Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Design.
Here in the Netherlands most people never heard of the awesomeness that is Peanut Butter Cookies. Ever since I found a recipe on Pinterest I have been in love with these cookies. There is just something amazing about adding peanut butter to your cookies. After a few tries I decided to add chocolate chips to my peanut butter cookies and that only improved them. The combination between sweet and salt is one of the things I love about these soft and chewy cookies. I also mix the dough with my hands as the original recipe I found mentioned you should mix it by hands, not sure if it actually makes them taste better, but I love using my hands on the dough it relaxes me. It’s also great for when you have some pent-up frustration or anger, nothing is better then hitting some dough with your hands, it’s therapeutic.
This recipe is based on the Soft and Chewy Peanut Butter Cookies recipe from Real Food Girl: Unmodified.
- Sugar – 128 gram/ 1 cup
- Butter – 113 gram/ 1/2 cup
- Peanut Butter – 113 gram/ 1/2 cup
- Egg – 1
- Unbleached Flour – 160 gram/ 1 1/4 cup
- Baking Powder – 1/2 teaspoon or 1 teaspoon if not using baking soda
- Baking Soda – 3/4 teaspoon (optional)
- Salt – a pinch
- Chocolate Chips – 200 gram/ 1 cup (optional)
I often just use more baking powder instead of baking soda and figured out if you use a bit more of that, they turn out fine. The chocolate chips are optional, but in my opinion adding chocolate really adds to these cookies. Once I made it with chocolate they didn’t taste quite as good without it. If you don’t have the luxury of chocolate chips, you can buy a bar and cut the chocolate into pieces yourself.
- In a small bowl combine the flour, salt, baking soda and baking powder. Set aside.
- Chop the chocolate into tiny pieces if using a chocolate bar instead of chocolate chips. (optional)
- Warm the butter in the microwave for about 25-30 seconds, so it isn’t cold or make sure it’s on room temperature already. I like working with slightly melted butter as it’s easier to combine the ingredients then.
- Combine the butter, peanut butter and sugars in a large bowl and mix with your hands till combined.
- Add the egg and stir well.
- Now start adding the dry ingredients. Work in thirds or fourths, add a bit, stir, then add more until all the flour is incorporated. You can also just add al the dry ingredients at once, it makes mixing a bit easier, so that why adding portions works better.
- Add the chocolate chips to the dough and stir until well combined.
- Put the dough in a Ziploc or cover the bowl and put it in the fridge for an hour or two.
- When the dough has refrigerated long enough, preheat the oven to 150 degrees Celsius/ 300 degrees Fahrenheit.
- Then shape the dough into balls and put on a parchment paper covered baking sheet. Use a fork to make crisscross marks on the top (optional). Then put the cookies into the oven for around 10 minutes.
- Enjoy your cookies!
Mixing the dry ingredients, flour, salt and baking powder
The butter, peanut butter and sugar
Peanut butter, butter and sugar mixture
Peanut butter, butter, sugar and egg mixture
Dough after adding the dry ingredients
Chocolate mixed through the dough
Put the dough in the fridge
Cookies rolled on baking sheet
Close up after crisscrossing with the fork
Peanut Butter cookies