WoW! These are sooooooo good! Soft, a little chewy, the perfect mouthfeel, sweet, a little salty, a little crunchy, just mmmMmmm, good!!
And Bonus! So. Easy.
But… You NEED a kitchen scale. It’s part of what makes it so easy! If you don’t already have one, I promise you, it’s worth it. You can get this one on Amazon for $11.
To make these a bit healthier, I used Einkorn flour (a non-hybridized flour that has been in use for over 1000 years), natural crunchy peanut butter, farm fresh eggs, and fancy European farm butter (this one, soooo good).
As I mentioned here, I’m also in love with vanilla bean paste.
Peanut Butter Cookie Butter Cookies
The Ingredients
The Recipe
1. Take out all ingredients. Preheat the oven to 350.
2. Weigh the flour (180 g), add to a prep bowl with the cornstarch (1 Tablespoon), finishing salt (one big pinch) and baking soda (3/4 tsp). Stir together and set aside.
3. Weigh the sugar (135 g) and add to a mixing bowl. Weigh and add the butter (140 g). Add the eggs. Cream the ingredients together until lightened and well-incorporated, using an electric mixer if possible.
4. Weigh and add the peanut butter (100 g) and the cookie butter (40 g). Add the vanilla bean paste (1 tsp). Beat ingredients together until well incorporated.
5. Add about one-fourth of the dry ingredients to the wet ingredients, beat, repeat until all the dry ingredients have been combined with the wet.
6. Scoop out the batter and roll into a ball about 1 inch thick. Place on a parchment-lined baking sheet. Create a criss-cross pattern on the top of each cookie by pressing the tines of a fork across the cookie, depressing it about halfway down, then rotating the tines 90 degrees and pressing again.
7. Bake for 8 minutes. Enjoy! (Makes about 24 cookies)
Closing Thoughts
I hope you enjoy these Peanut Butter Cookie Butter Cookies! Despite the repetitive name, these cookies really are one-of-a-kind delicious! I hope you enjoy them as much as I do!!
Happy Baking,
~Kate
