We certainly haven’t been able to keep them around for longer than a few hours around here.All right, so these are delicious, indulgent butter cookies. I hope you love this recipe for the easiest peanut butter cookies. So all of this is to say that you should use whichever kind is your favorite! Both produced delicious, soft peanut butter cookies. The results, however, were not so different that I would clearly recommend one kind over the other. This in turn adds a bit more fat/sugar and therefore moisture to the cookies, helps them hold together, and gives them a soft texture. I think this is because conventional peanut butters contain added sugar and oils (either hydrogenated vegetable oil or palm oil) to make them shelf stable. The cookies made with natural peanut butter had a bit of a grainier, sandier texture than the cookies made with conventional peanut butter. Well, I have made this recipe with both “natural” (i.e., just peanuts and salt) and “conventional” (i.e., shelf stable) peanut butter, and I only noticed a slight difference. Most recipes will advise you to use conventional peanut butter. Usually the peanut butter is added during the creaming process, and then the finished dough is chilled to prevent spreading before the scooping and rolling and shaping can commence.Īgain I find myself asking: why does this have to be so complicated?Ī frequent question when baking with peanut butter is which type to use. Most, if not all of them, rely on the creaming of butter and sugar to create crispness and lightness in the cookie. They can be dry, crumbly, too crispy, too sweet, or worst of all, NOT peanut buttery. Unfortunately, most peanut butter cookie recipes just don’t live up to that standard. The bakery-style kind, where peanut butter residue remains on your fingers long after the cookie is gone. I’m talking intense, practically fudgy peanut butter flavor with deep, slightly salted caramel notes and a dense chew. Trust me on this one.Īll of this is to say that when I eat a peanut butter cookie rather than just going straight for the jar of real stuff, it better knock my socks off. I love it spread on toast, banana bread, waffles, and pancakes, mixed into my oatmeal, drizzled on top of an açaí bowl or pretty much any fruit, and most recently, I’ve taken to eating it straight up in a bowl topped with honey, blueberries, and hemp seeds.Īlso, I’m of the opinion that if you haven’t made a PB&J with toast instead of plain bread, you haven’t lived. I love it cold, warm, natural, conventional, creamy, chunky. I could (and do) eat the stuff every day and never get bored of it. Then later, for after-school snacks, my mom would spread PB on banana slices, and that began my drive to put it on everything. Aren’t childhood memories so oddly specific sometimes? It was true heaven in a bite. It started, as I imagine for most people, with PB&Js in childhood.Īctually, it started when my dad would mix peanut butter and honey together in a small bowl and then spread it on toast for me. Peanut butter may seem like a very boring choice, but let me count the ways that I love it and you’ll see why. And I wasn’t the only one who chose it! My 10-year-old self would be proud. So when my turn came around, my answer to the “what’s your favorite food” question was: peanut butter. Thus my response would be universally accepted rather than ridiculed, or worse, dismissed as “weird.”īut luckily, adulthood brings with it an acceptance of self and also a certain devil-may-care regard for the opinions of others (well, sometimes at least). I remember in childhood I would default to “pizza” as the answer to this question, mostly because I knew that while I did legitimately love pizza, others were assured to love it too. As a serious food lover, I am hard-pressed to pick just one food to rank above all others being forced to choose is pretty unfair. Recently at work we went around the lunch table discussing our favorite foods. I have a bone to pick with most peanut butter cookie recipes.Īnd that bone is: they aren’t peanut buttery enough.
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