Bea’s Peanut Butter Cookies

Mike and I are both huge fans of cookies, specifically peanut butter (honorable mention goes out to the oatmeal raisin though).  Lately we have been feeling the need for some PB in our life so I decided to make up a few batches.  I wish I could say that I have some old family recipe passepb-cookies-kraft-jard down through the generations, but the truth is, the best peanut butter cookies I have ever had comes from the recipe straight off the Kraft Crunchy Peanut Butter jar.  The only way to explain them are soft, delicious and perfect.  I guess when you think about it, they really should be considering Kraft came up with the recipe and peanut butter is kind of their thing.

In this recipe you definitely do not skimp on the good stuff.  I always say, if I want a cookie, I am going to do it right. There is no time for denying myself or settling for 100 calorie anything – I want the real deal.

I find that when you give your body the food it wants (in moderation of course, you cant eat 10 in one sitting and think that is ok), you have an easier time of controlling yourself around desserts because your not constantly feeling deprived.

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A few weeks ago, I was in Ridgeway eating at The Kitchen and decided to stop into Flying Squirrel to grab a peanut butter cookie.  These cookies are so delicious and made with all natural ingredients.  Since I had everything on hand, I thought I would give making an all organic version a try too! Now, don’t let the organic fool you, I did not say healthy, I said organic.  There is still butter and sugar in my recipe but the difference is the elimination of preservatives, over processed ingredients, and unnecessary added sugar/salt.

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So real talk – I used to LOVE, like a day could not go by without enjoying -LOVE, Kraft Peanut Butter.  The taste to me was so awesome and I would buy the 2 kg jar and go through it by myself in no time.  But that was only until I had exposure to the real deal.  Obviously there are a ton of companies out there, but Nuts To You Peanut Butter, was a freakin’ game changer… Real peanut butter tastes so much like peanuts, who would have thought?  If you haven’t tried it, YOU SHOULD because why the hell not?!  Anyway, I got a bit off topic… BACK TO THE COOKIES – Despite not loving to eat Kraft PB anymore, we absolutely love these Kraft cookies and will probably use this recipe until the end of time.

So let the baking begin!

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I made the Kraft cookies exactly to spec because why mess with a good thing?  When it came to my version, I had to scale back the quantities because I only had half the organic butter and didn’t want to make a special trip to the grocery store. So, I adjusted everything accordingly, luckily I had everything else on hand.

I placed the softened butter, sugars, and Nuts To You CRUNCHY Peanut Butter into my stand mixer and mixed on medium high until nice and fluffy (roughly 2 – 3 minutes and scraped the sides half way through).  In a separate bowl, I put whole wheat flour, baking soda, baking powder, tsp salt, and mixed.  Then I cracked the egg and put 1 tsp of vanilla into the mixer and mixed on medium for about 45 seconds.  Once complete, I turned the speed to the lowest setting and slowly added the flour mixture until it was all incorporated (you may need to adjust the speed as the cookie dough gets thicker).

So, how did we make out?

Bea's Peanut Butter Cookies

Well, I was really expecting everything to look and feel the exact same, but boy was I wrong.  The dough of my version was completely different that the other.  The Kraft recipe was super light, fluffy and perfect while the organic was dense, crumbly and really hard to shape.  I literally had to form the cookies together to get them to hold shape and press each down on the baking tray because they definitely would not spread as they baked.

At first glance, I was kind of disappointed because visually, they didn’t look as awesome as I wanted.  They were definitely crumbly, some broke a part and they looked more like misshaped mounds than nice fresh baked cookies.  But, hey, you cant nail it every time on the first try right?

NOPE WRONG!! I nailed it!  These cookies are freaking awesome!  Delicious, soft and super super peanut buttery.  Clearly I am biased because I was the master creator, so I decided to enlist 7 co-workers to do a taste test…

…the verdict?

Bea's Peanut Butter Cookies

Everyone really loved both and the general consensus was, that they would eat either cookie any day and any time because they were both great.  But, ultimately the Kraft version took home the prize.  I kept hearing  “it’s the perfect combination of crunchy, chewy, and buttery”.  There you have it folks.  I have said it once and I will say it again, this Kraft peanut butter cookie recipe is hands down the best.  BUT  If you are ever looking for an all-natural peanut butter cookie recipe, give mine a try.  It definitely will not disappoint!

Eat Well.  Love Life.

Bea

Bea's All Natural (Organic) Peanut Butter Cookies

  • Servings: 2 dozen
  • Difficulty: easy
  • Print

No skimping on the peanut butter here! These thick and chewy cookies are the perfect combination of slightly crunchy on the outside and super soft on the inside. Made with better for you ingredients so you can enjoy without worry.

Ingredients

  • 1 ½ cups whole wheat flour
  • ½ cup butter, softened
  • 1 cup natural peanut butter **
  • ¼ cup white sugar
  • ¾ cup brown sugar
  • 1 egg
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt (little less)
  • 1 tsp. vanilla
  • **(Recommended: Nuts To You Nut Butter Inc. << It’s the best!)

Directions

  1. Preheat oven to 350F. Line a baking sheet with parchment.
  2. In a medium bowl, add flour, baking soda, baking powder, and salt. Stir to combine and set aside.
  3. Place butter, peanut butter, and sugars in a stand mixer bowl. Mix on medium high for 2-3 minutes until fluffy (scrape down bowl half way through).
  4. Add egg and vanilla into the mixer, lower the speed to medium low-ish and mix it up for 45 seconds.
  5. Reduce the speed to the lowest setting and slowly pour dry ingredients into the mixer. Mix until just incorporated.
  6. Shape into 1 ½ inch balls and place onto the baking sheet and slightly flatten.
  7. Bake for 8 1/2 minutes, until the edges are light brown.
  8. Transfer to cooling rack.

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