This recipe was inspired one late night in April of 2010, my wife and I were sitting on our couch watching TV and I really wanted chocolate but couldn’t think of anything to make. Someone on twitter (@kellidaisy) suggested a Peanut Butter Cookie recipe that was extremely simple that Kraft had on their website and I expanded on the flavours and a couple of ingredients. I hope you enjoy these as they were extremely well received at our home.
We have a convection oven in our house which we love but it is always a guessing game at temperatures. So please take ours with a grain of salt for convection and use what works well for you in your home.
1 cup creamy peanut butter
1 cup sugar (or half cup white sugar, half cup brown or all brown (thanks @foodie411))
2/3 cup Dutch Processed Cocoa Powder
2 tsp. vanilla extract (pure if you please)
2 tbsp Turbinado (Florida, or course ground sugar) for topping
1 tsp (or more) Flake Salt (Kosher at min, never used Iodized salt)
Preheat your oven to 350°F (for convection 325F). Beat both eggs in large bowl with electric mixer on medium speed until foamy or use a whisk until your arm gets tired or you think it looks right. Add remaining ingredients; beat until well blended.
Shape into 1-inch balls, I used an ice cream scoop for this – perfect every time (not that it matters as you are about to CRUSH them). Place, 2 inches apart, on ungreased baking sheets or on Silpat sheets. Flatten each ball, in criss-cross pattern, with tines of fork or with your palm, or thumb whatever happens to be handy Note:although this step can be done anyone of the previous ways forks work great, it gives nooks for the salt and sugar to sit in. Sprinkle Course Sugar on top of cookie dough, then sprinkle Flake Salt over that – Try to use about 1/4 salt to Sugar ratio (or less).
Bake cookies for about 10 min (8 min. on convection) or until lightly browned (ha, figure this one out with chocolate cookies). Cool 1 min. Remove from baking sheets to wire racks; cool completely.