![]() My son is beginning to expect dessert after dinner and he even gave me the “stink eye” the other day when I told him that there was none! But I do my best to provide balance throughout the week and how could I turn my daughter down when she finally (after many years) expressed a desire to bake with me?Īfter proclaiming her boredom for the umpteenth time the other day, I pulled-up Pinterest and showed her how to do a search. Unfortunately since starting this blog a year ago, my family has had access to more treats than in previous years. I’m careful to remind them that mommy’s treats are healthier than regular treats but that they are still treats and “treats are a sometimes food”. *Note: These cookies are smaller than some peanut butter cookies, so the recipe makes quite a large batch.My kids have been begging for these low carb peanut butter cookies all week and I haven’t minded indulging them putting one in their school lunch and letting them have a couple with a glass of milk as an after school snack. Allow cookies to cool on the baking sheet for 3-4 minutes (cookies may fall slightly as they cool), then transfer to a wire rack to cool completely. Sprinkle cookies with coarse sea salt.īake for 12-14 minutes, until cookies are very lightly browned and set around the edge. Shape dough into 1/2-inch balls (teaspoon-sized balls) and arrange on prepared baking sheet, leaving about 1 1/2-inches between cookies to allow for them to spread. Beat in egg and vanilla extract, then gradually incorporate the flour mixture on low speed until the dough comes together and no streaks of dry ingredients remain. In a large bowl, cream together butter, peanut butter and sugar until light and fluffy. In a small bowl, whisk together flour, baking soda, baking powder and salt. Line a baking sheet with parchment paper. They will stay nice and crisp for several days as long as they are stored in an airtight container.ġ/2 cup smooth peanut butter (national brand) They should be crisp by the time they have cooled completely after baking. I make these cookies a bit smaller than I make my usual peanut butter cookies, which make them perfect for snacking. ![]() They are not only crispy, but they are so light that they melt in your mouth. ![]() The cookies have an excellent peanut butter flavor and a great balance of salty and sweet, thanks to a sprinkling of coarse salt that is put on top just before baking. Feel free to stamp them with a pound sign if you want to, but I recommend skipping it. I don’t press these cookies down with a fork to give them the same cross-hatch look that many larger peanut butter cookies have because it compressed the cookie enough that you lose some of the light, airy crumb that the cookies have when they are not compressed. White sugar isn’t necessarily a guarantee of getting a crispier cookie, but it can help to build a slightly drier dough. Many peanut butter cookies use brown sugar, which adds both flavor and additional moisture to the cookies and helps to create a chewier cookie. The keys to making these cookies crispy are to use white sugar and to cut down on the amount of flour in the dough. These Crispy Salted Peanut Butter Cookies are some of the most delicious peanut butter cookies I’ve had to date – and their light, crispy texture is so addictive that I’ll probably skip the chewier cookies for quite some time. I enjoy a good chewy peanut butter cookie, but there are times when I want something crispier. Some are softer than others, the but majority retain a distinct chew to them even days after baking.
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