I can’t fully trust anyone who doesn’t like peanut butter. With such a range of peanut butter available in the supermarkets nowadays, it’s tricky to know which ones to choose, and how using different ones will affect the end result of certain recipes. Today we’re talking cookies again, and knowing which brands of PB to use (and when) makes such a difference.
With a cookie recipe which uses both peanut butter and regular butter as the ‘fatty’ ingredient, any brands of peanut butter which are more solid than oil are ideal. This usually means using PB which contains palm oil as part of the production process. Though this may be less sustainable for the environment than the other nut butters which contain nothing but the nut of choice (peanut, almond, cashew etc.), it does mean that the resulting cookie dough has more integrity, and as a result, the cookies have a chewier consistency. ‘Whole Earth‘ is an excellent example of a good quality brand of PB (and other nut/seed butters too); they are my top pick for baking-worthy peanut butter.
Now you’ve got your top-notch peanut butter at the ready, all you need is a top-notch cookie recipe to match, and boy do I have the recipe for you. Similar in process to a snickerdoodle, but with the addition of the salty, peanutty goodness we all know and love, these cookies are sure to be out of the oven and into your mouth in no time at all.
I used margarine in place of the butter, and, though I did so with a relatively high amount of scepticism, using such good quality peanut butter meant the cookies came out as rich in flavour as they would have been had I used regular butter. I also switched out around a tablespoon of smooth (PB) with crunchy (PB) leaving them studded with little chunks of raw peanuts, which gave them a more interesting texture than when I had stuck with 100% smooth.
Being such a simple recipe, you could do this with the kids, or whip them up in no time as a last-minute, quick-fix hit of peanut buttery deliciousness.
THE RECIPE – Makes 48
- 1 Smooth Peanut Butter
- 1 Cup Packed Brown Sugar
- 1 Cup Caster Sugar
- 1 Cup margarine, softened
- 2 Medium Free-Range Eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 1⁄2 Cups Plain Flour
- Preheat the oven to 180°c/350 Fahrenheit/Gas Mark 4; line a baking sheet with parchment paper.
- Cream the margarine, peanut butter and sugars together.
- Add in the eggs, one at a time, beating well to fully incorporate.
- Add in the baking soda, powder and vanilla.
- Stir in flour until just combined.
- Roll into ping-pong sized balls; roll in the extra caster sugar.
- Place on the baking sheet and flatten cookies, using a fork, in a criss-cross pattern.
- Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes until just starting to brown around the edges.
- Drizzle with your chocolate of choice!
Notes: Adapted from Food.com’s ‘Soft Peanut Butter Cookie’ recipe