Hey everyone!
It’s been awhile since I’ve last shared a food post. With summer drawing to an end fairly soon, I figured why not share a recipe that might take your minds off of the impending autumn? Food is something I really love. To eat and to make. But, a recipe doesn’t have to be super complicated and exotic to capture my attention. I am not a foodie to that extent. Sometimes, something simple and basic can be just as comforting and rewarding.
I’ve mentioned in the past how during spring quarter I took a nutrition class, not sure if you recall or not? For the final project for that class we had to alter a recipe based on a predicted outcome. Testing how manipulating certain ingredients in a controlled way would change the results for better or for worse. In essence, a science experiment. Texture, taste, weight, volume, density, appearance, moisture content, fat absorption, variables as such had to be taken into account of. I chose to manipulate the basic four ingredient peanut butter cookies recipe by testing out how different peanut butters of varying consistencies played a role in the outcome.
Today I wanted to share with you all the recipe that was the winner of the five I tried out. Okay, before I continue I must confess. This recipe does NOT use only four ingredients as the title states. There are a few ingredients that are optional, but I highly recommend to include. Disclaimer done.
Now that I’ve gotten that out of the way, here is the recipe.
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1 cup peanut butter (preferably Adams 100% Natural Peanut Butter)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg, at room temperature
1/2 tsp baking soda
Optional (but highly recommended for optimal results)
1 tsp vanilla extract
Pinch of salt
chocolate chips as desired
Preheat the oven to 350 degrees Fahrenheit.
Using a hand mixer, cream together the peanut butter, granulated sugar, and brown sugar.
In a separate bowl, beat the egg until the yolk and white combine and is lightly frothy.
Add in the egg, vanilla, baking soda, and salt into the dough. Continue using a hand mixer to mix together. The dough will clump up and look almost broken, but that is the consistency to look for.
Using a wooden spoon or spatula, mix in the chocolate chips (and other toppings you may desire).
Shape 1 tbs balls of dough spaced out two-inches apart onto a lined baking sheet.
Using a fork, lightly press in a crosshatched design on the dough. The balls of dough should flatten out to be roughly 1 1/2 inches in diameter.
Bake for 10 minutes until a medium-dark brown color.
Allow the cookies to cool and set before removing from the tray, as the cookies are fragile once out of the oven
Makes approximately 24 cookies
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I specified in the recipe to use Adams peanut butter because the type of peanut butter used was the main variable I tested in my experiment. I found that the thick, creamy, near-liquidy consistency of that peanut butter worked best. Other brands can have peanut butters that are too dry and solid, or overly sweetened and dense. This one worked really nicely and provided a cookie that spread evenly with less color discrepancy overall, a chewier texture, and balance in sweetness and saltiness. There is a stronger brown sugar flavor that results from using this peanut butter, though I am not sure why. Also, the dough seems oiler prior to baking, but in the end result it was not discernible.
I chose to use granulated sugar AND brown sugar because the combination makes better tasting better textured cookies. Typically, cookie recipes involve brown sugar for the chewiness, moisture, and deep caramel sweetness it can provide that counters the structured crunchy lightness granulated white sugar adds. Also, that dash of vanilla extract and salt helps to bring out all the flavors. Although not exactly four ingredients per se, these cookies can be made with just four ingredients (peanut butter, sugar, egg, baking soda), but is definitely better with all.
It’s definitely quiet surprising how without any flour this recipe can still result in cookies that seem to have flour. The fine crumb size doesn’t seem any different from that of a cookie with flour. I always enjoy trying out flourless food recipes because as someone of a gluten-free diet, it’s nice to have recipes that don’t require any substitutions of any kind. No discrimination.
I really hope you all give this recipe a try! If you love cookies like I do, then I definitely think you will enjoy these. I got some friends and family to try them out, and they all liked it too.
Peanut butter chocolate chip cookies are such a classic treat. Peanut butter’s other soulmate besides jelly is chocolate. The perfect combination.
Lemme know in the comments below what you think! Are you a fan of peanut butter cookies? What types of peanut butter treats do you like to enjoy?
Also, comment down below what recipes you would recommend me to try out! I am always on the lookout for new foods to try!
Thanks for reading, I hope you all have a wonderful week ahead!
Till next time,
~A
