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
- 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
- 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.