We first encountered the original version last Christmas when we were gifted the cookies by our wonderful friends down the street. Every bite was an indulgence that I just had to ask Liz if I can have the recipe and she directed me to Smitten Kitchen. Here, I adapted the recipe slightly to what is available in our pantry and diet restrictions, and the cookies still turned out delightful and every bit as gratifying. ❤️
FYI, apparently, peanut butter can last almost a year beyond the “best if used by” date in the fridge. 😂
Slightly adapted from the Salted Peanut Butter Cookies recipe from Smitten Kitchen
1-1/4 cups coconut sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
450 grams peanut butter*
*I used Smucker’s Natural Chunky Peanut Butter because that’s what I had.
Preheat oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, whisk together sugar and eggs until smooth (I just used a fork). Whisk in the vanilla, then the peanut butter until completely incorporated. Cover bowl and refrigerate dough for at least 30 minutes. When it is ready, scoop dough onto the baking sheet (I used an OXO small cookie scoop), about two inches apart (dough doesn’t spread much). Then, use a small fork to press the dough down lightly to create a pattern. Bake cookies for 8 to 9 minutes – they will be lightly browned at the bottom (while the cookies are baking, keep the rest of the dough cool in the fridge). When done, remove cookies from the oven and let sit on the baking sheet for a minute before transferring them to a cooling rack to cool completely. Continue baking the rest of the dough but make sure baking sheet is cooled before placing dough on it. Enjoy!