Salted Peanut Butter Cookies

Salted PB Cookies 003

Well it’s fall now, which usually means pumpkin all day everyday.  I like certain pumpkin things, but I hate the lattes at Starbucks and am very particular about my pumpkin pie. What I’m pretty excited about is being able to turn on my oven without making it 100 degrees inside my apartment.

Salted PB Cookies 001

This was one of those recipes that I read through once and went to the store to get peanut butter, since that was the only ingredient I didn’t have at home. I’ve made the traditional 1 cup PB, 1 cup sugar, 1 egg recipe, but was never overly impressed. These could be called a riff on that recipe, but really the similarities are that it’s a peanut butter cookie with no butter or leavening. Let me tell you–these are AMAZING. I keep eating a ‘little piece’ and look down and have eaten another cookie. Look in your pantry, see what you’re missing and run to the store, because you will be stuffing your face later tonight–trust me!

Salted PB Cookies 002

Salted Peanut Butter Cookies
from smitten kitchen via the Ovenly Cookbook

Yields: 11 cookies {with a quarter cup scoop}

1 3/4 cups {335 grams} packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups {450 grams} smooth peanut butter  {I used Skippy Creamy variety, 1 whole 16.3 oz jar}
Coarse-grained sea salt, to finish

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

Whisk together the brown sugar and eggs until they are smooth in a medium sized bowl. Add the vanilla extract and mix that in. Then add the peanut butter, mixing together thoroughly. You shouldn’t be able to see any peanut butter in the batter. My batter was pretty thick and was play dough consistency, like the Ovenly cookbook describes, but it could be thinner, so take note.

Once everything is combined, scoop out onto your prepared baking sheets using a cookie scoop. I used a larger 1/4 cup scoop {or #16}, but you can use whatever your heart desires. Once you’ve scooped out the dough, place the cookie sheet in the freezer for 15 minutes. Freezing the dough before baking helps the cookies keep their height. Sprinkle the cookies with coarse sea salt after taking them out of the freezer.

Bake for 18 to 20 minutes if using the larger scoop and 14 to 15 if using a smaller scoop. The cookies will be light golden brown around the edges, but still soft. Allow to cool for 5 minutes on the sheet before transferring to a wire rack to cool. I would let them cool completely before eating because part of the magic is the crispy outside and a soft inside.

I would use a thick, creamy peanut butter rather than natural peanut butter, but I prefer the former for baking. It’s really your preference. You could probably substitute other butters, but would also have a thinner cookie due as it will be like natural peanut butter. I used the whole 16.3 oz jar, which was not quite 450grams, but worked for me.

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