Oh peanut butter, how I love that you are so yummy and that you provide a somewhat healthy element to desserts. This past weekend, I decided to upgrade my peanut butter cookies because my original recipe was boring me.
When I think of peanuts, salty and sweet come to mind. Luckily with a few tips from a food magazine, I decided to waken my taste buds with the addition of coarse salt. The final result: over-the-top yummy! I like these cookies because they stay soft and because I love savory foods so much, it is the perfect fit for me. Try them out and let me know what you think.
Have another suggestion for kicking up the flavors in a peanut butter cookie? Let me know by leaving a comment. I’d love to try your tip.
Salted Peanut Butter Cookies
Makes 3 dozen
1 cup peanut butter
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
3 tbsp milk
1 tsp vanilla extract
3/4 tsp baking powder
1 1/4 cups all-purpose flour
Preheat oven to 375 degrees F and line a cookie sheet with parchment paper. Set aside.
In a large bowl, cream together the peanut butter, butter and sugars until well blended. Beat in the egg, milk, vanilla extract and baking powder (in this order) one at a time until combined. Slowly add in the flour and mix until the ingredients are just incorporated.
Roll or scoop a tablespoonful of cookie dough and place on the cookie sheet 2 inches apart. Use a fork to press down and imprint each cookie. Then sprinkle each cookie with a small amount of coarse salt. (My cookies each had a minimum of 5 pieces of coarse salt – just in case you wanted more specifics.)
Bake the cookies for 8-10 minutes until the edges are golden brown. Transfer the cookies to a rack to cool completely.