If you think sugar and salt are evil then turn away now.
These cookies have both in abundance but they are absolutely delicious.
And I do apologise to anyone on a diet because there has been a bias towards sweet recipes on this blog in recent weeks. Believe it or not I do have some health food blogger followers, because I do occasionally post a recipe with kale in it.
Anyway, talking of sweet treats, hands up if you knew it was National Dessert Day on Wednesday. I didn’t until the University of Nottingham tweeted about it like it was something real that should be taken in all seriousness.
In a household where we nearly always have pudding, I struggle with the concept of ‘National Dessert Day’. Does it mean that you can only have dessert on that day, or does it mean you should have double the amount of dessert? Either way, for me, these national/international days of whatever some marketing bod fancies are a load of old tripe (but then this is coming from someone who doesn’t do Mother’s Day, Father’s Day or Valentine’s Day).
But let’s give a big cheer for pudding (or dessert if you must) because it makes life worth living. And if you’re NOT on a diet then do try these cookies. I challenge you to only eat one.
Peanut butter cookies
Based on a recipe from the NY Times website (I’ve changed the name from ‘Salty sweet peanut butter sandies’ because that’s a bit too American for me)
Makes about 24
- 115g of butter, softened (add a large pinch of salt to the recipe if you’re using unsalted butter)
- 75g of granulated sugar
- 85g of light brown sugar
- 205g of peanut butter, smooth or chunky
- 1 egg
- 125g of plain flour
- 1 teaspoon of Maldon sea salt and 1 teaspoon of granulated sugar for sprinkling
Heat your oven to 170oC and line two baking sheets with baking parchment.
Cream the butter and sugars until smooth and fluffy (in an electric mixer with a paddle attachment, with an electric hand mixer or by hand with a wooden spoon).
Add the peanut butter and egg, and mix. Add the flour and salt and mix until well combined.
Put heaped teaspoons of dough onto the baking sheets. The original recipe uses a cookie scoop but I’ve never heard of one of these. The cookies will not spread much when they bake so they can be placed quite close together, but leave room for air circulation so they can brown.
In a small bowl, mix one teaspoon of Maldon sea salt (or other flaky sea salt) and one of granulated sugar. Sprinkle each cookie lightly with this mixture.
Bake for 12-15 minutes, until the cookies are golden brown.
Carefully lift the cookies off the baking sheets with a palette knife and cool on wire racks.
Try not to eat too many in one go.