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Author Topic: Salted peanut butter cookie  (Read 290 times)

MillCreek

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Salted peanut butter cookie
« on: July 06, 2022, 07:04:16 PM »

These are a recipe from Ovenly, a trendy famous bakery in Brooklyn.  I made these the other day to accommodate gluten and dairy issues.  They were a huge hit.


Salted Peanut Butter Cookie
oven.ly/blogs/recipes/salted-peanut-butter-cookies
If the recipe dictated that I had to render lard, then roast
and blend my own peanuts while standing on my head
and singing in tune to make them, Id probably consider
it. Theyre that good.
Deb Perelman, Smitten kitchen
Yields 12 large cookies, 24 small cookies
Ingredients
1 3/4 cups packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups smooth peanut butter (see note at end)
Coarse-grained sea salt, to finish
Directions
1. Preheat the oven to 350F. Line a rimmed sheet pan with parchment paper.
2. In a medium bowl, vigorously whisk together the light brown sugar and eggs until
incorporated. Whisk in the vanilla extract. Add the peanut butter and mix with a spatula
until smooth and completely incorporated, and until no ribbons of peanut butter can be seen.
You know the dough is ready when it has the consistency of Play-Doh.
3. Using a scoop or a spoon, form the dough into 12 approximately 2-inch (2- to 2 1/4-ounce)
balls and place them on the prepared rimmed sheet pan. For smaller cookies, use a heaping
tablespoon.
4. Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake for 20
to 22 minutes, turning the rimmed sheet pan once halfway through baking (for smaller
cookies, bake for 16 to 18 minutes). When finished, the cookies will be lightly golden and
cracked on top. Let cool completely before serving.
5. You can bake these cookies as soon as the dough is prepared, but they will retain their
shape better if you freeze them for 15 minutes before baking.
Chef's Tip: While the all-natural stuff works just fine, Skippy is our peanut butter brand of
choice for this recipe as we've found it retains the dough shape best. These tasty cookies are
gluten-free!
_____________
Regards,
MillCreek
Snohomish County, WA  USA


Quote from: Angel Eyes on August 09, 2018, 01:56:15 AM
You are one lousy risk manager.

zxcvbob

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Re: Salted peanut butter cookie
« Reply #1 on: July 06, 2022, 09:02:32 PM »

These are a recipe from Ovenly, a trendy famous bakery in Brooklyn.  I made these the other day to accommodate gluten and dairy issues.  They were a huge hit.


Salted Peanut Butter Cookie
oven.ly/blogs/recipes/salted-peanut-butter-cookies
If the recipe dictated that I had to render lard, then roast
and blend my own peanuts while standing on my head
and singing in tune to make them, Id probably consider
it. Theyre that good.
Deb Perelman, Smitten kitchen
Yields 12 large cookies, 24 small cookies
Ingredients
1 3/4 cups packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups smooth peanut butter (see note at end)
Coarse-grained sea salt, to finish
Directions
1. Preheat the oven to 350F. Line a rimmed sheet pan with parchment paper.
2. In a medium bowl, vigorously whisk together the light brown sugar and eggs until
incorporated. Whisk in the vanilla extract. Add the peanut butter and mix with a spatula
until smooth and completely incorporated, and until no ribbons of peanut butter can be seen.
You know the dough is ready when it has the consistency of Play-Doh.
3. Using a scoop or a spoon, form the dough into 12 approximately 2-inch (2- to 2 1/4-ounce)
balls and place them on the prepared rimmed sheet pan. For smaller cookies, use a heaping
tablespoon.
4. Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake for 20
to 22 minutes, turning the rimmed sheet pan once halfway through baking (for smaller
cookies, bake for 16 to 18 minutes). When finished, the cookies will be lightly golden and
cracked on top. Let cool completely before serving.
5. You can bake these cookies as soon as the dough is prepared, but they will retain their
shape better if you freeze them for 15 minutes before baking.
Chef's Tip: While the all-natural stuff works just fine, Skippy is our peanut butter brand of
choice for this recipe as we've found it retains the dough shape best. These tasty cookies are
gluten-free!

I have a very similar PB cookie recipe, but mine has half a bag of chocolate chips in it instead of salt on top.  =)
"It's good, though..."

Bogie

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Re: Salted peanut butter cookie
« Reply #2 on: July 06, 2022, 09:38:34 PM »

Uh... Why not both? And why only go halfway?
Blog under construction

zxcvbob

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Re: Salted peanut butter cookie
« Reply #3 on: July 06, 2022, 10:54:30 PM »

Uh... Why not both? And why only go halfway?

Half a bag is enough; they might not hold together if you use a whole bag.  If you want to sprinkle salt on them, go for it.
"It's good, though..."