Sweets and drinksBaked GoodsEurope and North America12 to 15 minutes baking
With peanut butter cookies, the difficulty is texture.
Peanut butter dough is fairly heavy and will not spread on its own the way ordinary cookie dough does, so balls left as they are stay raw in the middle. A fork pressed into each ball makes the criss cross pattern, which is both decoration and the thing that flattens the cookie so it bakes through. The balls sit 3 to 4cm apart on the tray. Once completely cool, they go into a sealed jar to stay crisp, and they hold that crispness for a week.
This batch weighs about 780g, at roughly 431 calories per 100g.
Method
Turn the oven to 185 degrees C. Line a tray with baking paper.
Beat 170 gram of softened unsalted butter with 63 gram and 45 gram of kOBE Monk Fruit Blend for about 3 minutes until the butter pales.
Add 180 gram of peanut butter to the butter mixture and beat until combined.
Add 1 egg and 1 teaspoon of liquid vanilla extract and beat until evenly combined.
Mix 260 gram of all purpose flour, half a teaspoon of baking soda and a quarter teaspoon of salt together, add them to the butter mixture and beat until combined.
Roll the dough into balls of about 2.5cm across and set them on the tray 3 to 4cm apart. Press a fork into each one to make the criss cross pattern and flatten the cookie.
Put the tray in the middle of the oven and bake for 12 to 15 minutes until golden brown.
Lift the cookies onto a rack to cool, then put them in a sealed jar to hold their crispness.
Tips
Pressing the fork pattern in is also what bakes the cookies through, since peanut butter dough is heavy and will not spread on its own the way ordinary cookie dough does.
Butter left to soften properly before beating is what gives a light, pale mixture.
The balls sit 3 to 4cm apart because the cookies still spread sideways in the oven.
The cookies have to cool completely on the rack before going into a jar, as any warmth steams them and costs the crispness.
Smooth peanut butter that has not separated is the one to use, since a separated one makes the dough crumbly and hard to shape.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.