Look, I don’t discriminate when it comes to cookies. Sometimes I like chewy cookies, sometimes I like thin, crunchy cookies like buttery shortbread. But sometimes I like a thick and rich cookie. These thick and rich small batch peanut butter cookies satisfy my sweet cravings with just one cookie. And a glass of milk. ?
Like our Small Batch M&M Pudding Cookies, this recipe makes exactly one dozen cookies. Make sure you use a medium sized scoop or the number of cookies yielded will be different.
Here in Luxembourg, the peanut butter is very different from the common peanut butter brands found in the United States. Most of the ones I’ve seen are natural peanut butters and don’t work well for baking. I have been able to find small jars of Skippy at places like Auchan and Cora, and I highly recommend that or Reese’s peanut butter that can also be found at Cora.
If you are in the States, I recommend using Jif or Skippy. Don’t go for the natural kind because it will change the consistency of the cookies.
There is no leavening agent in these cookies, like baking soda or baking powder. So they won’t spread much during the baking process. To get that traditional criss-cross shape that peanut butter cookies are known for, just take a fork and press it into the top of the cookie. Then turn it 45° and press again. There you have it!
Thick and Rich Small Batch Peanut Butter CookiesCourse: BakingDifficulty: Easy
Unsalted Butter 75g
Peanut Butter 100g
Brown Sugar 120g
Eggs 1 + 1yolk
Bread Flour 160g
Salt 1/2 tsp
Cornstarch 1 Tbsp
- Preheat oven to 350°. Line baking sheet with parchment paper.
- Beat butter, peanut butter and brown sugar until light and fluffy, about 5 minutes.
- Add egg and yolk and beat until well combined.
- Add flour, salt and cornstarch. Mix until just combined.
- Bake on prepared baking sheet for 8 minutes, or until the bottom of the cookies look like they are starting to brown. Do not over bake.
- Make sure your butter is at room temperature. This will make the creaming process easier.
- I recommend using Jif, Skippy or Reese’s peanut butter for this recipe. Do not use natural peanut butter or it will change the consistency of the cookies.
- You can use all purpose flour if you don’t have bread flour.
- It is best to use a light metal baking sheet to prevent the bottom of the cookies from baking too fast.
- I used a medium sized cookie scoop for uniformity. The size of your scoop will depend on the number of cookies you get!