Tender and buttery peanut butter cookies cross hatched with flaked sea salt.

FEATURED STANDOUTS

Creamy Peanut Butter

Creamy peanut butter, a velvety smooth spread, tantalizes the taste buds with its rich, nutty flavor. Peanuts go through a  roasting process that enhances its natural oils and brings out its distinctive aroma. The roasted peanuts are then ground into a smooth paste, ensuring a creamy and spreadable texture.

Butter

Butter, with its luscious and creamy texture, enhances the richness of the cookies by adding a velvety smoothness. Its golden hue imparts a warm and inviting appearance, making the cookies irresistible to the eyes. The butter’s unique ability to enhance flavors elevates the earthy notes of peanut butter, creating a harmonious blend of sweet and savory.

Canola Oil

A little canola oil takes cookies from food to amazing because of its neutral taste, allowing the other flavors in cookies to shine through. Unlike butter, canola oil does not contain any milk solids, which means it does not brown as easily. However, canola oil does have a higher smoke point than butter, meaning it can be heated to a higher temperature without burning. 

In addition to its neutral flavor and high smoke point, canola oil also has a higher fat content than butter, which results in a more spreadable cookie. This is because the fat in canola oil helps to tenderize the dough and prevent it from becoming too tough. Additionally, the high fat content of canola oil helps to caramelize the sugar in cookies, giving them a deeper, richer flavor.

While butter may be the traditional choice for cookies, canola oil is a great alternative that offers several advantages. Its neutral flavor, high smoke point, and high fat content make it an ideal addition to any cookie recipe.

Vanilla Paste

Vanilla paste is a thicker consistency than vanilla extract because it contains vanilla beans that have been ground into a paste. This paste has a more intense flavor and aroma than vanilla extract, which is made from vanilla beans that have been steeped in alcohol. The thicker consistency of vanilla paste also means that it can be used to add texture and richness to desserts and other dishes.

• Consistency: Vanilla paste is a thick, syrupy liquid, while vanilla extract is a thin, watery liquid.
• Flavor: Vanilla paste has a more intense flavor than vanilla extract because it contains more vanilla beans.
• Aroma: Vanilla paste has a stronger aroma than vanilla extract because it contains more volatile compounds.
• Uses: Vanilla paste can be used to add flavor and aroma to desserts, sauces, marinades, and other dishes. It can also be used as a glaze or frosting. Vanilla extract is typically used to flavor baked goods, but it can also be used in other dishes.

Brown Sugar

Brown sugar is a key ingredient in peanut butter cookies, as it adds moisture, chewiness, and a rich, caramel-like flavor. The molasses in brown sugar also helps to enhance the flavor of the peanut butter and create a more complex cookie.

When choosing brown sugar for peanut butter cookies, it is important to use a light or medium brown sugar, as dark brown sugar will result in a cookie that is too dark and molasses-flavored.

White Sugar

White sugar is also a key ingredient in peanut butter cookies because it adds sweetness, structure, and a delicate crunch. The sugar also helps to balance out the richness of the peanut butter and brown sugar.

When choosing white sugar for peanut butter cookies, it is important to use a granulated sugar, as powdered sugar will result in a cookie that is too soft and cakey.

Espresso Powder

 The rich, dark notes of the espresso intertwine seamlessly with the nutty sweetness of the peanut butter, creating a taste experience that is both familiar and yet utterly captivating. The espresso powder acts as a catalyst, unlocking hidden depths within the peanut butter, transforming it into a luxurious and decadent treat. 

TIPS & TRICKS FOR THE BEST PEANUT BUTTER AND FLAKE SALT COOKIES

BEST PEANUT BUTTER FOR COOKIES

When selecting the best peanut butter for your cookies, it’s important to start with your personal favorite. After all, you’re the one who will be enjoying the cookies, so you might as well choose a peanut butter that you love the taste of. If you’re not sure which peanut butter to choose, here are a few things to keep in mind:

• The type of peanut butter: There are two main types of peanut butter: natural and processed. Natural peanut butter is made with just peanuts and salt, while processed peanut butter contains added ingredients like sugar, oil, and stabilizers. If you’re looking for a healthier option, natural peanut butter is the way to go. However, if you’re looking for a peanut butter with a more creamy texture and sweeter flavor, processed peanut butter is a good choice.
• The consistency of the peanut butter: Peanut butter comes in a variety of consistencies, from smooth to crunchy. If you’re using peanut butter in cookies, you’ll want to choose a consistency that will give you the desired texture. For example, if you’re looking for a cookie with a smooth texture, you’ll want to use smooth peanut butter. If you’re looking for a cookie with a more crunchy texture, you’ll want to use crunchy peanut butter.
• The flavor of the peanut butter: Peanut butter comes in a variety of flavors, from classic roasted peanut flavor to more unique flavors like chocolate peanut butter, honey peanut butter, and maple peanut butter. If you’re looking for a peanut butter that will add a unique flavor to your cookies, you’ll want to choose a flavored peanut butter.

USING ROOM TEMPERATURE INGREDIENTS IN COOKIES

When making cookies, the temperature of the ingredients is crucial for achieving the perfect texture and flavor. Before you start baking, ensure that all of your ingredients are at room temperature, which is typically around 65-70°F (18-21°C). This is especially important for butter, eggs, and dairy when used in other recipes.

1. Butter: When butter is at room temperature, it becomes softer and easier to cream with sugar. This process incorporates air into the mixture, resulting in light and fluffy cookies. Cold butter, on the other hand, will not cream as well, leading to a denser cookie.
2. Eggs: Room temperature eggs mix more evenly into the batter, ensuring a smooth and consistent texture. Cold eggs can cause the batter to curdle, resulting in a lumpy cookie.

To bring your ingredients to room temperature, you can leave them out on the counter for a while before baking. If you’re short on time, you can place the butter in a microwave-safe bowl and microwave it on low power for a few seconds at a time, stirring in between, until it’s softened but not melted. 

Remember, using room temperature ingredients isn’t just a rule for cookies; it applies to many other baking projects as well. It’s a simple but effective way to improve the quality and consistency of your homemade baked goods.

THE DIFFERENCE BETWEEN VANILLA PASTE AND VANILLA EXTRACT

Vanilla paste and vanilla extract are both popular flavorings used in baking and cooking. While they both contain vanilla beans, there are some key differences between the two.

Vanilla Paste:

• Made from vanilla beans that have been ground into a paste.
• Thicker and more concentrated than vanilla extract.
• Contains visible vanilla bean specks.
• Produces a stronger, more intense vanilla flavor.
• Best used in recipes where you want a pronounced vanilla flavor, such as cakes, cookies, and ice cream.
• Can be used as a substitute for vanilla extract, but you will need to use less of it.

Vanilla Extract:

• Made from vanilla beans that have been steeped in a mixture of water and alcohol.
• Thinner and less concentrated than vanilla paste.
• Does not contain visible vanilla bean specks.
• Produces a more delicate, subtle vanilla flavor.
• Best used in recipes where you want a background vanilla flavor, such as sauces, custards, and panna cotta.
• Can be used as a substitute for vanilla paste, but you will need to use more of it.

Ultimately, the choice between vanilla paste and vanilla extract depends on your personal preference and the specific recipe you are using. For a stronger, more intense vanilla flavor, use vanilla paste. For a more delicate, subtle vanilla flavor, use vanilla extract.

FOR A CRISPER COOKIE

Chill Your Dough
Before baking, place your cookie dough in the refrigerator for at least 30 minutes, or up to overnight. This will help firm up the butter in the dough, resulting in a crispier cookie.

Bake at a Higher Temperature
Increase your oven temperature by 25-50 degrees Fahrenheit (15-30 degrees Celsius) for the first few minutes of baking. This will help set the edges of the cookies quickly, resulting in a crispier texture.

Don’t Over-bake
Keep a close eye on your cookies while they’re baking and remove them from the oven as soon as the edges are golden brown. Over-baking will make them dry and crumbly.

Let Them Cool on a Wire Rack
After baking, immediately transfer your cookies to a wire rack to cool. This will allow air to circulate around them, preventing them from becoming soggy.

Equipment Needed to Make Peanut Butter Cookies:

• Mixing bowls
• Measuring cups and spoons
• Spatula
• Wooden spoon or electric mixer
• Baking sheet
• Parchment paper or silicone baking mat
• Wire rack

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