Umami Recipes
Umami Recipes

Peanut Butter (GF)

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Ingredients

2 cups (500g) creamy peanut butter (I used JIF)

1 1/4 cups (280g) firmly packed light brown sugar

4 tablespoons (57g) unsalted butter, melted and cooled

1/2 teaspoon kosher salt

2 large eggs, cold from the fridge

1 teaspoon pure vanilla extract

2 tablespoons (16g) cornstarch

1 teaspoon baking soda

1/2 cup (100g) granulated sugar (for coating)

Directions

Preheat the oven to 350 degrees F, with two racks spaced evenly apart. Line a sheet pan or two with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment (or large bowl using hand-held mixer), beat together the peanut butter, brown sugar, melted butter and salt on medium speed until well blended. Add the eggs, one at a time, beating well between each, then the vanilla. Reduce the mixer speed to low and stir in the cornstarch and baking soda. The dough will quickly come together and begin to come off the sides of the bowl.

Use an ice-cream scoop to portion the dough into 2-tablespoon balls. Roll each ball in granulated sugar to coat completely. Place the dough balls, evenly spaced about 2 inches apart, on the prepared baking sheet(s). Use a large fork (dipped in sugar to prevent sticking) to cross-hatch the top of the cookie balls, flattening them into 1/2-inch thick disks. Sprinkle the tops with a little extra granulated sugar.

Bake the cookies for 8 minutes, rotating the sheets midway through baking, until the edges are just barely set. Cool the cookies entirely on the pans. They will seem pale-ish and underdone, but will continue to bake as they cool – try not to over bake! This ensures their soft and chewy texture. Enjoy immediately, or store in an airtight container at room temperature for up to 3 days.

Note: if you want to make giant cookies, scoop them into 1/4-cup balls and bake them for 12 minutes. (This is how the book directs you to bake them, though I enjoyed the slightly smaller variation.)

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