These peanut butter cookies were a family affair when we filmed this for the Culinary Cam YouTube channel. Here's a behind the scenes shot as they heckled me for making Peanut Butter Miso Cookies. Sometimes you just need to go back to the basics, right? And I love that these can be made in about 30 minutes with ingredients you probably already have in your kitchen.
Watch the video on my channel...or here...
Ingredients makes approximately 20 cookies
- 2/3 cup organic peanut butter (I used crunchy)
- 1/2 cup (1 stick) butter, room temperature
- 3/4 cup organic dark brown sugar, lightly packed
- 1/3 cup organic granulated sugar plus more for rolling
- 1 egg
- 1-1/2 cups flour
- 1/2 teaspoon baking soda
- Also needed: baking sheet with parchment paper or silicon mat; cookie scoop, optional; fork
Preheat oven to 350 degrees Fahrenheit.
Whisk together the flour and baking soda in a small mixing bowl. Place 1/2 cup granulated sugar in a separate bowl for rolling the cookies later. Set aside.
In a large mixing bowl, cream together the butter and peanut butter. Add in the two kinds of sugars and beat again until lightened and fluffy. Beat in the egg until well-combined. Fold in the flour mixture and use a wooden spoon or your hands until the dough just comes together in a ball.
Use a cookie scoop to easily portion out the dough into consistent sizes. Or just use your hands and pinch off walnut-sized pieces.
Roll the dough into smooth balls, then roll them in granulated sugar to coat the outside. Place the balls on a cookie sheet, approximately 2-inches apart.
Use the tines of a fork to press a hatch-mark design into the top of the cookies and flatten them slightly.
Place the sheet in the oven and bake for 15 minutes. The cookies will be browned and still soft to the touch, but they will harden as they cool. Let cool on the baking sheet for 5 minutes before removing them to a wire rack to cool completely.