After making a batch of Stella Parks’ latest chocolate chip cookie recipe on Serious Eats, I figured since the food processor was out and I’d have to clean it anyway, I might as well use it for more cookies. So this recipe started out as a food processor attempt at Crisp and Thin Peanut Butter Cookies, but I made the cookies again a couple of times using a mixer and the creaming method and they were just as good.
These cookies are both crisp and thin. Reducing the sugar, using too much flour or using margarine in place of butter will make the cookies less thin. For the first round, it’s best to make them as directed. Also, be sure to use regular sugar-added peanut butter.
Sifting the flour is an important step if you are using lumpy flour or if you do not have a scale. If you’re using a well aerated and non-lumpy flour you can just weigh the flour, but it never hurts to sift.
Crisp and Thin Peanut Butter Cookie Updates
I switched ovens and felt like the cookies weren’t coming out crisp enough. Lowering the temperature to 300 degrees F. and baking for a longer time (20 minutes) made the cookies light and crisp throughout. In addition to lowering the oven temperature, I made the cookies smaller. This increased the yield as well.
Gluten-Free Peanut Butter Cookies
The recipe works well with King Arthur Measure for Measure 1:1 flour. I used the weight rather than the volume, so 120 grams. I also used the 300 degree temperature since the lower, slower, bake time makes cookies crisp.
Peanut Butter Bark
I recently tested this recipe as Peanut Butter Bark. To make as a bark, follow the directions for making the dough, but halve the ingredients, reverse the amounts of brown and granulated sugar and use 1 egg white in place of the egg. Spread into a thin layer on a parchment lined baking sheet and bake at 300 for about 20 minutes or until the edges just start to brown. Cut into triangles or shards while still warm, then let cool. For the bark, it’s best to really pack the dough with peanuts.
- Baked All Butter Pie Crust
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Recipe
Crisp and Thin Peanut Butter Cookies
Anna
Pin Recipe
Ingredients
- 1 cup sifted flour (120 grams) You can skip sifting if you have a scale
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick salted or unsalted butter, cool room temp (114 grams)
- ½ cup light brown sugar, packed (100 grams)
- ¼ cup plus 2 T. granulated sugar (75 grams)
- ½ cup crunchy or creamy peanut butter (130 grams)
- ½ teaspoon vanilla
- 1 large egg
- ½ cup oats old fashioned or quick are okay
- ⅔ cup chopped peanuts (optional)
- 1 cup peanut butter chips or chocolate chips (optional) or a mix of chips and candies
Instructions
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Preheat oven to 350 degrees F. OR for a lower slower bake time, 300. Baking at 300 F for a longer time usually makes the cookies more evenly crisp.
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Combine flour, baking soda, and salt and stir well. Set aside.
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In a mixing bowl, beat the butter and both sugars until light and creamy. Beat in the peanut butter, vanilla and egg.
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Add flour mixture and stir until well blended, then add oats and candy. If using extra peanuts, add them too.
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Scoop up rounded teaspoons of dough (or just use a small cookie scoop) and shape into balls, then flatten slightly to make 2 inch rounds.
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Arrange on ungreased baking sheets and bake for 12-14 minutes. If baking at 300, bake for 18-20 minutes.