These are dangerously delicious and gluten free! Made them today to take to a party this evening. They are sitting on the counter just daring me to eat another one. Already had three. Oink. My daughter, Mo, turned me on to the recipe. She also taught me to use a scoop and silpat mats. More on those in a future blog post.
I used a #40 cookie scoop, baked on Silpat lined half sheets for about 18 minutes. You can also line the cookie sheets with parchment papter.
Ingredients:
1 3/4 cups (335 grams) packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups (450 grams) smooth peanut butter
Coarse-grained sea salt, to finish
Preheat the oven to 350°F.
In a medium bowl, whisk together the light brown sugar and eggs until smooth. Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated; you shouldn’t be able to see any ribbons of peanut butter.
If you’d like to get those pretty striations across the top of the cookies, chill the dough by freezing it in its bowl for 15 minutes, stirring it once (so the edges don’t freeze first), before scooping it. If you’re not obsessed with these markings, you can scoop it right away. Scoop or spoon the dough into balls — Place on prepared pan. For the tallest final shape, place the tray in the freezer for 15 minutes before baking.
Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. When finished, cookies should be golden at edges. They’ll need to set on the sheet for a minute or two before they can be lifted intact to a cooling sheet. Trust me, you should let these cool completely before eating so the different textures (crisp outside, soft inside) can set up.
Do ahead: You can definitely make the dough in advance and either refrigerate it for a couple days or freeze it longer. However, if I were going to freeze it, I’d probably go ahead and scoop it first. You can bake them right from the freezer.
Check out the Smitten Kitchen website for further info. She said she got the recipe from Ovenly, a site I now need to look into!
The Cubans drink sweet expression in mini shot cups. About one ounce – 100% caffeine and sugar – it’s a serious pick me up 👍🏻. I mix it with a slim fast chocolate drink …. for a mocha drink on ice
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I love that idea. 100% caffeine sounds perfect. Where do I get that stuff? Do I have to go to Cuba?
I only started drinking coffee about six or seven years ago (in my early 60s) and now it’s my go-to caffeine drink. Hot or cold with half & half and Splenda. It’s a constant conundrum as to which is less healthy: half & half or a regular Coke. Because I live them both!
Then by all means, have them both!
I love that little glass and I don’t think I’ve ever seen it before!
It lived in the garage for years and years. I finally promoted it to kitchen and I adore it. I’ll put your name on it for when we go toes up
I forgot about the slim fast, thx Bonnie! Where do I find the coffee stuff? I seriously need a pick me up in the afternoon.