they kept the dome shape better. Other alterations and details: -Stand mixer with a whisk attachment. Holley — I put mine in an airtight container at RT and found them still crisp on the outside, soft inside, the next day. :), I’ve made this recipe now – four times since you posted it. Livraison et retour gratuits. I always use Skippy and hadn’t experience this. They are the best PB cookies I have ever had and I actually make them for myself instead of just giving them away. Hi Deb, I tried making these but the dough was really oily. -Jif Natural Creamy Peanut Butter I was just at Ovenly last weekend, and I regretted not getting the peanut butter cookie. what do you think the tolerance is for brown sugar reduction in this cookie without compromising the texture? OMG, YUM! I used natural creamy peanut butter from Costco with no problems. I love your website btw! THANKS. 4.5 Years Ago: Heavenly Chocolate Cake Roll, Salted Peanut Butter Cookies hello! They baked OK but oozed oil out of them onto the parchment. I know it’s annoying when people post how they changed recipes (It was not a choice, I HAD to make these as soon as you posted on instagram, and it’s what I had in the kitchen). They are The Best peanut butter cookies EVER. Tous les décès depuis 1970, évolution de l'espérance de vie en France, par département, commune, prénom et nom de famille ! PB & J cookies!! XO. I made them for a friend who’s eating gluten-free, but she announced that “I hate peanut butter cookies,” and she wouldn’t touch them. Magic! So my usual warning is that first, I only made these as shown above. I would use less sugar next time, a bit sweeter than I prefer. Once again, you come to the rescue. A huge hit at the Christmas party. Thanks!!! And I’ve been making the 1:1:1 peanut butter cookies for a while, but now I’m going to have to try these tweaks for sure. And not ever day. Ok so I baked these today. These were so good! i wanted to use this recipe to replace the cookie recipe here http://www.mommymusings.com/halloween-peanut-butter-spider-cookies-recipe/ do you think it would work? Only the last 3 cookies that I scooped were domed. They were dark brown on the edges and bottom so I definitely needed to take them out. Salted or unsalted peanut butter — Hm, I guess Skippy is salted? We love to gently add a Hershey kiss on top when they come out of the oven. I really don’t want to use processed peanut butter, do they really need all the extra stuff in them? I just finished eating one of these divine soft centered and still warm peanut buttery pieces of yum! That’s such a shame. Put it in the freezer for 8m, it broke my wooden spoon when I stirred it (old and cheap, but still broken! Double checked our math…No problem. So just in case someone else is a slow as me, I used extra crunchy peanut butter. Yummy. There’s just so much you can do with it. I think I forgot to rate this in my last comment, please add rating of 5 stars. Coconut sugar gives a deeper flavor than light brown sugar. I cut sugar down to 200g and used raw sugar (no brown sugar where I live). Here are some of my mistakes and things I wil do differently next time: 1 I wasn’t paying attention to the directions and mixed the sugar with peanut butter rather than sugar with eggs which I think caused more graininess than I would have likd. Thanks for the idea! I shared some in the car on the way up and the driver politely insisted that they be left in the car to eat on the way home instead. with Maldon salt sprinkled atop. I can totally relate to this post. Deb, thank you for this! I’ve never actually tried this recipe with processed peanut butter so I could be missing out on something even more fantastic (hard to imagine). Wondering if this was the culprit. I have to say, they only turn out when I bake them at sea level. Making things about what they are not is a really easy way for me (severely lactose intolerant) to see if I’m going to actually be able to eat a recipe..and I thus support the inclusion of x-free in the title. These are perfect! For anyone who used PB without added sugar, did you need to adjust the brown sugar in the recipe? I made them with dark brown sugar, and they were wonderful. I found that the sugar didnât melt after baking – so i could really feel the crunch of the sugar when I bit into the cookies. Had great height and was delicious. This is what I DiDnot do ( not on purpose … too many plates in the air…). Bake smaller cookies for 14 to 15 minutes and larger for 18 to 20. I just made these and they are delicious! These were a smash hit! These were amazing! no pockets of unmixed anything. i don’t have light brown sugar for some reason. my. They did spread and also they got a little overbaked on the bottom. http://smittenkitchen.com/blog/2015/06/chocolate-chunk-granola-bars/. Anyway, I finally made them because I had a potluck and had procrastinated until the day before. Next I used only 1/2 cup coconut sugar with the rest of the recipe as is. The recipe came together very quickly with an electric hand mixer. Also, a plate of two cookies served next to a slice of bacon to be used as a chaser was also discussed. Good God! Made these last night to take around a friendâs who shares my PB addiction. and I was just testing it out to see what the fuss was about). Be sure to use coarse-grain or flaky sea salt because a fine grain will just melt into the cookie. I started with 2c whole hazelnuts and whizzed up my own hazelnut butter, then added remaining ingredients figuring what-the-heck?! These are delicious, and I’ll be making them frequently! Whoa. Iâm really digging it. Made these with my 3 year old – such an easy recipe to make with kids! I don’t know what I did ~ I followed the instructions exactly ~ wasn’t like play doe though ~ it was very soupy! You had me at peanut butter + salt but thanks for the extra descriptors as I know can almost taste how good they would be and am heading to the kitchen right now to make some. Rave reviews all around and a nice way to ring in the new year. They’re super easy and super tasty. They are great little cookies. These cookies did not disappoint! I used the only peanut butter I had on hand, which was Jif Natural. Had a feeling the hand mixing was necessary, should have followed my instinct! Shelagh — Thank you. Wonderful! I still wish they were sweeter – but I think that everyone has a different sweet tooth! I think I gained two pounds instantly. I use Skippy here; I use the sugar as listed. Although a bit misshapen, they disappeared very quickly… Nice to have an easy cookie recipe on hand. I cannot even imagine baking these with that much sugar though. It’s a workout! Dee — Fleur de sel is usually more coarse, but still in crumbly granules, i.e. These look great. Since I used Wellsley Farms organic creamy pb and it’s nothing but peanuts and salt, I thought I’d be clever and dig up the really solid layer at the bottom of the jar. I am a one ingredient peanut butter girl (maybe two;salt) but made an exception for these cookies. Thanks so much for posting! Yum. I didn’t try to make cute domes or striations and I don’t have a scoop, so they looked like ugly chocolate chip cookies. Craving decidedly not squelched, so I’m going to make these happen this week!! That didn’t seem to be long enough as some of the balls flattened while baking,, so next time I will leave in freezer for 45min-1hr. Come teach me your ways!) If yes could you post the amount of Splenda and almond meal you used (didn’t know I would need to do this). I had already purchased 100% natural, one ingredient peanut butter before reading all of the comments. I made another adjustment by putting a single chocolate chunk in the middle of each before sprinkling the salt on top. You might try swapping out a tablespoon or two of peanut butter with it? I over-mixed and over-baked it seems. I added chopped semisweet chocolate to the Walnut variety and those were positively slammin’ as well. The most time-consuming thing was the scoopingscooping! These are my go to flourless peanut butter cookies that *do* include chocolate chips. Otherwise tasty peanut butter cookies, a bit sweet for me personally, but a handy gluten free cookie recipe to have! Worth experimenting with … I tried cocoa powder and that was a bust. I used the Kirkland natural peanut butter from Costco with good results – striations on the top without any time in the freezer and a play-doh consistency after mixing. I am addicted and have also made an addict of my boyfriend (who will easily eat any baked good, though confesses peanut butter is not a favorite). I know it’sounds advised to use smooth peanut butter, but I have a jar with delicious cruncy PB that I would looove to try with these. Boursorama … These look delicious. I tried making these and they flopped! To be fair, I liked them even without the vanilla and it was more a novelty for me to make a cookie without using flour. However, I do wish that it had more sweetness and/or chocolate. These look like the perfect antidote for a frustrating school day. (as far as being soft enough to squish the pb cups into and not be ruined? Half the mixture yielded 8 goodly, chunky cookies which were an excellent, crispy, slightly gooey centred dessert. I am absolutely obsessed with these cookies. It was worse upon baking. It’s an absolutely delicious cookie, the recipe is a keeper for sure. Whoa, Deb. I made them exactly as written but only had 4 ounces of white chocolate (instead of 6) and they were still superb. These were amazing – almost caramelized on the outside. I tried baking nonetheless and the cookies were just baking in a puddle of oil. Brought to work. What a great recipe! I used natural Skippy and they turned out, though flattened more than in the pictures. Made the dough yesterday, chilled it overnight in the refrigerator and baked today. I made these cookies once and they were amazing, but the second time i tried they were extremely oily. A definite repeat! Cannot wait to make these. Just to add my $.02 to the light brown sugar/dark brown sugar conversation, I’ve been making them with 1 1/2 cups of light brown sugar and 1/4 cup dark brown sugar after having run out of the light brown sugar making an earlier batch, and the result is (dare I say it) even closer to my ideal of cookie perfection than the ones with all light brown sugar. I usually do a dash of salt and vanilla. ), I just made these with organic creamy peanut butter. It was very ‘fudgy’ v/s cakey …. And so simple! Snacks in our house include Cheerios mixed with raisins, a piece of string cheese, or cut up melon I had the energy to clean before crashing out from exhaustion the night before. I made this using smuckers creamy natural peanut butter and it worked like a charm! Chilled 10 minutes in freezer before scooping but did not freeze the tray, and they turned out perfectly. No dome shape, alas, but trust me, nobody complained about that in my household :)). Followed your tips about putting them in the fridge before scooping and freezing before baking — and they turned out just like the pictures! Thanks for sharing, Deb! Let me be the cautionary tale: Followed all directions except whisk by hand. Peanut allergies at my house. And I am a cook, not a baker! I’m at altitude (10,000 ft), do you think that could have flattened them?? I made these before work this morning, because I forgot I was supposed to bring something in for a lunchtime meeting. No flour? I wonder if it’s related. They turned out great. And then, as these things happen, while walking past a coffee shop on Sunday, I abruptly decided my husband and I needed a re-up, and while in there even more abruptly decided we had to split the last peanut butter cookie at the shop before someone else got to it. I followed all the freezing & scooping instructions to the final detail. I tried it with and without and did find a better dome and final shape with the 15 minutes after. Any reason in particular not to use chunky peanut butter? One as per this recipe. I really liked the bits of peanut. These are the best peanut butter cookies I’ve ever tasted, and so easy! I don’t keep brown sugar on hand so I used granulated sugar (reduced to 245g) and added 2T molasses. I made these EXACTLY as written (except I skipped freezing them because I have NO room in my freezer (who has that much space in their freezer? Adding chocolate — I can’t believe I’m saying this, but I just don’t think it’s needed here. :)), I always grew up on a peanut butter cookie that was similar. That said, they are delicious and always get rave reviews so who cares! Thanks for the recipe! I remember making 3-ingredient PB cookies with my mom in middle or high school, and these look so much better! I made these with 365 brand Unsweetened Peanut Butter (a natural peanut butter) and they came out great! Iâm curious as to why a rimmed baking sheet is specified – would a rimless sheet alter the way the cookies bake? The outer texture was lovely and crisp but the inside was quite ‘doughy’. Dough didn’t seem like play-doh at all so there’s obviously something in that Skippy/Jif! Also, I subbed coconut sugar for the brown sugar and homemade vanilla extract (made using your recipe). OMG is all I can say, really. Can you please recommend the best egg substitute for this recipe? They do taste delicious though! Finally, it’s scooped tall and chilled before baking so it keeps its height. I’ve been making these in one version or another for about 15 years and they’re always a hit. Totally want to try them :), Hannah did you make them with the natural peanut butter? And those folks who thought maybe they’d be good either dipped in milk chocolate or with a hershey’s kiss pressed right into the center…I’ll do the research and get back to you. For anyone considering using dark brown sugar, I have made these five times since the posting. Mine are very dark on the bottom as well. and I’m very allergic to gluten. The weight of packed light brown sugar is 215 grams per cup (as opposed to 192 grams per cup, or 4 g per teaspoon, of unpacked light brown sugar), which would make 1 3/4 cups packed light brown sugar to be about 375 grams. PS: i did use about 80 grams of crunchy peanut butter as I ran out of smooth. Maybe others have been successful, but only light brown from now on for me. Recipe works just fine! You had me at “like a peanut butter cup.” Currently resenting my husband’s accidental purchase of reduced fat skippy or else these would happen tonight. Maybe they needed salt in the dough in addition to on top? used one jar of skippy peanut butter and whole foods organic light brown sugar. Made these for dessert. Your chocolate banana bread is my team’s favourite right now. The cookies set up nice and high and came out pleasantly sandy-ish on the edges/soft in the middle with a nice crunch from the demerara sugar. I’m still amazed that these few ingredients actually did this… but not surprised that it came through you! Made these delicious cookies earlier this week. The last recipe there is the Cannoli pound cake :(. Purchased some “American-style” smooth peanut butter yesterday, and made a batch last night. I made with dark brown sugar and Adam’s natural creamy peanut butter because that’s what I had. They asked in surprise, “Those are home-made?! I didn’t however get the crispy outer edges so I’m guessing that’s because there was no margarine or hydrogenated oils in the peanut butter. I also skipped chilling because my dough was already fairly firm; it’s cold in his house. I used the kitchen aid because it’s sort of new to me and I was excited. Thanks, Deb! Hello there… Belgium calling… I just made these with Calvé, a 350g jar which was all the Carrefour had, topped up with the health food shop peanut butter we had in the fridge (Horizon brand). I have help! Sounds amazing! I tried a ‘natural’ version as it was the only thing in-house and it came out terrible. Just pulled a test batch out of the oven to find peanut butter cookie perfection. Once it chills in the freezer the dough is simply too clingy. Usually 2 mins of whisking is required. thanks for another winning recipe. Seriously the best peanut butter cookies ever and happens to be something my GF husband can enjoy! I wanted to make them again today and just found out that I was out of peanut butter, so I felt a little bit experimental and used smooth Speculoos (450gr) of it. These were amazing! Not sure if ease/speed of these cookies is in the tags but it should be. 2 I used the recommended skippy and found the final product much too sweet. Thank you x â¤ï¸. Pretty sure you should chill the dough for at least an hour (or more) to get the dome shape. I wonder if they would be as fantastic if I freeze them. Also, I’m not above using Skippy if it will make a better cookie, but it seems like they all have at least a little added sugar, don’t they? These were so good that I believe this recipe will forever replace my former default peanut butter cookie recipe! I think it’s the red hair/big brother combo. I just had my first Ovenly peanut butter cookie from the Oren’s on William St. in lower Manhattan on Friday when they had a buy one get one deal, and, like you, was blown away. I even baked them a little longer than you say. Hi Lauren, this one is about chemistry. Everyone loves these, quick easy and delicious. The only addition I make is 1 tsp instant expresso powder to enhance the chocolate flavour. I added a tablespoon of molasses and used dark brown sugar–much more complex flavor and still super easy! Thanks. I figured it was because I used the kitchen aid (low and brief). Perhaps the higher egg-to-peanut-butter ratio would help with that problem in his recipe, and my comments are completely unhelpful, but for what it’s worth…beware. I prefer to use a slightly bigger scoop as they are more spread (about the size of your hand), soft and fudgey and stay soft for days ðð, I also use dark brown sugar and half crunchy half creamy pb topped with Maldon salt before freezing and they have the perfect crunchy texture Exactly as I thought they would turn out! My scoops didn’t seem to melt/spread at all. Theyâre super easy to make and are the peanut butter equivalent of fudgy texture-wise. I just made them with chunky peanut butter, and they’re great. She’s recently left for college, so guess what has moved to the top of my must-make-now list? This is one of my favorite PB cookie recipes. They’re incredibly easy to make and better than most peanut butter cookies I’ve ever had. These were really good paired with the chocolate pudding. My. Yum! Aside from some high-altitude adjustments (+25F oven temp and slightly shorter time), I followed the recipe exactly. Love these! I totally understand being completely un-interested in all of the “free of ___” recipes. Yum! My hunch is that they’ll still work with adjustments but they may not look like the ones you see here, i.e. Ridiculously good. I’m going to a BBQ tomorrow, and I want to bring something, but all I’ve been told is “I think she avoids gluten, but there’s other stuff she won’t eat either.” I’m thinking I’ll make these, maybe dip or drizzle some in chocolate, and call it a day. These were so easy to whip up. I whipped these up and baked them ahead of popping the chicken (well, turkey) meatballs a la Smitten Kitchen in the oven for dinner. I’ve made these cookies twice and have been thinking about dipping the cooled cookies into some melted chocolate the next time. They’re damn near perfect. I hear you on all the *something-FREE* recipes out there. oops sorry!! janetP – If your nut-free celiac husband can tolerate sesame seeds – Try Deb’s granola bars from this summer ( just check the oats). Did you use a whisk to mix in the peanut butter? 3 I’m pretty sure I undercooked this batch. So good. Of course I had to individualize the recipe (that is I had to use what I had around being thrifty and of course being like Deb’s family, I had to add chocolate). These are so easy to make and they are the most delicious cookie! Good luck. I used a full jar of the Skippy peanut butter, chilled the dough for several hours and used the #40 scoop and made 26 cookies. I decided to throw these together at the last minute one Sunday evening with my little one crawling at my feet (I’m a glutton for punishment, what can I say?). http://www.amazon.com/Greyston-Bakery-Cookbook-Helen-Glassman/dp/0877734143. Loved these the first round when I followed the recipe exactly. I also froze the dough after I scooped it and it lost a little of the height but as big as they were it didn’t matter. Dough was quickly chilled in the freezer for 5-10 minutes. Pure and simple heaven. I only have honey and maple syrup in my cabinet. I can tell you from baking these myself and from having them at a bakery that they are somewhat moist on the inside and a shade darker. Cas confirmés, mortalité, guérisons, toutes les statistiques Dark chocolate chips/chunks would be a better choice to balance the sweetness inherent in this cookie. How these keep — Well, ours only lasted two days in an airtight container at room temperature but I was VERY impressed with how well they kept — they still had the crisp exterior and soft interior, which, to me, means they deserve a standing ovation. Oh, I test some with milk chocolate chips shoved inside. Seven years ago: Twice-Baked Shortbread and Acorn Squash Quesadillas with Tomatillo Salsa it will work but will probably end up flatter. Before putting shaping them into balls and after. I thought it was the oven, freezing/chilling the dough, so I made variation after variation. But I measured very precisely by weight and still ended up with a crumbly mess. They’re headed in to my office tomorrow, along with some caramel ice cream I made earlier – dessert for our team lunch! I’m trying to figure what I’m doing wrong. And I love peanut butter cookies. It was definitely a playdough consistancy, maybe a teensy bit softer. I was still happy with the shape. I added a little bit of grated chocolate to the dough. I made my own brown sugar (using white sugar and molasses) because I couldn’t be bother to go to the store. I’m not sure what the difference is between that and fleur de sel. Fourth, check your oven temp with an oven thermometer as it may run âhotâ. Amazing, would never have imagined that they could be so good without all the “typical” baking ingredients! They looked exactly like the pics. Any suggestions? Mine were flat and crunchy, although still delicious. I got a little creative on the second batch and put a thumbprint full of Stonewall Kitchen Blueberry jam in them. He’s doing Keto, so I made one batch with Swerve brown sugar-substitute, and another with dark brown sugar (because I’m not doing Keto.) I’m wondering how much extra sugar you might have to add in if you go the natural way. I made them this afternoon and we enjoyed them but prefer JoAnne Chang Flour PB cookies more. I wonder if I overmixed? So delicious and easy to make. They are AMAZING. The ones that chilled before baking came out much chewier and richer. These look a-ma-zing! are. The texture was just like please, I used #40 cookie scoop and put them in the freezer for 20-25 minutes. Happy eating! I became obsessed with making them yesterday, and made these instead of dinner. It also says that each tablespoon weighs 16 grams, i.e. I made these from the ovenly recipe a couple of weeks ago and while they tasted amazing, mine deflated because I didnât do the prescooping freeze that you suggest here, and thus the texture wasnât as amazing as what you describe, I will try it again with that note. Hey y’all! Once cool, these have a delightful texture…crispy on the outside and chewy in the middle. I would highly recommend making these ASAP! Maybe the first batch was too crowded on the tray or I didn’t freeze them enough. Oh, and I bet all those snacks were put together without the benefit of screen time to distract kids while I futz in the kitchen. It’s a head scratcher, for sure. I am a diabetic with genetic predisposition so my diet has always been good, probably helped to postpone the inevitable . I forgot to sprinkle the salt on top, which I think they definitely needed – something to cut through, so I’ll have to remember that the next time. Which I did, and he finished off the entire tin by the end of the weekend. I made these. I used olive oil, Tehina (whole foods) in lieu of nut butter and chopped dates along with the chocolate chips. or just regular sweetened, processed peanut butter? Like another commenter wrote they are plenty sweet with natural peanut butter. Will have to see if they let me … ;). I would never want anyone to think I pull this off singlehandedly. These are like a dream come true. They were FANTASTIC and I will be using the natural stuff from now on! I’ve made this now weekly for at least 6 months after reading it here, thank you oh so much!! I made these last night for my family and they were a hit! I’m a long time reader of yours and this is the first time I’m commenting on a post. I followed the freezing instructions as well. The best I have ever tasted. Hi – I have made these cookies several times and they are AMAZING! Your tastebuds will thank you. I definitely recommend freezing for 15 minutes before baking! The dough was really gooey and oily, and even though I froze it both before and after forming, the cookies did not hold their peak shape but turned out like regular cookies. The cookies barely swelled in baking, and certainly did not spread. I made these with demarara brown sugar because that’s what I had on hand, and although they are delicious, they are almost too sweet and the taste is overpowered by sweet instead of peanut butter. They are perfection of the classic pb cookie genre in both taste and looks, and I’ve never gotten so many compliments on such a humble cookie. Who needs it! Of course this will vary based on scoop size. You could bake one cookie at a time until you find the winning oven temp/time. I am not a baker. Thanks for the wonderful recipe! We’ve been a peanut-free house for 6 years so I take their word for it. I made these today. (but wish I did try them slightly warm….next time. Will that play a big role in the outcome? Canât wait to try this recipe out.Thanks for sharing it. You’ve made beautiful cookies, Deb! I put the whole bowl of batter in the freezer for 15 minutes before scooping them out; then I put half the cookies in the freezer for an additional 15 minutes before baking but just baked the other half right after scooping. I can see myself mixing up a batch or two to freeze and bake off as needed.
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