National Peanut Butter Cookie Day: The Butter Lab Way
It is National Peanut Butter Cookie Day, and you know what that means? We celebrate by indulging in peanut butter cookies! When looking for inspiration for Dessert Goals social accounts we dove into the #peanutbuttercookies to find a roundup of delicious cookie photos and guess what we found out? There are SO many different ways to enjoy your peanut butter treats! For example:
Extra Fluffy
Sandwich form
With sprinkles
With ice cream
With chocolate chips
With peanut putter chips
With potato chips…. ok not really but it felt right!
You get the point. There is no end to the creativity and fun you can have with a simple peanut butter cookie! That’s why we thought what better recipe to bring to share with you than The Butter Lab’s Peanut Butter Chip Cookies. Tamara, the author, describes them as “a salty peanut flavor bomb with little melty pools of Reese’s-esque bliss.”
THE BUTTER LAB’S PEANUT PEANUT BUTTER CHIP COOKIES
Adapted from the recipe for Oatmeal Scotchies from Cookie Love by Mindy Segal and Kate Leahy.
Makes approximately 40 cookies.
INGREDIENTS
1 cup plus 2 tablespoons salted roasted peanuts, coarsely chopped
1 cup (8 ounces) unsalted butter, at room temperature
½ cup cane sugar
½ cup packed dark brown sugar
½ cup packed light brown sugar
1 extra-large egg, at room temperature
1 teaspoon vanilla extract
½ cup cake flour
½ cup all-purpose flour
1½ teaspoons baking soda
½ teaspoon kosher salt
½ teaspoon sea salt flakes
1 cup peanut butter chips
METHOD
Heat the oven to 350° F.
Using a spice grinder or food processor, grind 2 tablespoons of the peanuts into a fine powder. Set aside.
In a stand mixer or electric mixer, beat the butter very briefly, 5 to 10 seconds, on medium speed. Add the sugars and beat until the butter mixture is pale in color, about 4 minutes. Scrape the sides and bottom of the bowl.
Add the egg and vanilla to the butter mixture and beat on medium speed very briefly, about 5 seconds. Scrape the sides and bottom of the bowl. Mix again on medium speed for another 20 seconds, until well-combined.
In a separate bowl, whisk together the powdered and whole peanuts, flours, baking soda, and salts. Add the dry ingredients to the butter mixture and mix on low for approximately 30 seconds; the batter will come together in a shaggy sort of way. Do not over-mix. Add the peanut butter chips. Finish mixing everything together with a wooden spoon or baking spatula until it just comes together.
By hand or with an ice cream scoop, form dough into 1-ounce (about 1½ tablespoon) balls. Place on a parchment-lined baking sheet, leaving ample space between each cookie (they’ll spread). Bake for 8 minutes. Rotate the pan, and in the process, tap it against the counter or the oven to deflate the cookies. Bake for another 4 to 6 minutes, or until the edges are a deep golden color and the cookies are beginning to crisp and brown. Let the cookies cool on the pan. Repeat with the remaining dough. Store in an airtight container for up to 3 days.
Please enjoy, and experiment! And tag us in your renditions of the recipe @omgdessertgoals and @thebutterlab.
Also checkout more from Tamara at thebutterlab.com.
