If you want a more robust almond flavor, toast the flour in a dry skillet over medium-low heat until golden and fragrant, cool before using. After many trials, this is the best peanut butter cookie Ive tasted. It provides the protein and structure of classic wheat flour while keeping the cookie chewy in the center. Bourbon, Rum, or Brandy can also be used, many vanillas are alcohol-based, and these carry enough flavor to imitate the vanilla.Īnd finally, if you wanted to make these cookies gluten-free I would suggest using almond flour. Vanilla flavored milk, almond or soy, or Maple Syrup. You can sub vanilla extract with one of a couple of things. If you don't have brown sugar on hand, you can make brown sugar by combining 1 cup of white granulated sugar and 1 tablespoon of molasses together in a food processor until combined. If you did want to make this dairy-free, you can substitute shortening for the butter, good old Crisco, or a plant-based shortening, I have used both. I know, I know, but I am a fan of Jif all the way!ĭon't drop the ball on the good ol regular peanut butter for this recipe, Jif is where it's at! They are cookies, after all, none of those words like healthy or healthy-ish here. I make my cookies with crunchy peanut butter, but you could 100% make these with regular if you don't like the peanut pieces in your cookie. Add everything in at the proper stages and gently fold in the flour as the last thing you do. The rest of the process is pretty straightforward. This will ensure you get a perfectly textured cookie. So always be sure to really beat the butter, for at least 3-4 minutes and it begins to get almost white. Overworking the flour can result in a cookie that has a tough texture, and nobody wants that! She gets a little sciencey with it, but essentially you want to really beat the heck out of your butter and sugar at the beginning of the cooking dough-making process.ĭoing this ensures you get a luxuriously textured cookie, and that when it comes time to add the flour to the mixture you don't have to overwork the flour. It has to do with the beginning stage of making cookies. One tip that I love to share is one that I learned from Christina Tosi.
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