Ingredients
Liquids
- 200g smooth peanut butter (no palm oil in ingredients) (1C)
- 75-85g butter (5-6T)
- 7g baking soda (1t)
- Dash vanilla (~10-15g)
- 30g milk (water or cream works) (2 T)
- 2 small eggs
- 3 drops of peppermint essential oil
Dry
- 100g brown sugar (1/2C)
- 100g white sugar (1/2C)
- 100g AP flour (3/4+C)
- 75g chocolate powder (3/4C)
Topping
- Turbanato sugar (course sugar)
Instructions
Set oven to 350
- Add butters to a medium glass mixing bowl and warm in microwave until butter is melted and peanut butter is soft
- Add remaining liquid ingredients and stir well
- Add dry ingredients and mix well
- Scoop onto a silplat baking sheet in about 1.5" balls (I recommend a #30 sized scoop)
- Smash the balls flat and top generously with sugar
- Bake for 10 min
- Allow to cool in the pan until they are solid enough to transfer to a cooling sheet or plate.
- They are delicate cookies, allow (most) to fully cool before eating. They are better at room temp anyhow.
- Tell your friends to checkout this recipe because it will be the best cookies they have ever had too!
Tools
I can't stress how useful a scale is for this type of recipe. I wrote a bit more why in a blog post here, complete with links to product reviews.
I also really like having a 100% stainless steel cooling rack. So nice not to have coated cooling racks that flake off chemicals into the food or cheap ones that rust. I use it to torch sear foods after sous vide or even right out of our pre-cooked Sous Chef packages!
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