30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Peanut Butter Cookies
Peanut Butter Cookies
Peanut Butter Cookies
⏱45 min
👥18
🔥150 cal
Medium
🍽️French
These sophisticated peanut butter cookies feature browned butter, high-quality peanut butter, and a sprinkle of fleur de sel for a delightful sweet and salty experience.
1/2 cupUnsalted Butter
1 1/2 cupsCake Flour
1/2 tspBaking Powder
1/4 tspSalt
1 cupNatural Peanut Butter - smooth, no sugar added
These sophisticated peanut butter cookies feature browned butter, high-quality peanut butter, and a sprinkle of fleur de sel for a delightful sweet and salty experience.
Brown Butter: Melt Butter in a saucepan over medium heat. Continue cooking, swirling pan occasionally, until butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
In a medium bowl, whisk together Cake Flour, Baking Powder, and Salt.
In a large bowl, cream together browned Butter, Peanut Butter, Granulated Sugar, and Brown Sugar until light and fluffy.
Beat in Egg Yolk and Vanilla Bean Paste until well combined.
Gradually add Dry Ingredients to Wet Ingredients, mixing until just combined. Do not overmix.
Chill dough for at least 30 minutes.
Roll dough into 1-inch balls and place on parchment-lined baking sheets.
Flatten each ball slightly with your fingers.
Sprinkle with Fleur de Sel.
Bake for 12-15 minutes, or until edges are golden brown.
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Ingredients
18
1/2 cup113 gUnsalted Butter
1 1/2 cups192 gCake Flour
1/2 tsp2.5 mLBaking Powder
1/4 tsp1.25 mLSalt
1 cup250 gNatural Peanut Butter - smooth, no sugar added
1/2 cup100 gGranulated Sugar
1/4 cup50 gPacked Light Brown Sugar
11Large Egg Yolk
1 tsp5 mLVanilla Bean Paste
Pinch1 gFleur de Sel
Equipment
Saucepan
Mixing Bowls
Whisk
Electric Mixer
Baking Sheets
Parchment Paper
Wire Rack
Instructions
Preheat oven to 325°F (160°C).
Brown Butter: Melt Butter in a saucepan over medium heat. Continue cooking, swirling pan occasionally, until butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
In a medium bowl, whisk together Cake Flour, Baking Powder, and Salt.
In a large bowl, cream together browned Butter, Peanut Butter, Granulated Sugar, and Brown Sugar until light and fluffy.
Beat in Egg Yolk and Vanilla Bean Paste until well combined.
Gradually add Dry Ingredients to Wet Ingredients, mixing until just combined. Do not overmix.
Chill dough for at least 30 minutes.
Roll dough into 1-inch balls and place on parchment-lined baking sheets.
Flatten each ball slightly with your fingers.
Sprinkle with Fleur de Sel.
Bake for 12-15 minutes, or until edges are golden brown.
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
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