Classic Peanut Butter Cookies
Ingredients
- 2 1/2 cups stoneground cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups organic brown sugar
- 2 large eggs, room temperature
- 2 cups smooth peanut butter (sugar-free)
- 2 teaspoons vanilla extract
Preparation
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt
Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium until smooth and creamy
Add the eggs one at a time and beat until combined
Add the peanut butter and vanilla and mix on high speed until combined
Turn down to low and add the dry ingredients and mix until just combined
Cover and chill the dough for at least 1 hour
Preheat the oven to 180C and line 2 baking sheets with parchment paper
Roll heaped tablespoons of the dough into balls and use a fork to make a crisscross indent on top of each
Bake for 10-12 minutes until just starting to brown on the sides
Remove from the oven and allow to cool for 5 minutes on the sheet before transferring to a wire rack to cool completely
Notes
This recipe uses basic ingredients and is not gluten-free, dairy-free, or sugar-free
Variations exist, such as flourless versions or adding mix-ins, but this is a classic style
Chilling the dough is important for texture, and oven temperature affects the outcome
