Hello Bakers,
First, I have to tell you that this recipe is not verbatim from LCB - I have retooled it.
However, the LCB peanut butter cookies from the original baking program (circa 2004) was a winner!
In 2023, I started presenting small batch baking and although it is not new - it is the perfect way to learn technique and try a recipe. With a small batch approach, we get to work through a recipe without a major investment in ingredients and usually time.
Getting the right texture with a peanut butter cookie is the trickiest part of this cookie. But this one is well balanced and I think you’ll be pleased. You can customize if you like, adding chocolate chips, PB chips or chopped peanuts.
If you are a PB cookie lover or have one in your life give these a try and let me know if you have any questions.
Happy Baking!
Colette
Peanut Butter Cookies
Yield: 11 cookies using a medium scoop and 20 small cookies, approximately
Method: Creaming
Equipment:
Stand or hand held mixer
Spatula
Sifter
1 ½ sheet tray lined with parchment paper
Additional ½ sheet pan available for double panning
Medium scoop or small scoop or dishers - here is a link to the best scoops ever. Vollrath dishers (scoops)
A tablespoon can also be used to shape cookies
Fork to make crosshatch pattern on cookies
Oven: 350 degrees
Peanut Butter Cookie MEP
Ingredients:
1 stick, 4 ounces 113g) unsalted butter
⅓ cup, 4 ounces, (113g) granulated sugar
⅓ cup, 3 ounces, (85g) light brown sugar
1 teaspoon vanilla extract
2 1/2 ounces, (71g) smooth peanut butter
1 ounce eggs (28g) *please weigh this out it is slightly more than one egg
6.5 ounces, 184g unbleached All Purpose flour
1/4 teaspoon salt
½ teaspoon baking powder
Optional: 1/2 cup, 3 ounces, (85g) semisweet chocolate chips or 1/2 cup, 3 ounces, (85g) chopped peanuts
Extra granulated sugar for decorating the tops of the cookies
1. Cream the butter, both sugars and vanilla extract, on low speed for about 30 seconds until combined, increase the speed to medium and mix until the mixture is smooth (about 2 minutes). The mixture should not lighten in color. Stop the mixer.
Scrape down the sides of the mixer and the paddle with a spatula.
Make sure not to over cream - the mixture should not lighten in color
2. With the mixer off, add the eggs one at a time, starting on low speed and then increase the speed to medium, mixing well after each addition. When the mixture changes from shiny to dull looking (about 45 seconds of mixing), add the next egg. Scrape down the sides of the bowl after each addition.
3. Add the peanut butter, mix until combined. Do not over mix.
4. In a separate bowl or on a sheet of parchment paper, sift together the dry ingredients.
5. Add the dry ingredients to the egg mixture on low speed mixing only until the flour disappears.
6. Add the optional chips and nuts only until they are mixed – do not overmix.
7. They can be mixed in by hand as well.
Dough before scooping
8. Chill the dough in the refrigerator for one hour minimum.
9. Preheat the oven to 350 degrees. Place the rack in the center of the oven.
10. Scoop on to the prepared pan. A tablespoon can also be used to portion the cookies.
11. Dip the fork in extra sugar and create a crosshatch pattern on top of each cookie.
Make sure to scoop the cookies as neatly as possible, pack the scoop and scrape the sides.
12. Bake at 350 degrees.
13. Start checking in 12 minutes - 15 minutes if larger. If the cookie bottoms are over browning, double pan them. Continue to bake. Check in 4-6 minute intervals. The cookies are done when they are a light golden brown on the edges. The center should still be light but not wet.
Let cool on the pan for 5 -7 minutes before moving to a cooling rack.
Store the cookies in an airtight container. They will keep for several days.