Peanut Butter Cookies
Who doesn’t like straight-up, great peanut butter cookies? Adding a handful of nondairy chocolate chips would of course be anything but wrong.
The whiskey is used for the texture it gives the cookies, but you can substitute any nondairy milk for it if you’d rather not have alcohol.
If the dough is a bit too crumbly, add a little nondairy milk at a time, since the texture often depends on the quality of the nut butter in use.
Peanut Butter Cookies 1/4 cup plus 1 tablespoon (63 g) granulated sugar
1/4 cup plus 1 tablespoon (69 g) packed light brown sugar
1/2 cup (63 g) all-purpose flour
1/2 cup (60 g) whole-wheat pastry flour
2 teaspoons Ener-g egg replacer or cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder
3 tablespoons (45 ml) plain soymilk or other nondairy milk
3 tablespoons (45 ml) peanut or canola oil
3 tablespoons (45 ml) whiskey or more nondairy milk
1 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons (96 g) crunchy or creamy natural peanut butterPreheat oven to 350°F (180°C, or gas mark 4). Line a cookie sheet with parchment paper or silicone baking mat, such as Silpat.
In a large bowl, sift flours, egg replacer or cornstarch, cinnamon, salt, and baking powder. Add sugars.
In a medium bowl, whisk soymilk, oil, whiskey or extra milk, vanilla, and peanut butter, until emulsified.
Fold wet into dry ingredients, using your hands if you have to and adding milk if the dough is dry/crumbly, until the dough is combined and manageable.
Divide the dough into 12 equal portions, place on cookie sheet. Flatten the cookies as they do not spread while baking.
Bake for 14-16 minutes, until the cookies are set and golden brown on the edges.
Wait a few minutes before transferring them to a wire rack to cool completely.Yield: 12 cookies
recipe index « have cake, will travel! said,
September 15, 2007 at 5:42 pm
[...] peanut butter cookies double apricot cookies and variations black forest cookies tequila cookies whiskey cookies [...]
Ash said,
September 15, 2007 at 8:44 pm
Peanut butter=my favourite! Nothing beats a peanut butter cookie and cold glass of soymilk. I will definitely be trying these.
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Hilary said,
September 15, 2007 at 9:02 pm
mmm i agree with Ash. peanut butter is my favorite!
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sarah said,
September 15, 2007 at 9:52 pm
YUM!!
Stupid question … why do you have to flatten peanut butter cookies?
I like the idea of whiskey being a milk replacer! ;) I think I’ll try a little in my cereal.
Thinking of you!!!!!
XOXOX
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La Principessa said,
September 15, 2007 at 10:06 pm
Sounds yummy! How does whiskey affect the texture?
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Anna/Veganista said,
September 15, 2007 at 10:47 pm
Mmmmm, cookies. Peanut butter cookies, to boot. I didn’t know whiskey affected cookie texture either–good to know!
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melisser said,
September 16, 2007 at 2:02 am
Yummmm… soft & chewy? Or crispy?
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Celine said,
September 16, 2007 at 3:58 am
I don’t know if you have to flatten all PB cookies, Sarah, but these ones don’t spread out if you leave them in, uhm, balls. when you flatten them, the edges get crispy and delicious, so that’s why I do it.
La Principessa: whiskey gives them a chewier texture. I don’t know how to explain it, but someone else mentioned the same thing when I talked about my whiskey cookies the other day: their grandma used to pour some in her cookies back in the days in order to get the texture in question. give it a try if you get a chance, and let me know what you think!
crispy at the edges, melisser, and soft & chewy inside. PB for the win! :)
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evan said,
September 16, 2007 at 4:16 am
i love you for the picture of maranatha peanut butter.the best brand of peanut butter ever.i dunno about the no stir since i’ve never tried it,but the regular organic is the only brand of pb i buy.what is it about it that makes it so freaking delicious?
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Celine said,
September 16, 2007 at 4:17 am
they put crack in it? I don’t know but it’s might-ay tast-ay indeed. too bad it’s costing an arm and a leg, even though it’s totally worth it.
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Amey said,
September 16, 2007 at 7:04 am
okay, all these cookies are freaking me out! And, I have actually spent the entire afternoon and evening today thinking about peanut butter cookies. I think that I will be making a lot of cookies sometime soon!
:) thanks so much for sharing all your wonderful recipes!
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Vegan_Noodle said,
September 17, 2007 at 1:26 pm
Peanut butter cookies are pretty much the most irresistable thing in the world.
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Mitsuko said,
September 19, 2007 at 3:16 pm
You’re like the peanut butterflies in Alice in Wonderland…
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Celine’s Peanut Butter Cookies « love like a vegan said,
September 22, 2007 at 2:39 pm
[...] the ultimate comfort food for me, so what other way to end a very hectic week with? These are Celine’s Peanut Butter Cookies and they were a very satisfying reward. They were soft, peanut buttery and with a hint of [...]
melissatsang said,
October 11, 2007 at 10:59 pm
Will cornstarch really work? Cause ener-g replacer is avaiable in Singapore but costs alot.
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Celine said,
October 12, 2007 at 4:44 am
I’m told it really works.
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Recipe Index « have cake, will travel! said,
December 21, 2007 at 11:18 am
[...] Cookies White Chocolate Orange Cookies Chicky Grahams Lemon Lavender Cookies Carob PB Fudge Cookies Peanut Butter Cookies Black Forest Cookies Tequila Cookies Whiskey Cookies Chocolate Chai Snickerdoodles Double Chocolate [...]
a.s.p. said,
November 14, 2008 at 4:37 pm
In a word…
amazing.
These beauties bring tears to my eyes and joy to my heart.
Merci.
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Kat said,
January 10, 2009 at 8:45 pm
My betrothed said: Baby, these are f***ing amazing! Such good cookies–we ate them right out of the oven while they were still almost too hot to hold in the hand; had to break little chunks off and blow on them to cool. A little salty with sweet, these cookies were the perfect accompaniment to watching Indiana Jones and the Temple of Doom. Thanks again! I think I’ll keep coming back to your blog until I try everything.
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