Ultra Peanut Butter Cookies with Peanut Flour (Gluten Free)
The flavor of these cookies is more intense and the texture is smoother and more tender than my old recipe. The trick to their success is slightly under baking them so the center is a bit soft and the outside is crisp. I also used a chunky peanut butter for even more peanut taste and texture.
- 12 tbsp (1 1/2 sticks) unsalted butter room temperature
- 1 cup brown sugar well packed
- 3/4 cup chunky peanut butter I used Skippy Super Chunk and I think the texture of the cookies may be reliant on the vegetable oils in the peanut butter
- 2 large eggs
- 1 tsp vanilla extract homemade vanilla extract
- 2 cups (7 oz) peanut flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 4 oz semisweet or bittersweet chocolate finely chopped (optional)
Preheat the oven to 375°F with rack in the center of the oven.
Cream together the butter and brown sugar in a mixing bowl with the paddle attachment about 2 minutes on medium speed. If you are not using a Beater Blade then scrape the sides of the bowl often. Add the peanut butter and mix well. Add the eggs one at a time, mixing until well incorporated. Add the vanilla.
In a bowl whisk together the peanut flour, which may be lumpy, baking soda and salt. Add to the peanut butter mixture and mix until it is a smooth dough. Add the chocolate if you wish. (I sometimes bake half of the cookies without the chocolate and then add 2 ounces of chocolate to the rest of the dough. This satisfies the tastes of everyone in my house.)
Use a 2 to 3 tablespoon Scoop to form the balls of dough. Or use a spoon and then roll them into balls. Use a fork to flatten them and create a crosshatch pattern.
Sprinkle with sugar and bake for 8 to 10 minutes. They will puff up slightly and the tops will be golden, but they should still be slightly soft in the middle. Of course, if you like your peanut butter cookies crunchy throughout then bake another couple of minutes.