After making a batch of Stella Parks’ latest chocolate chip cookie recipe on Serious Eats, I figured since the food processor was out and I’d have to clean it anyway, I might as well use it for more cookies. So this recipe started out as a food processor attempt at Crisp and Thin Peanut Butter Cookies, but I made the cookies again a couple of times using a mixer and the creaming method and they were just as good.
Crisp and Thin Peanut Butter Cookies
Prep time
Cook time
Total time
If you need more cookies, this recipe doubles nicely.
Author: Cookie Madness
Recipe type: Dessert
Cuisine: American
Serves: 20
Ingredients
- 1 cup sifted flour (125 grams) -- You can skip sifting if you have a scale
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (114 grams) unsalted butter, cool room temp
- 1/2 cup (100 grams) light brown sugar, packed
- 1/4 cup plus 2 T. (75 grams) granulated sugar
- 1/2 cup (130 grams) crunchy or creamy peanut butter
- 1/2 teaspoon vanilla
- 1 large egg
- 1/2 cup oats, old fashioned or quick are okay
- 1 cup peanut butter chips or chocolate chips or chunks (or a mix of chips and candies)
Instructions
- Preheat oven to 350 degrees F.
- Combine flour, baking soda, and salt and stir well. Set aside.
- In a mixing bowl, beat the butter and both sugars until light and creamy. Beat in the peanut butter, vanilla and egg.
- Add flour mixture and stir until well blended, then add oats and candy.
- Scoop up rounded tablespoons of dough and shape into balls, then flatten slightly to make 2 inch rounds.
- Arrange on ungreased baking sheets and bake for 12-14 minutes
- Makes about 20 cookies without peanut butter chips, more if you add the chips.
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