Prep
30m
Cook
12m
Total
42m
Ingredients
Method
Nutrition
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
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.
Cancel
