Tasty Bakery’s Beverly Tominello offers up her recipe for classic, crowd pleasing Peanut Butter Cookies. You may well have a favorite recipe, but hers is worth trying for its perfect crumbliness and sumptuous peanut flavor.
PEANUT BUTTER COOKIE RECIPE
INGREDIENTS
156 g all-purpose flour
5 g baking soda
6 g salt
125 g creamy peanut butter
114 g unsalted butter, softened
150 g packed brown sugar
50 g granulated sugar
1 large egg
4 g vanilla extract
Granulated sugar for sprinkling
INSTRUCTIONS
Preheat oven to 350 degrees. Prepare two baking trays with parchment paper.
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Combine the flour, baking soda, and salt in a medium bowl and set aside.
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In another bowl, beat the peanut butter, butter, and both sugars. Once light and fluffy, add in the egg and vanilla.
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On low speed, slowly add in the flour mixture and mix until dough forms. Do not overmix.
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Use a large cookie scoop (or roughly 1 heaping tablespoon) and place rounded balls of dough onto a cookie sheet, leaving about 1 inch in between each ball for spreading. Sprinkle the top of each ball of dough with a small amount of sugar.
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Bake for 10-12 minutes. Once removed from the oven, let cool on the cookie sheet for 5 minutes. Then transfer to a wire rack to cool completely.
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Once completely cooled, store in an airtight container for 3-5 days.
Recipe by Beverly Tominello / Styling by Anna Calabrese / Photography by Dave Bryce
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