Ovenly’s Salted Peanut Butter Cookies

These cookies were a hit with my favorite peanut butter fans. Soft and a little chewy with lots of peanut butter flavor. And best yet? They are quick to make and require no fancy equipment. These could be made with your kid helping you or your baby napping. Yay!

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I made these as part of a bigger dessert tray, so stay tuned for the follow-up…

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Until then, enjoy the peanut butter.

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Directions for Ovenly’s Salted Peanut Butter Cookies

Barely adapted from Smitten Kitchen’s post on them

  • 1.75 cups packed (335 g) light brown sugar
  • 2 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 450 g smooth peanut butter (not the natural kind that requires stirring)
  • Kosher salt (or other coarse-grained salt)

In a large bowl, whisk together the sugar, eggs, and vanilla until smooth.

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Then, whisk in the peanut butter, again until smooth.

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Make sure you can’t see any streaks of peanut butter.

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Freeze the dough for about 15-25 minutes (stirring halfway). I needed to freeze mine for longer, which is why I didn’t get the same marks as the original cookies.

Preheat the oven to 350 degrees and prepare two baking sheets.

Use a #40 (medium cookie scoop) to scoop out the dough onto the baking sheets, allowing a little room between.

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Freeze for 15 minutes again, then sprinkle with some salt and bake for about 15-20 minutes until the cookies are set, and have browned slightly. Let them cool completely before serving.

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Directions for Ovenly’s Salted Peanut Butter Cookies (without pictures)

Barely adapted from Smitten Kitchen’s post on them

  • 1.75 cups packed (335 g) light brown sugar
  • 2 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 450 g smooth peanut butter (not the natural kind that requires stirring)
  • Kosher salt (or other coarse-grained salt)

In a large bowl, whisk together the sugar, eggs, and vanilla until smooth. Then, whisk in the peanut butter, again until smooth. Make sure you can’t see any streaks of peanut butter. Freeze the dough for about 15-25 minutes (stirring halfway). I needed to freeze mine for longer, which is why I didn’t get the same marks as the original cookies.

Preheat the oven to 350 degrees and prepare two baking sheets.

Use a #40 (medium cookie scoop) to scoop out the dough onto the baking sheets, allowing a little room between. Freeze for 15 minutes again, then sprinkle with some salt and bake for about 15-20 minutes until the cookies are set, and have browned slightly. Let them cool completely before serving.

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