Tag Archives: peanut butter cookies

Peanut Butter Cookies {Vegan & Grain-Free}

Peanut Butter Cookies {Vegan & Grain-Free}This is just to let you know that if, on the second night of vacation, you make dinner for your friends, clean up, and still have the urge to make Peanut Butter Cookies…well, that’s an urge you should follow. And if you have the urge to make them again when you return home, just go with it. The dough will only take you a minute—it’s a dump & mix situation—and they’ll hit the spot because of course they will. They’re Peanut Butter Cookies!Peanut Butter Cookies {Vegan & Grain-Free}Did I mention that they’re vegan and grain-free? Because they are. This recipe is the lightest twist on the classic three ingredient peanut butter cookie recipe that’s all over the internet. In case you’ve missed it, you can combine 1 cup creamy peanut butter, 1 cup sugar, and 1 large egg, scoop & bake, and get some pretty incredible chewy peanut butter cookies out of the deal. If you haven’t, you should give them a try, or go for any of the many variations I’ve made over the years. Or, you know, make this recipe I’m babbling about.Peanut Butter Cookies {Vegan & Grain-Free}Peanut Butter Cookies {Vegan & Grain-Free}Here, I’ve kept it pretty traditional. I added a few extra ingredients like brown sugar, a dash of cinnamon, some salt and vanilla, but the dough still comes together in moments. In order to keep the cookies vegan, I swapped the egg for an equal volume of aquafaba, otherwise known as chickpea canning liquid. It’s my egg substitute of choice—no, it won’t make your cookies taste beany—but you can use a flax egg or whatever egg substitute you like or just use an actual egg if you’re not trying to make vegan, gluten-free cookies for your vegan, gluten-free friend.Peanut Butter Cookies {Vegan & Grain-Free}Peanut Butter Cookies {Vegan & Grain-Free}I’ve also added a short twenty-minute chill to this recipe, but it’s not strictly necessary and your cookies will work without it. They’ll just be a little thinner than mine. Whatever you do, don’t skip crosshatching the tops of your cookies with a fork. I don’t know where this started or why we do this to peanut butter cookies, but I’m pretty sure it’s the law.Peanut Butter Cookies {Vegan & Grain-Free}What? I don’t make the rules. I just break ‘em. Like finishing these Peanut Butter Cookies off with the easiest chocolate-peanut butter drizzle and some chopped peanuts. Is this necessary? No. But it’s pretty and freaking delicious. And really, when it comes to Peanut Butter Cookies, the “freaking delicious” part is all that matters.Peanut Butter Cookies {Vegan & Grain-Free}Peanut Butter Cookies {Vegan & Grain-Free}

Peanut Butter Cookies {Vegan & Grain-Free}
makes 22-24 cookies

1 cup creamy-style peanut butter (not natural-style)
1/2 cup granulated sugar
1/2 cup light or dark brown sugar, packed
1/4 teaspoon Kosher or sea salt
dash of ground cinnamon
3 tablespoons aquafaba
2 teaspoons pure vanilla extract

For chocolate-peanut butter drizzle & garnish (optional):
3 ounces dark chocolate, chopped
1 1/2 teaspoons creamy-style peanut butter (not natural-style)
2 tablespoons roasted peanuts, finely chopped

In a medium mixing bowl, combine peanut butter, granulated sugar, brown sugar, salt, cinnamon, aquafaba and vanilla. Use an electric mixer to beat for one minute, until well-combined. Chill cookie dough for 20 minutes.

Preheat oven to 350F. Line two rimmed baking sheets with parchment.

Scoop cookie dough in 1 tablespoon increments, roll into balls, and place at least 3 inches apart on prepared pans.

Make the crosshatches. Lightly grease the back of a fork. Press the back of the fork into each dough ball, then turn the fork 90 degrees and press again.

Bake cookies 8-10 minutes, until turning golden at the edges. Let cookies cool on their pans for 7-10 minutes before removing to a rack to cool completely. Repeat rolling and baking process with remaining dough, making sure to let baking sheets return to room temperature between batches.

To make the chocolate-peanut butter drizzle, combine chocolate and peanut butter together in a microwave-safe bowl. Microwave in 15 second increments, stirring in between, until smooth. Drizzle over cookies as desired. Sprinkle with chopped peanuts, if desired. Drizzle will set over time, but this may be expedited by freezing the finished cookies for 10 or so minutes.

Serve. Leftovers will keep in an airtight container at room temperature for up to 4 days. Layer cookies with wax paper or parchment.

Peanut Butter Cookies {Vegan & Grain-Free}Peanut Butter Cookies {Vegan & Grain-Free}Peanut Butter Cookies {Vegan & Grain-Free}

Crispy, Crunchy Peanut Butter Cookies

Crispy, Crunchy Peanut Butter CookiesThere is a small town between Austin, Texas, and my hometown of Fort Worth that is called Hamilton. From the passenger seat of my parents’ SUV, it looks like any other small Texas town—there’s nothing remarkable about it from that particular vantage point, except that it is home to my family’s favorite pit stop, Dutchman’s Hidden Valley Country Store.Crispy, Crunchy Peanut Butter CookiesI should say that we have always called it The Flying Dutchman. I don’t know why—that’s just what we’ve always called it. I’d like to tell you that we will change our ways and call it Dutchman’s Hidden Valley from here on out, but we won’t so I won’t. A 35+ year family habit is not easily broken.Crispy, Crunchy Peanut Butter CookiesMy dad began stopping at Dutchman’s Hidden Valley in the early 1980s on his way to visit my older sister down in Fredericksburg. He’d stretch his legs and grab a Bavarian ham sandwich before getting back on the road. When he met my mom, he introduced her to the store. Fast forward ten or so years, and she and my grandma began taking Eliot and me to Dutchman’s on our way to family reunions in Kerrville. And now, twenty years beyond that, my parents take the back route to visit my older sister again, this time in Austin. They say it’s because I-35 is a mess, which is true, but I think it’s actually so they can get a sandwich.Crispy, Crunchy Peanut Butter CookiesI haven’t lived in Texas or driven the back roads in a very long time now, but a couple of Christmases ago I had the pleasure of riding with my mom from my sister’s home in Austin to my parents’ in Fort Worth. We were listening to Hamilton while zipping through Hamilton’s city limit (so meta!), when she suggested I call Dutchman’s and order some sandwiches. I did, and when we arrived we grabbed a couple of bags of chips and a Diet Coke to split, and in a snap decision, two old-fashioned peanut butter cookies. The sandwiches and chips and soda all tasted like they always have, but the peanut butter cookies were new to both of us and so much more than we had bargained for—not that we’ve ever been served anything less than perfection at Dutchman’s.Crispy, Crunchy Peanut Butter CookiesCrispy, crunchy and not-too-sweet, with an almost-savory peanut butter flavor, my mom and I talked about them all the way home. Dutchman’s peanut butter cookies are probably the best I’ve ever had in my life, and I have thought of them frequently and fondly for the last 15 months. I’m still kicking myself for not grabbing another on the way out the door—I think they were 60 cents each.Crispy, Crunchy Peanut Butter CookiesCrispy, Crunchy Peanut Butter CookiesCrispy, Crunchy Peanut Butter CookiesCrispy, Crunchy Peanut Butter CookiesNow, I am sure I will end up in Texas at some point this year, but I don’t know when, and I am highly unlikely to find myself passing through the sleepy metropolis of Hamilton. My trips are rarely more than a few days, so road trips to get Bavarian ham sandwiches and chips and my newfound-favorite peanut butter cookies are difficult to squeeze in.Crispy, Crunchy Peanut Butter CookiesCrispy, Crunchy Peanut Butter CookiesThis is all a very long way of saying that I have done my best to recreate Dutchman’s peanut butter cookies in my New York kitchen. I’ve done a pretty good job, if I do say so myself 🙂 Crispy, Crunchy Peanut Butter CookiesThese Crispy, Crunchy Peanut Butter Cookies are crispy and crunchy (duh) and sort of sandy. They aren’t overly sweet—there’s barely 1/2 teaspoon of added sugar in each one—and while I believe Dutchman’s cookies’ savory edge may come from lard (rural Texas, y’all), mine comes from a smattering of roasted peanuts. If you want a sweeter cookie, you can swap all or part of the peanuts for chocolate chips, or leave the add-ins out entirely.Crispy, Crunchy Peanut Butter CookiesHands-down, my favorite part of this recipe is that it doesn’t require a chill. The dough is sturdy and easy to roll from the get-go, so the time between the moment the peanut butter cookie craving strikes and when they are baked and ready is mercifully brief. Oh, and these cookies hold up well for at least ten days and develop deeper peanut butter flavor over time, so you can eat them frequently and think of them fondly and not have to worry about when you’ll have time to bake more, or when you can get to a roadside antique store & sandwich counter in Hamilton, Texas, to get your fix.Crispy, Crunchy Peanut Butter Cookies

Crispy, Crunchy Peanut Butter Cookies
makes about 80 small cookies

1 2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
2/3 cup creamy-style peanut butter (not natural-style)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons pure vanilla extract
3/4 cup roasted peanuts, roughly chopped (optional)

For crosshatching:
granulated sugar

Preheat oven to 350F. Line two rimmed baking sheets with parchment, set aside.

In a small-medium mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

In a medium-large mixing bowl, use an electric mixer to beat butter and peanut butter until fluffy. Add granulated and light brown sugars, and beat to combine. Mix in egg and vanilla. Use a silicone spatula or wooden spoon to fold in chopped peanuts.

Scoop dough by the 1/2 tablespoon (1 1/2 teaspoons), roll into balls, and set 2-inches apart on prepared pans.

Make the crosshatch. Lightly grease the back of a fork and dip in sugar. Press fork into each dough ball, then turn the fork 90 degrees and press again. Re-sugar the fork between cookies.

Bake cookies for 10 minutes, rotating pans top-to-bottom and front-to-back at the 5 minute mark. Let cool on the pan for 5 minutes before removing to a rack to cool completely. Repeat rolling, crosshatching, and baking with remaining dough, letting the pans return to room temperature between batches.

Cookies will keep in an airtight container at room temperature for at least a week.

Crispy, Crunchy Peanut Butter CookiesCrispy, Crunchy Peanut Butter CookiesCrispy, Crunchy Peanut Butter Cookies