Peanut Butter Cookies
Peanut Butter Cookie Recipe
These were one of my favorite cookies as a kid & this week I suddenly got a craving for them! I'm not sure if it's just me, but I have the impression that peanut butter isn't that popular in baked goods in Germany so I've developed my own bakery style peanut butter cookies! I explain the trick to getting the classic "criss cross" on top in step #6. Give it a try & let me know what you think!
Happy baking & don’t forget to tag @nickxfritz_munich in your snaps because we love seeing your creations!
Quantity: ~18 larger cookies
- 125g / ½ c butter, softened to room temperature
- 100g / ½ c brown sugar
- 50g/ ¼ c granulated sugar
- 120g / ½ c peanut butter
- 1 egg
- 2 TL / 2 tsp of molasses (Pro tip: the brown sugar available in Europe is drier than that available in North America. Who knew, right? Anyways, to compensate for this, I always add a few teaspoons of molasses or Zuckerrübensirup as the more readily available option here! This is the one I use on Amazon)
- ½ TL / ½ tsp vanilla
- 160g / 1 ¼ c flour + more at the end
- ½ TL / ½ tsp baking soda (aka "Natron" - not sure where to buy it? Click here to order the kind I always use on Amazon!)
- ½ TL / ½ tsp baking powder
- Pinch of salt
Instructions:
- Preheat oven to 180°C
- Mix the butter & both of the sugars on medium speed until light & fluffy. Add the peanut butter & egg, mix well. Add the vanilla & molasses, again mixing well & pausing to scrape down the sides
- In a separate bowl, combine the dry ingredients. Whisk to combine & add all at once to the butter & sugar mixture. Mix on medium speed until the mixture is homogenous. The dough will be very soft & not very sticky.
- Pop the dough into the fridge for 5-10 minutes to allow the dough to firm up. In the meantime, prepare your tools to make the famous “criss cross” design on top. You’ll need a non-stick or baking paper lined baking tray, 1 fork & extra flour
- After 5-10 minutes, take the dough out of the fridge. Using your hands shape the dough into ~3cm balls & place them on the prepared baking tray. Pro tip: the cookies will spread out so make sure to space them out generously on the baking tray, I do 5-6 cookies max per tray
- Dip the fork into the extra flour & press the tines of the fork into the dough balls to make “stripes”. Dip the fork back into the flour & press it into the dough ball perpendicular to your first stripes. Press firmly enough that the dough ball is now about ~1.5 cm thick. Repeat this process of each of the dough balls. Once done, bake for 10 to 12 minutes – edges should be firm & starting to turn golden
- Let the cookies cool & enjoy!
Happy Baking!
Post a pic and tag us @nickxfritz_munich with your version!
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