I imagine that this common recipe is in everyone’s recipe box, but if (for some odd reason) you don’t already have it, or have never baked pb cookies from scratch, get yourself in the kitchen and bake up a batch! You won’t be sorry! They’re so ridiculously simple (i.e. idiot-proof) yet delicious! Fresh from the oven, they have a nice crisp outside, with a soft, chewy center and a subtle (not overpowering) pb flavour. What’s not to love?!
Ingredients:
1/2 cup butter, softened
1/2 cup natural peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 ¼ cups spelt flour
1/2 tsp. baking soda
1/2 tsp. baking powder
Method:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter and sugars together on medium speed until well blended and light in colour. Scrape down the sides of the bowl and beater as needed. Add egg and mix for about a minute. Whisk together the flour, baking soda, and baking powder and slowly add to the butter mixture with the mixer on low. Scrape down the bowl and beaters again; continue to beat on medium speed another 30 seconds or so. Form dough into a ball, wrap in plastic wrap and refrigerate 2-3 hours.
Now is a great time to head out for that long walk or run you’ve been meaning to complete 🙂
Preheat oven to 375°F. Portion out cookie dough in equal sized balls onto a baking sheet. Stamp each ball with a fork in a criss-cross pattern. Bake *10 minutes or until golden brown. Yields approximately 2 dozen cookies.
*You can customize the texture by baking longer for a crunchy cookie, or shorter for a softer, chewier cookie.
Nutritional Information:
Serving size: 2 cookies (51g)
Calories: 238
Fat: 13.6g
Saturated Fat: 6g
Cholesterol: 34mg
Sodium: 155mg (using salted butter and ¼ tsp. sea salt)
Carbohydrates: 25.5g
Fiber: 2.2g
Sugars: 14.9g
Protein: 5.6g
**A quick note about spelt flour:
I use spelt for virtually all my cookie recipes. It lends an amazingly nutty, full-bodied flavour that wheat simply cannot compete with. I purchase the flour at Bulk Barn, but you can find it in health food stores as well. It is higher in nutrients (including protein and fiber) and is better tolerated by those who may be sensitive to gluten. In fact, it was my naturopath who suggested using spelt (when I balked at gluten-free flours) for my own sensitivity. I can verify that it does not leave the heavy “brick-in-the-stomach” feeling that wheat does. However, spelt still contains gluten, so it is NOT suitable for those with a severe allergy or celiac disease.**
Baking with Catitude 
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