After the recipe I originally wanted to try Tuesday flopped, I did a rushed scan around the bookshelf for something that I had all the ingredients for to bring to floor hockey that night. I found a recipe for peanut butter cookies in the cookbook from Flour Bakery, and added Ovaltine and a bit of chocolate because… it is my way?
SO. MANY. COOKIES.
Ingredients:
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 cup packed dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups chunky peanut butter
- 2 1/2 cups all-purpose flour
- 1/3 cup Ovaltine powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- bittersweet chocolate disks (or any other chocolate you like, preferably something larger than a chip)
In a medium bowl, stir together the flour, Ovaltine, baking soda, and salt. Set aside.
In a large bowl, cream the butter and both sugars until light and fluffy.
Almost willing to just eat that.
Add the eggs and vanilla and beat until well combined, 2-3 minutes.
Add the peanut butter and beat until well combined again, another 2 minutes.
Add the dry goods and beat in slowly until just mixed.
Cover your bowl, or transfer to a smaller bowl and then cover, and refrigerate at least 3 hours, up to a week.
When the dough has chilled, preheat the oven to 350 degrees. Drop the dough in rounded tablespoons at least an inch apart on ungreased baking sheets. Press the chocolate discs into the top of the dough balls.
I think my camera had been sitting near the steam vent at the back of the oven too long. Oops!
Bake on the middle rack of the oven, one sheet at a time, for 14 minutes. The cookies will still seem pretty soft when they come out of the oven, but let them cool on the pan and they will firm up.
This made 66 cookies, which took three pans. I wouldn’t blame you if you wanted to halve the recipe, although halving thirds of a cup could be annoying (it’s a bit over 2 1/2 tablespoons). Anyway, these cookies are good enough that you might as well just make the full batch and pass them out to make friends!
The Ovaltine flavor’s barely noticeable, but I think adding it (and the chocolate discs) was a good move – I often find peanut butter cookies pretty boring, but I could eat these ones all day. They’re also better than many peanut butter cookies in that they’re not dry. All in all, not bad for a panic replacement recipe!
Peanut Butter Cookies
Adapted from Flour.
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 cup packed dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups chunky peanut butter
- 2 1/2 cups all-purpose flour
- 1/3 cup Ovaltine powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- bittersweet chocolate disks (or any other chocolate you like, preferably something larger than a chip)
In a medium bowl, stir together the flour, Ovaltine, baking soda, and salt. Set aside.
In a large bowl, cream the butter and both sugars until light and fluffy. Add the eggs and vanilla and beat until well combined, 2-3 minutes. Add the peanut butter and beat until well combined again, another 2 minutes. Add the dry goods and beat in slowly until just mixed. Cover your bowl, or transfer to a smaller bowl and then cover, and refrigerate at least 3 hours, up to a week.
When the dough has chilled, preheat the oven to 350 degrees. Drop the dough in rounded tablespoons at least an inch apart on ungreased baking sheets. Press the chocolate discs into the top of the dough balls.
Bake on the middle rack of the oven, one sheet at a time, for 14 minutes. Let cool on pans until firm.
sparecake 