Equipment
Ingredients
Dough Base
- 250 g peanut butter, creamy, commercial brand preferred
- 100 g granulated sugar
- 100 g light brown sugar, packed
- 1 egg, room temperature
- 5 ml vanilla extract
- 4 g baking soda
- 2 g kosher salt
Nutrition (per serving)
Method
Preheat the oven to 175 degrees Celsius or 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Combine the peanut butter, granulated sugar, light brown sugar, egg, vanilla extract, baking soda, and kosher salt in a mixing bowl. Mix vigorously with a wooden spoon until a thick, cohesive dough forms and no streaks of egg remain.
Scoop the dough into roughly 30 gram portions. Roll each portion between your palms into a smooth ball and place them on the prepared baking sheet, leaving about 5 centimeters of space between each cookie.
Press the tines of a fork into each dough ball, first in one direction and then the other, to create a crisscross pattern. This gently flattens the cookies to about 1 centimeter thick to ensure even baking.
Bake in the preheated oven for 10 to 12 minutes. The cookies are done when the edges are set and lightly golden, even if the centers still appear slightly soft and puffed.
Remove from the oven and allow the cookies to rest on the hot baking sheet for 10 minutes. The residual heat will finish cooking the centers. Carefully transfer them to a wire rack to cool completely.
Chef's Notes
- Commercial emulsified peanut butter yields the most reliable texture. If using natural peanut butter, ensure the oil is thoroughly stirred in and chill the dough for at least 30 minutes before baking to prevent over-spreading.
- Do not skip the resting step on the baking sheet. Because these cookies lack the structural support of flour, they are extremely fragile when hot and rely on residual heat to set their final structure.
- For an indulgent twist, fold 80 grams of dark chocolate chips into the dough before shaping, or sprinkle the tops with a pinch of flaky sea salt just before baking.
Storage
Refrigerator: 2 weeks — Store in an airtight container to maintain chewy texture.
Freezer: 3 months — Freeze baked cookies or unbaked, shaped dough balls in an airtight container.
