PB & W(hiskey) a harmonious blend of creamy peanut butter, butter, and whiskey. These chewy cookies are made with a combination of creamed peanut butter, butter, eggs, sugar, and whiskey. The result is a delectable treat that is perfect for any occasion.
FEATURED STANDOUTS
Creamy Peanut Butter
Creamy peanut butter is a delicious and versatile spread that can be enjoyed in a variety of ways. It is made from roasted peanuts that have been ground into a smooth paste. Peanut butter is a good source of protein, fiber, and healthy fats. The added fat from the peanut butter make a melt in your mouth cookies.
Butter
Butter is a dairy product made from the fat of milk. It is a rich source of vitamins A, D, and E, as well as calcium and potassium. Butter has a creamy texture and a slightly sweet flavor. Butter, margarine and peanut butter are all great fats to expand your baking.
Eggs
Eggs are a nutrient-rich food that is a good source of protein, vitamins, and minerals. The yolk of the eggs increase the richness of the cookies. The eggs also increase the height of the cookies.
Brown Sugar
Brown sugar is a type of sugar that has a slightly molasses-like flavor. It is made from sugar crystals that have been coated with molasses. Brown sugar is used in baking to soften the final product.
White Sugar
White sugar is a type of sugar that has been refined. It is a pure sucrose, which is a simple sugar. White sugar is used to add stability to the recipe and structure to the cookies. White sugar is the main contributor to the snap in the cookies and the toasted bottom.
Whiskey
Whiskey is a distilled alcoholic beverage made from fermented grain mash. It can be made from a variety of grains, such as corn, rye, wheat, or barley. Whiskey has a complex flavor that can vary depending on the type of grain used, the aging process, and the proof. Use your proffered brand for this recipe.
Salt
Salt is a mineral that is essential for human health. It is a good source of sodium, which is an important electrolyte. A slight sprinkle of salt increases all the natural flavors already present in the recipe.
TIPS & TRICKS FOR THE BEST PB & W(hiskey) Cookies
How to Use Different Sugars to Create Your Perfect Cookies
Of the various types of sugar used in cookies, granulated white sugar is the most common. It contributes a moderate level of sweetness and a crispy texture. Brown sugar has a slightly higher moisture content compared to granulated sugar, resulting in a chewier texture and a richer, more complex flavor in cookies.
Adjusting the proportions of granulated white sugar and brown sugar in a recipe can significantly impact the final texture of your cookies. For a chewier, softer cookie, use a higher proportion of brown sugar. Conversely, for a thin and crispy cookie, use more granulated white sugar.
Experimenting with different ratios of these two types of sugar allows you to customize your cookies to achieve your desired texture and flavor profile.
WHAT KIND OF WHISKEY SHOULD YOU BAKE WITH
For a boozier cookie use up to a 1/4 of a cup of your favorite whiskey. At that ratio the whiskey is slightly more pronounced and featured in these cookies. Use your preferred brand of whiskey since this recipe has a higher ratio of alcohol than most cookies and you will be able to taste it.
Best Peanut Butter for Baking Cookies
Creamy peanut butter: Creamy peanut butter is the most common type of peanut butter used in cookies. It has a smooth, velvety texture and a rich, nutty flavor.
Chunky peanut butter: Chunky peanut butter has small pieces of peanuts in it, which gives cookies a more rustic texture. It also has a more intense peanut flavor.
Natural peanut butter: Natural peanut butter is made with peanuts and salt, and no other ingredients. It has a more pronounced peanut flavor than creamy or chunky peanut butter. Make sure you stir the peanut butter due to the top layer of settled fat, prior to adding it to the recipe to make sure you get an accurate yield.
USING BOTH MARGARINE AND BUTTER IN BAKING COOKIES
When it comes to baking cookies, the choice of fat can significantly impact the final outcome. While butter is a classic ingredient known for its rich, creamy flavor, margarine offers a more neutral taste and is often preferred for its spreadability. However, using a combination of both butter and margarine in cookies can yield a balanced result that combines the best of both worlds. The margarine keeps your cookies with added crunch with a more toasted brown buttery bottom due to its increased smoking point.
Room Temperature Ingredients
When baking cookies, it is important to use room temperature ingredients. This will help the ingredients to blend together more easily and produce a smoother batter.
To bring ingredients to room temperature, simply leave them out on the counter for about 30 minutes before baking.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Mixing bowls
Measuring cups and spoons
Spatula
Whisk
Parchment paper or silicone baking mat
Baking sheet
Oven
SIMILAR INGREDIENTS TO
Frosted Peanut Butter Cookies
Tellicherry Black Pepper Hot Cocoa
Brownie Batter Pancakes
ENJOY THIS RECIPE WITH
Walnut Chocolate Chip Cookies
Chewy Chocolate Chunk Cookies
Brown Butter & Almond Shortbread Cookies
PB & W (whiskey) a harmonious blend of creamy peanut butter, butter, and whiskey flavors. These chewy cookies are made with a combination of creamed peanut butter, butter, eggs, sugar, and whiskey. The result is a delectable treat that is perfect for any occasion.
INGREDIENTS
- ½ cup (1 stick) unsalted butter, softened
- 1/2cup (1 stick) margarine
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 TB whiskey
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1Tb vanilla paste or extract
INSTRUCTIONS
- Preheat the oven to 350 degrees F .
- Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. (About 1 minute)
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop the dough with an one ounce cookie scoop onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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