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Salted Peanut Butter Cookies Recipe

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This recipe for Salted Peanut Butter Cookies, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Will Ray

Category:
Category:

Ingredients:  
Ingredients:  
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 (see note)
Coarse-grained sea salt, to finish

Directions:
Directions:
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

In a medium bowl, whisk together the light brown sugar and eggs until smooth. Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated; you shouldn’t be able to see any ribbons of peanut butter. (The consistence was thinner, softer than play-doh.)

If you’d like to get those pretty striations across the top of the cookies, chill the dough by freezing it in its bowl for 15 minutes, stirring it once (so the edges don’t freeze first), before scooping it. If you’re not obsessed with these markings, you can scoop it right away. Scoop or spoon the dough into balls. Place on prepared pan. For the tallest final shape, place the tray in the freezer for 15 minutes before baking.

Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake smaller cookies for 14 to 15 minutes and larger for 18 to 20. When finished, cookies should be golden at edges. They’ll need to set on the sheet for a minute or two before they can be lifted intact to a cooling sheet. Trust me, you should let these cool completely before eating so the different textures (crisp outside, soft inside) can set up.

Do ahead: You can definitely make the dough in advance and either refrigerate it for a couple days or freeze it longer. However, if I were going to freeze it, I’d probably go ahead and scoop it first. You can bake them right from the freezer.

Number Of Servings:
Number Of Servings:
26-28
Personal Notes:
Personal Notes:
I did not chill the dough at all and they came out fine. Use processed peanut butter like Skippy. The 16.3-ounce jar of Skippy is estimated to contain 1 3/4 cups,so you can just buy a jar and dump the whole thing in without having to measure.

Also, if you don't have brown sugar you can mix a tablespoon or two of molasses for every cup of white sugar.

 

 

 

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