffy- not like the conventional crunchy, crumbly sawdusty things- and this comes very, very close to my cookie nirvana. Thanks for everything, Mandy, Hi Mandy — Thanks. But not a TON more work. These are fabulous! Like, friends who are meh about peanut butter were suddenly addicted to these cookies and could not stop grabbing for just one more. Your collections of quick and budget recipes, in particular, saved me a lot of grief (and money) trying to feed myself in a shared kitchen during grad school. Thank you so much for posting this!!!!! I hadn’t even realized it was up yet. I have read about these flourless cookies but only you could have convinced me to try them . Coconut sugar gives a deeper flavor than light brown sugar. Made these tonight. I did a tray of small and a tray of big. I also added some chopped walnuts just to use them up from my freezer. I do not like peanut butter cookies ever, but something about this recipe spoke to me and I made it and half the cookies are gone. I used a tablespoon cookie scoop and made 34 cookies. This weekend when I made them they produced the most heavenly dome which was definitely better because of the ability to sink your teeth into a pillow of peanut buttery amazingness that is the center of this cookie. wonderfully simple and fun to make with kids and pretty foolproof. Your blog is my most favorite food blog every and I loooove your cook book! If you want peanut chunks therefore, you might want to go with the Skippy (as stated in the recipe instructions) and then add the peanut chunks. I used less sugar than called for (mostly because I ran out), and they were still amazing. These turned into a liquidy mess in my oven and I can’t seem to figure out what I did wrong. How do you think these cookies would fare with almond butter instead of peanut butter? Christina, re, chunky peanut butter — I don’t see why you cannot, but I think the final texture is nicer without the chunks. These are phenomenally delicious. I liked them well enough as a gluten free version and for their intense peanut flavor, but these are even better! But everyone has a different perception of what’s sweet enough, so … best just try it out! My husband thought the chocolate was not needed, but I loved it. They’re soft in the center, almost like a peanut butter cup, crisp outside. Thank you! She has a great pb cookie recipe that uses choc & pb chips. This is the first recipe I’ve tried of yours that I didn’t absolutely love, so personal taste–not the recipe is to blame. I left my comment for the wrong recipe. On the cookies I rebaked the following day I melted some 60% dark chocolate, then sprinkled more flaky salt on top of that. I made them as the recipe stated, including the two 15 minute freezer times. Perfect! The cookies set up nice and high and came out pleasantly sandy-ish on the edges/soft in the middle with a nice crunch from the demerara sugar. I also added cacao nibs (which worked great, for they didn’t add extra sugar) and they were divine. This is probably the first time I haven’t absolutely loved a recipe from Smitten Kitchen but these didn’t end up being my favorite. Thanks! I have made the other recipe a few times and thought they were pretty good, particularly for how easy they were. Please look into coming to Hodges & Figgis bookshop in Dublin on your next book tour!! Well, what I made may not qualify as this recipe, but it was still delicious! They’re divine this way. Hope this helps! Thanks James! Thanks Deb. I love the cookies and did not want to be disappointed after freezing. I made these EXACTLY as written (except I skipped freezing them because I have NO room in my freezer (who has that much space in their freezer? What else could I sub out to add oats? I chilled the dough for 15 minutes before popping them in the oven. My pregnant partner is currently accusing me of denying our unborn child food for taking an alleged extra nibble off of a shared one, theyâre THAT good! how do you think these would be with a chocolate kiss set a top like the classic holiday cookie? They sound so delicious I’m going to risk making them with natural. I bet they’ll be better than the to-die-for PB cookies at Magnolia. © 2020 - Eventiz Media Group : Tous droits réservés. I love peanut butter cookies–but they’re a treat I rarely have due to the high calories in peanut butter. How much? DO NOT use cheap peanut butter! ;). This is what I DiD do… bought the Skippy in the perfect size jar… worth it. And, and maple sea salt on top. Double checked our math…No problem. However, I was incredibly charmed by the striated marks from the cookie scoop on top of the cookie I bought last weekend, as well as in the photo in their book, and I realized that I couldn’t get it at home with just-mixed dough; you’ll get more of a blob shape from your scoop. Nobody else has mentioned using it here, so I’m not positive. I overbaked one sheet of them. Thank you – these cookies are not a gimmick! Looks delicious Deb! These are just so cute and puffy. Maldon is flat and flaky. I will try these again with more processed peanut butter (like normal Jif or Skippy, like recommended) and see if they keep their tall shape. I make the “3 ingredient” recipe with 1/2 light brown 1/2 granulated sugar and vanilla but these really are SO MUCH better!! Thanks!!! I want to make these all the time. Any ideas? Either way, too strong a taste of sugar for me. I actually used crunchy peanut butter because I have no patience and needed a cookie, worked great! I can totally relate to this post. I thought the batch that did NOT do the second freeze actually came out slightly better because they crisped up a bit more on the outside–the two-freezes batch did not have much exterior crisp for me, though the texture otherwise was perfect. They turned out great – very peanut buttery. I made these with mini eggs and they were amazing! Delicious! Thanks for all your effort! Just trying to figure out changes in ratios etc. Never again! Thanks. I made these last night, and they were amazing–I don’t even like peanut butter sweets that much, and I loved them. Your email address will not be published. I think I’ll make these the next time in my kitchen aid. they are heavenly. The two changes I would make the next time I make this are: 1. I made these and they came out great … exactly as the recipe said. And so simple! I like your idea of freezing scoops. and i used three kinds of peanut butter, as we had several kinds skulking around the cabinets. I shared some in the car on the way up and the driver politely insisted that they be left in the car to eat on the way home instead. I’m out of parchment paper. It also says that each tablespoon weighs 16 grams, i.e. But, it’s a grind, and, sometimes a discouraging amount of work. I added a tablespoon of molasses and used dark brown sugar–much more complex flavor and still super easy! hi…dont forget those of us who have to eat gluten free or dairy free or whatever really appreciate that in the name or as a tag like you have. Also, the cookies that rested more like 20-25 minutes in the freezer had a much better shape than the ones who were only in the freezer for 15. OMG is all I can say, really. Because of the small list of common household ingredients required, I am sure I will end up making this in a pinch for dinners, parties, bribes, rainy days, last minute visitors and the like. I made these with my 4 year old and it was really easy and fun! I also froze the dough after I scooped it and it lost a little of the height but as big as they were it didn’t matter. 1 egg. These are done when the edges start to brown. I used Dakatine all natural peanut butter, used only 250g insted of 355g of light brown sugar, and chilled the dough in the fridge before scooping into 1 Tbsp balls that I cooked for 20 minutes at 180°C (356°F). I am doubtful; it’s quite different in structure from a nut butter. Do you suppose Sunflower butter might be a suitable substitute, and what sort of modifications of the recipe do you suggest? She who perseveres, gets to eat the spoils!! Could I add chocolate chips to these? Any specific kind of sugar? -baked for about 17 min I might add some peanut butter chips: I have never seen them in supermarkets in Europe but I bought some when I was in the US this year because I thought I was constantly seeing recipes using them. I generally prefer smaller cookies too but the smaller the cookie, the narrower the “just right” baking time range is. They turned out great. This is a fantastic recipe–definitely a crowd pleaser. I made ping ping sized balls to get 30 2″ diameter cookies. Outrageously delicious. The constancy was perfect but a tad too sweet for my taste. These were so good that I believe this recipe will forever replace my former default peanut butter cookie recipe! My thought is you baked them too long. Perfection. Add more salt at the end. When directions say, “beat / mix until smooth,” and one of those ingredients is sugar, are you supposed to beat until the sugar is completely dissolved and there’s no more granules? This recipe looks SO MUCH BETTER. These are so easy to make and they are the most delicious cookie! For the record of the natural peanut-butter camp: I used 1 3/4 c of Trader Joe’s creamy salted natural peanut butter and 2 T of flour to stiffen the dough up a bit, then chilled them in the fridge for 15 minutes before baking; they turned out gorgeous, tender, and dome-y, like Deb’s. :( They absolutely took no time to make and were easy peasy!! I ate a few out of the oven (no, stop that, I said a few!!) Interesting, I made these Saturday night and baked off a few and they turned out awesome. Just wondering if you have any other suggestions about keeping the rounded tops….? 1) i sandwiched the dough between 2 sheets of saran wrap, rolled it flat to about 1/2″ and froze it flat for ~1hr Once frozen, store in a freezer bag. But these are chewy, salty, and taste mostly like peanut butter rather than sugar. would you suggest tinfoil, or go bare? Your email address will not be published. REGRET. Glad you’re enjoying them. My favorite salted peanut butter cookie is from the cafe at McNally Jackson! kept their shape, though will warn the cookies didn’t rise as much this way. How can 5 ingredients taste so good???!? :), I’ve made this recipe now – four times since you posted it. Although these cookies looked very nice, we found them so sweet, that we had to throw them away. How these keep — Well, ours only lasted two days in an airtight container at room temperature but I was VERY impressed with how well they kept — they still had the crisp exterior and soft interior, which, to me, means they deserve a standing ovation. Appreciated the few extra directions added in here, but sadly my cookies did not keep the shape at all. ), and then started scooping after another 8m in the freezer. I made these from the ovenly recipe a couple of weeks ago and while they tasted amazing, mine deflated because I didnât do the prescooping freeze that you suggest here, and thus the texture wasnât as amazing as what you describe, I will try it again with that note. How for either one? For a firmer center, cook them a minute longer next time. OH MY GOODNESS! Since I prefer less sweet desserts, thatâs the version Iâll make from now on. I made them in my Kitchenaid mixer. And yet if the recipe dictated that I had to render lard, then roast and blend my own peanuts while standing on my head and singing in tune to make them, I’d probably consider it. Since there are only two of us, when I make up a batch, I only bake off what we will eat over a couple of days and freeze the rest for later. I think we all realize no doctors are weighing in here and we can all make our own decisions. I froze the big before baking but not the small. Thanks again!! I love your site and the “I Made This” tab feature! Thanks. I added chocolate chunks and measured them out using a tablespoon because that was the best scoop I had. There’s no butter, no flour or leaveners; the whole thing is whisked by hand in one bowl and has all of five ingredients, two of which are vanilla and salt. I checked the comments and of, say, 6 people who say they’ve used dark brown sugar, 4 say it worked great and 2 felt their cookies spread more or too much, so I’d proceed with caution. They’ll hold their own, absolutely. These look divine. They were awesome, crunchy outside and soft and chewy on the inside. Wow! and 2) I had no eggs in the house so I decided to go vegan and try my chia seed powder as a substitute, and it came out great! Not sure if ease/speed of these cookies is in the tags but it should be. Did you use a whisk to mix in the peanut butter? So just in case someone else is a slow as me, I used extra crunchy peanut butter. Be sure to use coarse-grain or flaky sea salt because a fine grain will just melt into the cookie. I’ll let you know how it goes. I followed the freezing instructions as well. I saw your post and had to make them and did the other day. Six Months Ago: Artichoke Gratin Toasts So I thought about how easy they were supposed to be (and realized that there was no butter, so no creaming!! :(. Oh my gosh I am in love! Helen — It’s not about lack of empathy for people who cannot eat things they wish they could; my goal when making things that fall under these labels is that they should be so good that you’d eat them regardless of dietary limitations. Thanks for doing the leg work, Deb. The first time I used Skippy and second time Jif. She’s recently left for college, so guess what has moved to the top of my must-make-now list? I made these today. I had the same problem. One note, if you don’t own a cookie scoop (I don’t) but still want that “domed” effect, you just merely scoop out about a heaping tablespoon, then place the dough on your palm and gently roll into a ball, just like you were making a meatball. Many people have and have commented that it works just fine — it’s not a recipe that necessarily hinges on the more processed stuff. -Jif Natural Creamy Peanut Butter I’ve never actually tried this recipe with processed peanut butter so I could be missing out on something even more fantastic (hard to imagine). I love them as is, but would like to make them a little heartier as a snack for my kids. I make them smaller as suggested above and get about 32-34 cookies from a batch. I wish I could attach a picture, it’s quite funny. But I prefer the taste, for sure. Deb, would these freeze well? The first batch I gave half to my dad and he keeps asking if I’ve made more yet (my mom stole the rest of that batch when she came over, rude!). I think the whole ____free attitude (and those who share it) is based on being blessed w/ not having health-threatening allergies.
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