Prep
30m
Cook
12m
Total
42m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and peanut butter on medium speed for 2-3 minutes.
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For
16
M
I
113
g
Unsalted butter,
1
Stick, room temp
135
g
Peanut butter*
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Per Serving
Calories
220kcal
Fat
12g
Saturates
6g
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I recommend using a thick, creamy peanut butter like Jif or Skippy. The traditional pan banging method by Sarah Kieffer uses aluminum foil to help the cookies spread and achieve those beautiful cracks & ripples. I have tested these cookies with both aluminum foil and parchment paper, and they both work equally as well. To achieve perfectly round cookies, use a large cookie cutter or round glass, and gently circle around the cookies when they immediately come out of the oven. Store these cookie in an air-tight container at room temperature for about 2-3 days. You can freeze scooped cookie dough balls or baked cookies for up to 3 months.
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Prep
30m
Cook
12m
Total
42m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and peanut butter on medium speed for 2-3 minutes.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
16
M
I
113
g
Unsalted butter,
1
Stick, room temp
135
g
Peanut butter*
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
220kcal
Fat
12g
Saturates
6g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
I recommend using a thick, creamy peanut butter like Jif or Skippy. The traditional pan banging method by Sarah Kieffer uses aluminum foil to help the cookies spread and achieve those beautiful cracks & ripples. I have tested these cookies with both aluminum foil and parchment paper, and they both work equally as well. To achieve perfectly round cookies, use a large cookie cutter or round glass, and gently circle around the cookies when they immediately come out of the oven. Store these cookie in an air-tight container at room temperature for about 2-3 days. You can freeze scooped cookie dough balls or baked cookies for up to 3 months.
Only visible to you
Made it?
Cancel
