(Adapted from Cookies Food Writer’s Favorites)
Creamy, chunky, smooth, oily… Any consistency is ideal when it comes to peanut butter, and any one of these works to make cookies. What I like most about peanut butter is that when you bake with it, the flavor remains, so you don’t need to use a lot of it. However, if you do use too much of it, then I feel like it overwhelms the palette and becomes too heavy. This recipe is excellent if you want a light afternoon snack that’s flavorful and somewhat healthy.
I could stuff 10 peanut butter cookies into my mouth and be absolutely content, and most of the time this is exactly what I do. The situation afterwards, however, isn’t as happy as taking the first bite of the cookie. Usually, I feel foolish of having eaten so many cookies and like I should hit the gym.
But this peanut butter cookie recipe includes whole wheat flour, which is more nutritious than white flour and will therefore fill you up quicker. I also never buy peanut butter that’s made with palm oil, because it’s mostly a fatty oil and bad for you. So the more natural and organic the peanut butter, the better (check out Whole Foods to make your own peanut butter – highly recommend it!).
In the end, the cookies that this recipe yields doesn’t make me feel that bad after. Still, one has to eat with moderation and be aware of the nutrition of every single ingredient that goes into one’s body.
1/2 cup butter (room temperature)
1/4 teaspoon salt
1 cup peanut butter
1/4 cup granulated sugar
1/2 cup brown sugar
2 eggs, well beaten
1 tablespoon milk
1/2 cup all-purpose flour & 1/2 cup whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
- Pre-heat oven to 175° C and line a flat baking tray with baking sheets or nonstick spray.
- In a large bowl with an electric mixer, beat together butter, salt, and peanut butter until well blended. Add the sugar (white & brown), eggs, and milk.
- In a separate bowl, sift together flour, baking soda, and ginger.
- Gradually stir in the dry mixture into the peanut butter mixture, whisking it all together until incorporated.
- Grab a tablespoon of the dough and place it on the baking tray, making sure to leave at least 5cm between each cookie (I sprinkled a pinch of sea salt on each cookie – completely optional). Bake for 15-20 min until edges are golden brown.
Finally, eat your cookies with a nice glass of milk!