Salted Peanut Butter Cookies

I saw an article not too long ago that ranked 4 different peanut butter cookies, and this recipe from Ovenly was the hands down winner. Naturally this meant I had to make this cookie and see if I agreed. After making this cookie, I will agree that it is very good. With only four ingredients it comes together very quickly and baked up well. My only note on this recipe would be to not eat this cookie hot out of the oven. It tastes like hot peanut butter, and you don’t get an opportunity to enjoy the sweetness this cookie has to offer. It was light years better after it had cooled completely. Also, the recipe states that while you can use natural peanut butter in this recipe, Skippy, Jif or Peter Pan are the preferred brands.

  • 1 3/4 cup light brown sugar, packed
  • 2 eggs, room temperature
  • 1/2 teaspoon vanilla
  • 1 3/4 cup smooth peanut butter
  • coarse salt to finish

Preheat the oven to 350. Line a rimmed sheet pan with parchment paper. In a medium bowl, vigorously whisk together the light brown sugar and eggs until incorporated. Whisk in the vanilla extract. Add the peanut butter and mix with a spatula until smooth and completely incorporated, and until no ribbons of peanut butter can be seen. You know the dough is ready when it has the consistency of Play-Doh. Using a scoop or a spoon, form the dough into 12 approximately 2-inch (2- to 2 1/4-ounce) balls and place them on the prepared rimmed sheet pan. For smaller cookies, use a heaping tablespoon. Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake for about 16 minutes, turning the rimmed sheet pan once halfway through baking (for smaller cookies, bake for 14-16 minutes). When finished, the cookies will be lightly golden and cracked on top. Let cool completely before serving. You can bake these cookies as soon as the dough is prepared, but they will retain their shape better if you freeze them for 15 minutes before baking. 

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