Chef Gigi Gaggero

Peanuts rank high on the top ten allergen list so feel free to swap nut butters! These golden-blonde cookies are slightly soft, mildly chewy, and dense, with satisfying peanut butter taste! If you grind your own they will come out a little different, but still delicious.

You’ll Need:

4 ounces unsalted butter, room temp

3/4 cup packed light brown sugar

1/4 cup granulated sugar

1 large egg, room temp

1 teaspoon good quality vanilla extract

1 cup peanut butter or nut butter

1 3/4 cups unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon table salt

Here’s How:

Step 1: Preheat the oven to 350’F degrees. Prepare two sheet pans lined with parchment or silpats baking mats. Set aside.

Step 2: Cream butter and sugars with paddle attachment for about 2-3 minutes. Any longer will produce a cake like cookie.

Step 3: Add Egg, nut butter and vanilla. Mix just to combine. Do not overmix.

Step 4: Combine flour, salt, and baking soda- stir to well to distribute ingredients into the flour.

Step 5: Add flour mixture to nut mixture and stir to combine without over- beating.

Step 6: Using a tablespoon or a 1 ounce portion scoop, place dough onto prepared baking sheets and into the oven for 10-12 minutes. I use a gently wet, potato masher after scooping to give a cute ridge formation on the top that has become the Peanut Butter Cookie’s own trademark. I also dust the top with a little sugar before baking. 1-2 inches apart, these wont spread much.

Cool before serving.

Makes approximately 2 dozen