Chewy Peanut Butter Cookie
Ingredients: Butter, Creamy peanut butter, Dark brown sugar, Flour, Salted peanuts · 45 min cook time · 300kcal · $8.90
Ingredients
150g Butter, 200g Creamy peanut butter, 150g Dark brown sugar, 200g Flour, 250g Salted peanuts, 1ea Egg, 5g Flaky sea salt
Instructions
1. Brown the butter in a tall-sided saucepan. Be patient as it melts, then stir continuously once it starts bubbling to prevent solids from burning. The foam will subside, and bubbles will get bigger as moisture cooks out.
2. Allow the brown butter to cool to room temperature. It should still be liquidy, but not super hot.
3. Combine the cooled brown butter, creamy peanut butter, and dark brown sugar in a bowl. Mix on medium speed until well combined, lighter in color, and fluffy.
4. Add flour to the mixture and mix until all flour bits are incorporated.
5. Coarsely chop the salted peanuts. These will be the star of the cookie, providing crunch and a visual appeal.
6. Prepare an egg wash by whisking an egg.
7. Roll the cookie dough into roughly 1 and 1/2 tablespoon-sized balls. The dough may be crumbly due to the peanut butter, but it will bake into a moist cookie.
8. Dip each dough ball into the egg wash, then generously coat it with the coarsely chopped peanuts. Press the peanuts onto the dough firmly to ensure they stick.
9. Place the coated cookie dough balls on a baking sheet. Smoosh each ball down with your palm. If the edges crumble, gently tuck them back in with your fingers.
10. Sprinkle a generous amount of flaky sea salt on top of each cookie.
11. Bake the cookies for about 13 to 14 minutes.
12. Once baked, let the cookies cool on the tray for a few minutes to firm up. Then, let them cool completely before eating to ensure the peanuts are crunchy.
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