Slice and Bake Peanut Butter Cookies
For best results, use your scale for measuring.
Servings 48 cookies
Cost 5
Ingredients
- 1 ¾ cups all-purpose flour (220 grams)
- ½ cup sugar (100 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon (optional)
- ½ cup shortening or softened butter (98 grams shortening or 114 grams butter)
- ½ cup peanut butter, creamy (130 grams)
- ¼ cup corn syrup or golden syrup (80 grams)
- 1 tablespoon milk (or almond milk) (14 grams)
Instructions
- Mix the flour, sugar, baking soda and salt together in the bowl of a stand mixer with the paddle attached. If using cinnamon, add that too.
- Add the shortening or softened butter and stir with the paddle until it coats the dry ingredients. Add the peanut butter and stir until evenly blended.
- Add the corn syrup and milk and stir to make a soft dough. If you wish, you can add finely chopped nuts or peanut butter chips, but the cookies might not hold together as well.
- Shape into four small 2-inch diameter rolls and wrap in wax paper. Chill for several hours or until very cold and sliceable.
- When ready to bake, preheat oven to 350 degrees F. Slice the dough into ¼ inch thick slices and place slices on ungreased cookie sheets. Bake at 350 F. for 10-12 minutes. Let stand one minute on cookie sheets, then remove from wire racks to cool completely.
- For sandwich cookies, spread extra peanut butter between two cookies and sandwich.
Notes
I made a successful small batch with brown butter, but haven't done as much testing with it. If you want to try it, I recommend starting with a half batch. Brown the butter, scrape it into a bowl and let cool until opaque and very soft. The butter will have lost moisture during the browning process, so if you start with 114 grams (full batch) you'll end up with closer to 90 to 100 grams. This should still be enough for the recipe, but you may have to add a little extra peanut butter or milk if dough is dry.