These are the best Peanut Butter Cookies I’ve ever made: soft-centered, buttery with tine-branded tops and the brief crunch of sugar crystals.
These are melt in your mouth magic. I pinky swear and declare this: one bite of these perfectly peanut buttery, calmly sweet cookies will make you think, “So that’s what melt in your mouth means…cookie-wise.”
I’ve made many peanut butter cookies but this version is the hands down, crumbs-on-your-mug best. And I’m giving CB’s Nuts a big dollop of that credit.
Another peanut butter brand (who shall remain unnamed) usually holds it down in our kitchen. As much as I prefer to use the least processed ingredients in my cooking adventures I’ve never had success with the grainy, chalky-tasting natural butters I’ve tried.
CB’s Nuts Creamy Peanut Butter won me over. I bought this jar on a whim when I was scanning the peanut butter offerings at my neighborhood market. I liked the logo and I liked that it was local. It looked decidedly silky.
The rest is peanut butter cookie history. I’m psyched about CB’s Nuts creamy peanut butter. It’s smooth, silky and has a balanced sweetness. CB’s Nuts is a family owned and operated business. They do small batch, micro-roasted peanuts and pistachios, nut butters and such in a certified organic processing plant in Kingston, Washington. Plus CB’s Nuts focuses on having a low environmental impact. I like all of that. I like it in stacks.
I like it baked in a cookie for an afternoon snack.
We have entered a new natural peanut butter era. Let’s go forth, get nutty and be all sorts of respectable and responsible while we do so.
Let’s make the Best Peanut Butter Cookie Ever, boss. Done.
Recipe: Best Peanut Butter Cookies Ever
Summary: Soft in the center, melt in your mouth, buttery, classic peanut butter cookies with the brief crunch of sugar crystals. Best ever.
- 1 1/4 cup unbleached, all-purpose flour
- 3/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup peanut butter *I used CB’s Nuts creamy peanut butter
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup sugar
- 1/2 cup golden brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- 2 Tablespoons heavy cream
- 1 additional Tablespoon sugar for rolling dough balls in before baking
- Preheat oven to 350 degrees with rack in center.
- Line a large baking sheet with parchment paper. *Or line two baking sheets if you have them. I bake each tray separately because I’m fussy about cookies. It’s nice to have the second tray ready to go in the oven as soon as the first round is done.
- In a medium bowl whisk flour, baking soda, baking powder and salt together. Set aside.
- In another medium bowl beat together the peanut butter and butter with a mixer on high speed until fluffy and well blended.
- Add the sugar, brown sugar and vanilla. Beat briefly on high speed until mixture is smooth.
- Add the egg, heavy cream. Blend well and briefly.
- Fold the dry mixture (flour, soda, powder, salt) that you whisked together earlier into the wet ingredients until combined.
- Scoop dough into balls, roll in sugar and place on lined baking sheets.
- Press the tines of a fork flat against the top of each dough ball, press lightly. Change the angle a bit and press each cookie/dough ball top again to form a crisscross pattern.
- Bake until cookies are cracked and just beginning to get golden. They will feel soft to the touch but will set slightly as they cool. *Poke one lightly…it should feel like a waterbed. I don’t know how else to describe it…balloon half-filled with water. That’s what you’re looking for…or poking for.
- Cool on a rack.
Preparation time: 15 minute(s)
Cooking time: 11-12 minute(s)
Number of servings (yield): 16-18
Culinary tradition: USA (General)
Copyright © fatpiginthemarket.
Recipe by fat pig.
Microformatting by hRecipe.