Sugar-Rolled Peanut Butter Cookies

Okay I decided to make this blog post long after I actually made these cookies (and by long after I mean like two days) so I didn’t get the in-process photos.  So you’ll have to bear with me on the lack of visual aids.  However you have to trust me on this, these cookies are SO worth making.

They’re soft and moist and perfect.  Like total perfection.

My husband is an avid peanut butter hater.  He tolerates my PB fudge, and every now and again he’ll dip an apple slice into some homemade peanut butter, but that’s where it ends.  However I told him I was going to create a peanut butter cookie that he would love.  One that would make him declare he is a peanut butter cookie lover.  Even if that love is for one cookie alone.

Thus was born my invention.  The ingredients are simple, and with the cookies rolled in white sugar before baking they have this amazing crunch on the outside which compliments the soft, crumbly inside.

Now, these aren’t chewy cookies.  They’re soft and crumbly.  They’re similar to the Lofthouse sugar cookies you see at the store in texture, only they’re sweet enough you don’t need a frosting on the top.  They also keep for days.  Covered, uncovered, they don’t dry out and get stale super fast.  And anyone who knows me knows I’m horrible at remembering to wrap up cookies unless I’m sending them off to a customer.

So let’s begin.

Ingredients:

1/2- cup room temperature butter

2/3- cup granulated sugar

1/2- cup dark brown sugar

1- large egg room temperature

1 tbsp vanilla

1- cup peanut butter

1- tbsp milk (any type of milk, dairy or non, will do)

2- tbsp sour cream (or plain yoghurt)

1 2/3- cup flour

3/4- tsp baking soda

1/2- tsp baking powder

Pinch- salt

Pinch- cream of tartar

Plate of granulated sugar for rolling

 

Begin by preheating your oven to 375F.  These cookies do not need to chill first.

In a separate bowl, combine dry ingredients, whisk together and set aside.

Set your stand mixer with egg beaters or paddle attachment.  Cream together the butter and sugars until fluffy.  This takes a good 2 minutes.  You want it very light and fluffy.  Add in the egg and beat another minute.  With the mixer set to medium, add in the milk and vanilla.  Finally add in the sour cream and mix until all ingredients are fully combined.

Setting the mixer aside, add in the peanut butter and stir with a rubber spatula until the batter is thick and creamy and the peanut butter is fully mixed in.  Slowly stir in the dry ingredients.  The cookie dough should be tacky but not enough to stick to your finger.  If the dough is too tacky, add in 1 tbsp flour at a time until you can roll the dough into a small ball without it sticking to your hands.

Line your baking pan with non-stick foil or parchment paper.  Scoop out dough one tablespoon at a time, roll into a ball, then roll ball through the plate of granulated sugar until it’s fully coated.  Place the dough ball on the cookie sheet and press down into a disc shape until about 1/4 inch thick.  You can also do this with a fork if you like the grid pattern.

Do this in rows of three with the cookies about 1/2 inch apart.  They shouldn’t spread much during baking, if at all.

Place cookie sheet in the oven and bake for 10 minutes, or until cookies are golden brown on the bottom.  These cookies should remain a very light color on the top, any browning on the tops or sides and the cookies are over done.  If 10 minutes is too much, reduce time by one minute, no more than that.  Transfer immediately to your cooling rack and let set for a few minutes.

Or you know, shovel them into your mouth.

Warning, these cookies are extremely addictive.  My world’s most picky child (a nearly-14 year old boy) literally hugged me when he saw me making these the other night.  And that’s huge!  I don’t think I’ve gotten a hug from this kid in the last 12 months.

If you don’t want to make the cookies yourself but want to enjoy them all the same, visit my etsy listing and order a half dozen or baker’s dozen right to your door.  Luckily for you these cookies travel VERY well.  With my priority shipping, you can have them at your door within 2 days of order shipment! 

If you try out this recipe, please let me know what you think!