I’m all for balancing contrasting flavors. In fact, I feel opposites attract and make dessert taste the best. Thats why these cookies work. The crunchiness of the PB balances the soft cookie, and the saltiness of the PB matches the sugary cookie. The PB integrates (the math HL student in me is snickering) smoothly with the cookie, giving rise to a beautiful and delectable marriage.
Recipe adapted from: http://allrecipes.com/recipe/10275/classic-peanut-butter-cookies/
1/2 cup unsalted butter at room temperature
1/2 cup crunchy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
Egg replacer equivalent of 1 egg
1-1/4 cup gluten free all purpose flour
1/2 tsp baking powder
3/4 tsp baking soda
Pinch of salt
Line a baking sheet with parchment paper.
In a mixing bowl, using an electric mixer cream the butter and peanut butter together until creamy. Add both the sugars, and cream until soft and fluffy. Add the egg replacer, and mix well, until fully incorporated.
In a separate bowl, sift the flour, baking powder, baking soda and salt together. Mix this sifted flour mixture in the creamed butter mixture using a wooden spoon, until no patches of flour are seen. Chill this dough in the refrigerator for an hour.
Ten minutes before the hour is up, preheat the oven to 190°C. After the dough has chilled for an hour, take about half a tablespoon’s worth of dough, and roll into a 1 inch ball. Place these about 2.5 inches apart on the lined baking sheet. Flatten the dough slightly with your fingers. Bake these cookies for about 7 minutes (8-9 minutes if you want a firmer cookie), until they are a light golden-brown color.
Let the cookies cool before devouring them. Enjoy!
This recipe makes 30 cookies.