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Karen's Perfect Peanut Butter Cookies

Perfect Peanut Butter Cookies

Look no further for the perfect recipe – for eating & gift giving!
These are gluten free! Or ~ use regular flour too.

Perfect Peanut Butter Cookies!

Simple, not fussy and EASY
Bakery quality cookies you’ll love


See recipe: how to make a crosshatch design on top of the cookies with the tines of a fork

Karen's Perfect Peanut Butter Cookies

Ingredients

2 sticks unsalted butter, room temperature,
I used organic (1/2 pound)

1 cup coconut palm sugar, organic

1 cup pure cane sugar, non GMO

1 cup natural creamy peanut butter (just ground peanuts)

3 large eggs, I used pasture raised (room temperature)

2 teaspoons pure vanilla

2 cups (minus 1 tablespoon)
gluten free flour blend, or unbleached flour

1 teaspoon baking soda

1 teaspoon sea salt

Instructions

1

Preheat oven to 350 degrees.
Lightly butter 2 cookie sheets, or line with parchment paper (no need to grease.)

2

In a stand mixer add the butter and 2 sugars, cream one minute on medium speed until light and fluffy with the paddle.
Add the peanut butter, blend on low until incorporated.
Add the eggs, one at a time, beating on low speed until thoroughly mixed in.

3

Add the vanilla, flour (2 cups minus 1 tablespoon), baking soda and sea salt.
Mix on low speed until just well combined.

Refrigerate 30 minutes*

4

Use a 2″ cookie scoop – drop spoonfuls at least 1″ apart onto one of the cookie sheets.
Slightly flatten with your fingers. Use the tines of nice sized dinner fork and make a cross hatch design.
Repeat with all of the dough – using the second cookie sheet.

5

Bake for 10 – 12 minutes until the cookies are lightly browned around the edges and slightly puffed.

The trick here is not to overbake them… I like a little chewy peanut butter cookies, not dry ones!

*The dough is refrigerated so that the impressions with the fork’s tines will be apparent.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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