Peanut butter cookies are one of my all-time favourites. For a lot of Canadians around my age, the recipe from the back of the Kraft Peanut Butter Jars was the gold standard for parents, and I remember having those beautiful little golden discs with the cross-hatching on top on plenty of days after school.
As I learned to bake, they were also one of the first cookies I made because: 1) They’re delicious and 2) They’re easy to make!
I have played around with this recipe for years, and I’m really happy with where I’ve gotten it to. I hope you enjoy it!
11/2 cup natural peanut butter (sugar-free)
3/4 cup brown sugar
3/4 cup granulated sugar
3/4 tsp baking soda
1/2 tsp salt
1 extra-large egg
Flaky sea salt (Maldon’s Smoky Sea Salt is the best for this)
Preheat oven to 350F and place rack in centre of the oven.
In a large bowl, beat peanut butter and sugars together with baking soda and salt until mixture is very smooth (this is important).
Beat in the egg until the mixture starts to resemble dough and holds together.
Using a 1/4 cup sized scoop, roll portioned balls of dough and place on a parchment-lined baking sheet (2-3″ apart, they will spread while baking), using a fork to flatten the balls and cross hatch the top. Sprinkle flaky salt on top of each cookie.
Bake for 10-12 minutes until golden brown. Let cookies cool on the baking sheet for 10 minutes and then move to a wire rack to cool completely. These cookies will last in an airtight container for 5 days or can be frozen for up to 3 months).
I hope you like these as much as I do! If you make them, please tag me @JackDHarding on Instagram and feel free to DM with any questions or comments!
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