Peanut Butter Cookies from One of the Best Bakers in America

Peanut Butter Cookies
Yield: Five dozen small cookies

I like to keep these around as small bites, good for eating on their own or for sandwiching with very dark chocolate ganache or tart concentrated berry or apricot jam. 

155 g/1 cup peanuts
155 g/1 1⁄3 cups oat flour
½ t baking powder
1 t salt
57 g/1/4 cup unsalted butter, at room temperature
100 g/1/2 cup sugar
128 g/1/2 cup good-quality smooth natural peanut butter
1 t vanilla extract

Preheat the oven to 350°F/180°C. Spread the peanuts in a single layer on a baking sheet and toast until golden brown, 5 to 7 minutes. Remove from the oven and let cool completely.

In the bowl of a food processor, pulse the peanuts and flour together until very finely ground. Transfer to a bowl and whisk in the baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium high speed until well combined and beginning to gain volume, about 2 minutes.

Add the peanut butter and beat to combine on medium speed, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the vanilla.

With the mixer speed on low, add the flour-nut mixture and mix until just combined.

Roll the dough into walnut-size balls, and transfer them to two parchment-lined baking sheets, spacing them 1 in/2.5 cm apart. Bake for 15 to 18 minutes, rotating the baking sheets midway through baking, until the edges of the cookies are golden.

Remove the baking sheets from the oven and let the cookies cool completely. Repeat with the remaining dough. The cookies will keep for up to 3 days in an airtight container.

Sesame variation: Replace the peanuts with 147 g/2⁄3 cup sesame seeds, the oat flour with 147 g/1 cup wholegrain Kamut flour, the peanut butter with 128 g/1/2cup tahini. Reduce the salt by half and proceed as directed.

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