Since I have had a couple of requests for this recipe, I'm posting it here also.
It should work in the TMX but as I made a volume that was too large for it, I used my mixers.
Sturdy Peanut Butter Cookies
Good for shipping.
This recipe makes about 60 cookies depending on size. I aim for 7 cm in diameter.
270 gm butter, unsalted softened (room temp)
170 gm brown sugar I used the Splenda/Brown Sugar baking mix.
170 gm white sugar I used the Splenda/Sugar baking mix.
280 gm peanut butter you can use smooth or chunky - I made my own, slightly chunky
2 eggs medium
2 teaspoons vanilla extract
Measure the next three ingredients into a separate bowl and whisk to blend.
400 gm flour, all purpose
3/4 teaspoon baking soda (bicarb)
1/2 teaspoon salt
Optional: You can add either chopped peanuts or chocolate chips, up to about 180 gm if you wish.
Put the softened butter and both sugars in the bowl of a mixer and beat until fluffy.
Add the peanut butter and beat until well blended.
Add the eggs and vanilla extract and beat until blended.
Beat in 1/3 of the flour mixture until smooth.
Add another third and beat again until the dough appears smooth and creamy.
Add the remaining third a little at a time - the dough will begin to pull away from the sides of the bowl.
If you are adding chopped peanuts or choc chips, add them now.
Cover the bowl and refrigerate for 1 hour.
Preheat the oven to 177° C
Line baking sheets with parchment paper or if you have Silpat sheets, use those.
With a small soup spoon or *disher, form the dough into 2.5 cm balls. I scoop them roughly onto the sheet pans then roll each between my palms to for a ball.
Place on the sheet pans about 5 cm apart.
Flatten the balls to about 1 cm thick (or a bit less) with a fork dipped in granulated sugar, forming a criss-cross pattern.
Bake the cookies for 12 minutes, until they just show a touch of color around the edges.
Transfer to a wire rack to cool.
I just pull the entire sheet of parchment off the sheet pan, allow the pan to cool and transfer another loaded sheet onto the pan.
The cookies will pop right off the parchment when cool and you can use it again, several times.
I have a glass with a "hobnail" bottom and I use this to flatten my cookies. It is faster than using a fork but not everyone has one of these. A friend, who makes huge batches of these cookies uses a round potato masher that leaves a waffle pattern on the cookies.
I've found this recipe can be doubled or tripled for more cookies, but I make multiple batches rather than one big batch if I need more than four times as many cookies.
These cookies hold together when dunked in coffee or cocoa!
* A disher is an ice cream scoop, they come in various sizes from very small to very large.
You can use different types of flour if you wish. Whole wheat flour - you will have to use less because it absorbs more moisture.
Same with oat flour, although this does produce a lovely, tender cookie, not as sturdy as with regular flour.
I have not tried it with other flours but have been told that coconut flour will not hold together well using this recipe.
A photo of one of these cookies, 7 cm in diameter.
