Melt in Your Mouth Peanut Butter Cookies

Recipe:

Ingredient Notes:

• Peanut Butter. Use either store-bought or homemade peanut butter for this recipe. It’s designed for creamy peanut butter without any peanut chunks.
• Butter. For best results, use butter with a fat content of 72% or higher. Your butter should be soft but not melted.
• Sugar. This recipe calls for brown sugar, which lends a subtle caramel note to the cookies. You can certainly use regular white sugar instead, though the flavor will be a bit simpler and the cookies a touch lighter in color. These aren’t critical changes, however, and your cookies will still be delicious!
• Flour. Regular all-purpose flour with about 10% protein content is perfectly suitable. If you use cake flour (8-9% protein), your cookies will be even more melt in your mouth, but you might need to add a little more. Using stronger bread flour will result in a harder cookie.
• Eggs. You’ll need medium-sized eggs for this recipe, which typically weigh around 50-55g without the shell. It’s best if your eggs are at room temperature.

Let’s start cooking!

Beat the butter and sugar together until the mixture is creamy.

Then, add the peanut butter and beat again. Add the egg and beat again.

Add the sifted flour and baking soda, and knead the dough.

Form the dough into balls and roll them in white sugar, if desired.

Place the balls on a baking sheet and press down crosswise with a fork.

Bake in a preheated to 180°C (355°F) oven for 12-15 minutes, until golden brown around the edges.

Cool and serve.

Enjoy!

This Melt in Your Mouth Peanut Butter Cookies recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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