Cookie time! – peanut butter

Cookies, super easy to make, super easy to mess up! People constantly overbake them, have the cookies must be eaten out of the oven attitude and leave it all to the last minute from what the seen. There are many types of cookies, maybe some are best right out of the oven, but it’s not the case of the ones we’ll be covering today.

My ideal cookie has some chew to it, it’s got various flavours and becomes better with time. Good peanut butter cookies have been my favorite since I’m a wee young lad, I remember my first one like it was yesterday, the preschool I was at had a cook that prepared our meals and snacks in house, the day we had our box of milk with this sugar dusted peanut butter cookie marked me forever.

On that note, here’s my current interpretation of that long lost cookie.


Peanut butter cookies
Yields 46 2oz portions

1 cup salted butter cut into cubes
2 cups brown sugar
1 cup white sugar
3 cups smooth peanut butter (you can certainly use crunchy if you prefer)
1 tbsp vanilla extract
1 tbsp almond extract
2 tsp ground nutmeg
2 tsp baking soda
5 cups AP flour

Method: (using stand mixer with paddle)
In mixing bowl combine butter, sugars, vanilla, almond and nutmeg and cream until light and fluffy.
Once fully mixed add peanut butter and mix until combined, you’ll then add the whisked eggs into the mixture and mix until combined.
At low speed, gently add the flour and baking soda until combined(do not over mix!).
With a spatula make sure the bottom of the bowl is also well mixed and scoop onto a baking sheet with parchment paper.
Place sheets in fridge and start pre heating your oven to 350F, once oven is hot pull the cookies and press down with desired pattern (should chill at least 15min while oven heats up), pop them in for 8-10min.
Pull them out when they’re still soft in the center and allow to cool down on baking sheet before transferring onto cooking rack or other container.


This cookies are great as is, but if you give them a day, they’ll be much better once the fats solidify due to cooling and turn it into a chewy cookie!

You can cut the recipe to make less or scoop and freeze on a baking sheet, transfer to smaller container once solid and don’t stick to each other.

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