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
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
Preheat oven to 350 degrees. Prepare two baking trays with parchment paper.
Combine the flour, baking soda, and salt in a medium bowl and set aside.
In another bowl, beat the peanut butter, butter, and both sugars. Once light and fluffy, add in the egg and vanilla.
On low speed, slowly add in the flour mixture and mix until dough forms. Do not overmix.
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.
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.
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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