Recently when I'm wandering around my kitchen, looking through the fridge and opening cabinets searching for something to snack on, I always wish I had cookies. This is a pretty new craving for me and cookies are not something that I usually have around the house. But, when the need to eat cookies struck the other night, I decided it was time to see what I had lying around to bake with. These twist-on-a-classic peanut butter cookies were the result.
I have to say, peanut butter cookies always fall a little flat for me. The best thing about peanut butter is its ability to be both salty and sweet, but most pb cookies taste one dimensional and too sugary for my liking. They lack that saltiness that good peanut butter brings to the table.
So we're adding a little extra salt in the form of coarsely ground pink himalayan salt (or any type of salt grinder you have); using cake flour instead of all purpose to get a really soft, delicate texture; and baking them just until the centers are set and the edges are slightly browned. I couldn't stop eating these cookies and I hope all you salt lovers out there rejoice in happiness.
Salty Peanut Butter Cookies
Yields 2 dozen
Adapted from this recipe
1/2 cup unsalted butter, room temperature
1 cup packed light brown sugar
3/4 cup creamy peanut butter
1 teaspoon vanilla
1 1/4 cup cake flour*
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
1/4 tablespoon coarsely ground salt
Preheat oven to 350 degrees and line a baking sheet with a nonstick baking mat.
In the bowl of an electric mixer, mix butter and peanut butter together. Mix in brown sugar. Add in vanilla and the egg and mix until combined. In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt to aerate and combine. Gradually add the dry ingredients to the wet and mix until you have a dough. Refrigerate for 10-15 minutes.
While dough is chilling, combine 1 tablespoon sugar and 1/2 tablespoon coarsely ground salt into a small bowl. Remove dough from the refrigerator and roll into 1 inch balls. Roll each ball in the salt/sugar mixture and place on the lined cookie sheet 2 inches apart. Using the tines of a fork, press the fork into the dough to create the crisscrossed pattern. Bake for 9-10 minutes, or until the edges begin to get slightly darkened. Cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely. Store in an airtight container.
*If you do not have cake flour, you can substitute all-purpose flour. The cake flour makes these cookies softer and more delicate, but all-purpose will do just fine in a pinch.