These are new in my repertoire. But they’re bound to become a staple! My teenage daughter came back from school the other day and frantically announced that we HAD to make some peanut butter cookies because she had a terrible craving for them. So I had to be quick and come up with a foolproof, no fuss, success guaranteed cookie recipe to satisfy her craving as swiftly as possible. In such a state of frantic craving, what better source could I have turned to than Martha Stewart’s Basic Drop Cookie Recipe? I love versatile recipes. It’s like having several different colors of the same favorite shirt or sweater in your wardrobe! And speaking of colors, I just love the tone of peanut butter!! In fact I did consume a lot of peanut butter and jam sandwiches during my teenage years! So I don’t know why I haven’t made these cookies before? But as I always say, it’s better late than never. Both my daughter and I were very pleased with the outcome of this endeavor! Please note that I did make a couple of minor adjustments to the original recipe. To start with, I reduced the amount of sugar. I also cut down the amounts given in the original recipe to half, and obtained 26 small to medium size cookies. But if you have a bigger crowd or if you want to make larger cookies you can just double the amounts given here or refer to the original basic drop cookie recipe!
- 1,5 cups all purpose flour (I used a mixture of oat flour + all purpose flour)
- ¼ tsp coarse salt
- ½ tsp baking soda
- 115 gr (1 stick or ½ cup) butter, at room temperature
- ½ cup (120 gr) brown sugar
- ¼ cup (50 gr) caster sugar
- ¼ cup (90 gr) peanut butter
- 1 large egg
- ½ tsp vanilla extract
- ½ cup chocolate chunks or chocolate chips
- ½ cup roughly chopped unsalted peanuts (optional)
(Yields 24 cookies using 3,5 cm [1 3/8 inch] scoop or 12 large cookies using 5 cm [2 inch] scoop)
Step by step method
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- Heat oven to 175 C (350 F). Line two trays with baking paper.
- Sift flour, salt, baking soda into a bowl and set aside.
Place butter and both sugars in a mixing bowl and beat on low speed with an electric mixer until light and smooth (if you want to work on your arm muscles, you can opt to do this manually with a wooden spoon but it takes longer and doesn’t change the result). Add peanut butter and mix well. Then add egg and vanilla and mix well until combined.
- Now add mixture of sifted dry ingredients in 3 parts, mixing well with a spatula or wooden spoon to incorporate the flour into the batter after each addition.
Finally add the peanuts and chocolate chunks and blend into the batter.
- Using an ice-cream scoop (or two teaspoons) drop dough onto the trays leaving about 3-5 cm space between each piece of dough. Then just lightly press each ball of dough with your hand. The original recipe calls for a 1,5 inch (3,80 cm) scoop. I have two scoops of 3,5 cm and 5 cm and I usually prefer to use the smaller one for cookies.
- Cook in preheated oven 13 to 15 minutes. Let cool on tray for 3-5 minutes, then transfer cookies to wire rack.
- You can store these cookies in an airtight container at room temperature for up to one week – if they ever last that long!