Tuesday, March 30, 2010

Peanut Butter Cookies

Yields one dozen, 2-inch cookies

258 g peanut butter, crunchy, organic, no additives
1 large pinch salt (if peanut butter is unsalted)
162 g light brown sugar
30 g honey
1 large egg
7 g vanilla extract

1. Place oven rack in center of oven. Preheat to 350 degrees Fahrenheit. Line baking sheet with parchment paper.

2. In medium bowl, mix all ingredients. When blended, divide into 12 equal portions (divide in half, then in thirds, then each one in half). Using palms of hands, roll into balls and place on baking sheet about 2 inches apart. Press tops lightly but firmly with fork, first in one direction, then again at 90 degrees to make the traditional hatch pattern. Cookie dough should be about 3/4 inch thick.

3. Bake until cookies are slightly puffed, lightly tanned, and edges have begun to set, about 10 - 12 minutes. Do not brown. Cool 2 minutes on the baking pan, then remove cookies to cooling rack.

Adapted from Shirley O. Corriher's BakeWise (2008), published by Scribner.


saraburke said...

Wait a sec -- no flour?

Marshall said...

Yep, no flour. The peanuts are able to hold everything together with a little help from the egg.

Depending on the type of peanut butter you use, you'll want to tweak amounts of the other ingredients. Not all peanut butters act the same in this recipe. I grind my own at the Coop. If you use commercially jarred peanut butter, watch out for additives and adjust ingredients accordingly. Salt? Fat? Sugar?

These cookies keep well in an airtight container.