This post was created in partnership with Califia Farms.
More brown things. More peanut butter things. More chocolate things. I know I know I KNOW. But I’ve been sitting on this recipe for far too long and at least once a week someone hounds me about sharing it. So here it is in all its Timberland-hued glory: the very best peanut butter cookies I’ve ever made.
My whole life – well, since I started baking damn-near a decade ago, anyway – I’ve been making peanut butter cookies with store-bought peanut butter and it took nine years before I realized the store-bought variety isn’t doing peanut butter cookies any favors. The creamy stuff is typically laden with palm oil (amongst other things) and the not-so-creamy stuff is laden with tiny bits of peanuts that serve no purpose other than to get stuck in my teeth. The former makes for a poorly textured dough (when using measurements of flour and peanut butter that are semi-proportional) and the latter makes for cookies that are peppered with tiny peanut bits. So because I’m sick of 1) working with shitty dough and 2) eating cookies that are gritty, I’ve started using homemade peanut butter and it is no exaggeration when I say it makes for a life-changing peanut butter cookie experience. The dough handles beautifully, the cookies are grit-free, and the peanut butter flavor is so rich and prominent I’m almost certain you’ll never want to make peanut butter cookies with store-bought peanut butter ever again.
(Did you count how many times I said peanut butter? OOF.)
Anyway, that’s my case for making all future peanut butter cookie recipes with homemade peanut butter. If you try it, let me know what you think/if I’m crazy/yadda yadda yadda. I’ve gotta jet because we have exactly one hour and 30 minutes before we have to be out of our condo and I still need to clean it and myself. And drag my husband out of bed. I’ll fill you in on life happenings soon but, if you couldn’t tell, it’s a freakin’ circus around these parts. HUGS. <3
PS – The evolution of this recipe.
PPS – Totally unrelated but for those of you looking for a solution to your smelly silicone ice cube molds: stick them in the oven at 350˚F for 30 minutes and BAM! they’re good as new.
Notes: If you don’t use my recipe for homemade smooth + creamy peanut butter, you’ll likely have to use 20-25% less flour because my recipe for homemade peanut butter yields something that has a consistency far different than store-bought varieties. To make these cookies gluten free, replace the unbleached flour with gluten free 1-to-1 baking flour. Coconut sugar and sucanat both work excellent in this recipe (but once you add the warm milk mixture, you’ll want to let it sit for ~10 minutes so the liquid works to dissolve the sugar). Recipe can easily be halved for those of you who aren’t interested in having 30 (small) cookies hanging around.
This post is sponsored by Califia Farms, maker of my favorite non-GMO + carrageenan-free almondmilk (amongst other delicious beverages). All opinions are my own and I think Califia rules.
ONE BOWL PEANUT BUTTER COOKIES
2 tablespoons (24g) unrefined coconut oil
1/4 cup (55g) Califia Farms unsweetened almondmilk
3/4 cup (170g) brown sugar
1 cup (220g) homemade smooth + creamy peanut butter
2 teaspoons (12g) pure vanilla extract
1/4 teaspoon (1g) baking soda
1/2 teaspoon (3g) fine sea salt
1 1/4 cups (175g) unbleached flour (see notes for a GF option)
You’ll also need
Sea salt flakes
Dark chocolate peanut butter cups
Preheat oven to 350˚F. Line a large baking sheet with a silicone mat or parchment paper; set aside. Add the coconut oil and almondmilk to a small saucepan set over medium heat. Heat just until warm (do not bring to a boil) then off the heat and pour the mixture into a large mixing bowl. Add the sugar, peanut butter, and vanilla extract; whisk until smooth. Add the baking soda, sea salt, and flour (sift it if you’re feeling fancy), and use a rubber spatula to stir just until the flour is incorporated. Cover bowl with plastic and transfer to the refrigerator to rest for 30 minutes.
Using a 1 1/2 tablespoon scoop, drop the dough onto the prepared sheet, 2-3″ apart. Press the backs of 1/3 of the cookies with a fork and sprinkle with sea salt flakes (leave the others as is). Place the sheet in the freezer for 30 minutes, until dough is frozen solid, then bake at 350˚F for 12-14 minutes. As soon as the cookies come out of the oven, top the ones you left as is with chocolate chunks and/or peanut butter cups. Sprinkle with sea salt flakes if desired. Allow cookies to cool on the baking sheet for five minutes then transfer to a wire rack to cool completely. Cookies will keep in an airtight container for up to three days.
Yield: 30 2″ cookies