That said, I’m sure they will not go uneaten, regardless of what you do. I would only do it if swapping some by weight an equal weight of flour but to be honest, I’m not confident it’s the best move here as there are so few ingredients that tweaking one can change a lot. I liked them well enough as a gluten free version and for their intense peanut flavor, but these are even better! This updated second edition celebrates Ovenlyâs tenth anniversary and includes new recipes of bakeshop favorites such as the ooey-gooey Hot Chocolate Cookie, the tart, moist Vegan Lemon Raspberry Quickbread, the Chewy Molasses Spice ... Since I prefer less sweet desserts, that’s the version I’ll make from now on. The documentary “Sugar Coated” gives an excellent explanation of this. I decided to throw these together at the last minute one Sunday evening with my little one crawling at my feet (I’m a glutton for punishment, what can I say?). god!! On the other hand, they are a much-needed, so sweet quarantine treat. Is this available? Maybe the first batch was too crowded on the tray or I didn’t freeze them enough. New here? Wow… These are ridiculously rich and delicious. These are lovely cookies for a group with diverse food restrictions. Thanks for sharing it! I BURNED THEM!! I’ve made these a couple of times. OMG, YUM! my skewer came out "almost" clean) and I think that made the difference. Thnx! Recipe request: Peanut Butter Milk Stout. Our kids get a chance to play and we all get a chance to talk to other adults (who knew this was a such a hard thing to get!). I love peanut butter cookies but I don’t know what I would call these. Oh how your commitment to turning out seriously tasty and straight forward recipes along with your undeniable wit brighten my week each new recipe you post. For me and those I’ve used as guinea-pigs, Pecan is the king – they taste almost like Pecan Pie in cookie-form. Your comment of halving the recipe is throwing me off! The original recipe was too sweet and creamy for my taste. So good. A huge hit at the Christmas party. One more question – dark instead of light brown sugar? Everyone was mad about these cookies. They are great little cookies. These are just so cute and puffy. The owners of the San Francisco ice cream shop share forty recipes for such signature flavors as strawberry olive, salted licorice, boccalone prosciutto, and cayenne cantaloupe. The coarse-grained sea salt makes the real difference, just perfect! I know these are simple. I can’t wait to see what crazy business you’ve come up with!!! I’ve found they’re not as good, nor is regular Peter Pan which was the only option another time I was out of PB. Selena — Eggs at room temperature are easier to mix, that’s all. They burned a bit on the bottom, so next time I will cook for a shorter amount of time and maybe use my Silpat instead of parchment to line the tray. :). These are fabulous! The hard part is waiting for the cookies to set! I used a tablespoon cookie scoop and made 34 cookies. These are delicious! Is “light brown sugar” the same as “golden sugar”? Yay! :). Wondering if this was the culprit. Funnily enough I have just been making cookings that are accidentally ‘absent’ of many things (dairy, refined sugar, gluten, egg) but turned out great (would love if you wanted to take a look: http://www.carolinescooking.com/spiced-vermont-maple-cookies/). That’s such a shame. I made these last night, and they were amazing–I don’t even like peanut butter sweets that much, and I loved them. I’m going to a BBQ tomorrow, and I want to bring something, but all I’ve been told is “I think she avoids gluten, but there’s other stuff she won’t eat either.” I’m thinking I’ll make these, maybe dip or drizzle some in chocolate, and call it a day. I may reduce the sugar, but wanted to make the recipe as written first. My Sweetheart read the ingredient and made a face. What??? I don’t know what happened! https://smittenkitchen.com/2015/10/salted-peanut-butter-cookies/#comment-1049930. We love to gently add a Hershey kiss on top when they come out of the oven. Elizabeth, thank you so much for your reply. If so, do I need to adjust the recipe at all? You’ve made beautiful cookies, Deb! The second with TJ organic, unsalted chunky PB, oat flour (freshly grounded from old-fashion rolled oats), and reduced sugar by 1/2 cup. I have made 4 batches of these so far. Love these! I tried them this weekend. Seriously divine. Ps. Meg. I didn’t really believe these could be that good. Then, when I’m done with the diet (Nov 23rd, 39 days and counting), I’ll make them as written and compare! Should I keep them in a cooler? Go to the KAF site, find the recipe by using the Recipe Search option intbeir main menu and scroll down to the Baker's Tips below it. What is your altitude at “high altitude?” We live at 1550’ and didn’t have a problem, so presume you are higher at altitude. 15. Any thoughts on why this is happening? I had to try making these this morning. I had the same with Skippy smooth. First, is your batter too wet? Bloomin’ fantastic ! These look beautiful! Thanks for the wonderful recipe! Try adding 1 cup semi-sweet chocolate chips along with the oatmeal. Attempting these with my own accidental reduced fat skippy purchase. Carmen — I use fleur de sel, the traditional kind with coarse-ish granules. Has anyone tried these substituting a little pureed pumpkin for the peanut butter? Food is not a consensus. But they weren’t exceptional; they merely fit the bill. My oven is definitely at the correct temp. I have been searching for the perfect peanut butter cookie – soft and fluffy- not like the conventional crunchy, crumbly sawdusty things- and this comes very, very close to my cookie nirvana. I made these last night. Hi Deb! Gah! I don’t think I’ve ever had the ‘dome’ look, they’re always flattened somewhat … not like a chocolate chip, but not domed. 32. The cookies barely swelled in baking, and certainly did not spread. You can make these with Splenda if you don’t want the sugar (or are diabetic and can’t eat the sugar) equal ratios of peanut butter, almond meal (replaces the volume from the sugar), splenda and one egg. Can also drizzle the tops with dark chocolate. Share. Everyone who ate them liked them. I am making these this weekend! These are going to live on in my recipe book as a go-to “I really need a damn cookie NOW” solution! These will be first on my list. I wonder if it’s related. (mostly I used Peter Pan’s Simply Ground, which is a new product around here…). Moist and flavorful. These are great. I agree, the textures are great after cooling. Flour? DELISH! I use your suggested freezing the dough before baking but they still seem to flatten significantly. Definitely let them cool, overnight is better! Don’t forget to tag this recipe with peanut butter – that’s a SK food group, no? No, there’s no way to favorite recipes at this time. I made these cookies once and they were amazing, but the second time i tried they were extremely oily. Divine! Your first paragraph perfectly describes why I was first drawn to your blog and your recipes. Everyone at my table tried them and couldn’t believe how great they were. The ice bath should stop the buttercream from becoming too warm. Tasty Fitness Recipe: Sous Vide Salmon In 15 minutes . We so adored this recipe but was disappointed in that mine didn’t have a long shelf life. Hi! Copies of the paperback are still around in places: cookies and cannot eat peanut butter, I just made them with Artisana brand cashew Recently made these cookies, after reading rave reviews all over the Internet. If you love chocolate cake that isn't too sweet but has an incredible chocolate flavor then this is your cake. I’ve been vegetarian for almost 10 years now and dishes that are ___-free are just disappointing replicas, I want a dish that speaks for itself! Just made these cookies after having left over hazelnuts from another recipe. I’m really digging it. Cut into squares and Enjoy! 4.5 Years Ago: Heavenly Chocolate Cake Roll, Salted Peanut Butter Cookies ADVICE. P.S. It’s a workout! I put them in a small dish to cool and cut into bars instead of drops. Also, freshly ground nut butters are much drier than commercial nut butters. The kit includes: 6 pounds of Pale LME. Your chocolate banana bread is my team’s favourite right now. How do you think it would come out? Most people asked for “my” recipe and I told them about your site Deb. I made these yesterday and there were absolute perfection. Freezer, scoop, bake. James — We appreciate your research! PB recipes are my favorite! Weigh or measure carefully for the correct amount. I wanted to love them but they seemed too sweet, and I have quite a sweet tooth. Maybe others have been successful, but only light brown from now on for me. I remember making 3-ingredient PB cookies with my mom in middle or high school, and these look so much better! However, white chocolate is very sweet. Thank you – these cookies are not a gimmick! Kids and adults alike will love the creamy peanut butter mousse between layers of chocolate cake. These are AMAZING!! RECIPE NOTES. Made mine with dark brown sugar (IMHO, dark brown yields a better depth of flavor), Jif PB (less sweet that Skippy), pure vanilla extract as well as vanilla bean paste, and flaked Himalayan pink salt on top. These were so good! Then tried with natural peanut butter – the texture was definitely weird and no one in my family ate them except for me. Found inside â Page 57NOTE: This is a base recipe that you can adjust with different avors of ice cream and ratios of chocolate (or other avors) to beer syrup. You can combine vanilla (or butter pecan) ice cream with salted caramel syrup (sometimes called ... They were still plenty sweet, this recipe has a lot of sugar, and the texture was fine. My husband thought the chocolate was not needed, but I loved it. I have help! Thanks for the always fun and excellent posts! i see someone did that already. I avoid processed fats, like margarine or canola oil, but whole fats from olives, avocados, coconuts, seeds, nuts, and humanely raised animals (butter, lard, suet, schmaltz) are a necessary part of the diet, and lead to feeling full in ways that allow people to cut down on sugar (which is less healthy, as you say). Thanks for the recipe! The .gov means it’s official. Last night, I experimented by adding some chocolate chips & some finely crumbled cooked bacon–delicious! Found inside â Page 778Autumn Spice Cake, 302 Autumn-Spiced Pastry Cream recipe, 83 Avocado Truffles, Chocolate &, 593 Rice Krispies Treats, ... 608 129 Chewy Peanut Butter & Oat Bars, 182 Dark Chocolate & Stout Brownies, 194 Flourless Fudge Brownies, ... The variance of 14 grams suggests that the jar could have up to 7/8 tablespoon more peanut butter than the recipe calls for. These still favorites were modified using 1c Splenda, JIF Simply Peanut Butter, and I Can't Believe It's Not Butter. Smaller scoops got a better dome result – those are still in the oven. Pour the stout into a medium saucepan and set it over medium-high heat. Thank you! My friends (and I) loved this recipe. I’ve made these many times too and always use “natural” or chunky peanut butter, I actually prefer it this way. I wasn’t sure if that would work with this flourless cookie. I made these EXACTLY as written (except I skipped freezing them because I have NO room in my freezer (who has that much space in their freezer? These are AWESOMELY delicious. During a sale earlier this year, I picked up their Peanut Butter Conspiracy Stout extract kit (on sale for $26.99 as of this writing in November 2015). They sound so delicious I’m going to risk making them with natural. Even with double chilling, my cookies still never turn out as tall and prettily striated as the Ovenly ones I get at the cafe, though. I also loved that all ingredients are pantry staples. Belgian Biscuit malt and the title suggest adds a bready, biscuit aroma and flavour. Has anyone added chocolate chips to the recipe? Whatever the meal and however “full” they claim to be, there’s always room for dessert. Then I made these for xmas as gifts a couple years ago. They were perfect. -Dark brown sugar (richer cookie flavor I suspect) Also, I added mini chocolate chips to half the dough. I highly recommend combining it with Ovenly’s chocolate truffle cookie. But once I put them in a container, the crispness was gone. I really don’t want to use processed peanut butter, do they really need all the extra stuff in them? Thanks! September Produce Guide: What's In Season Now? But I prefer the taste, for sure. Maybe it’s your altitude? Marcia — I was going to tag it as such (and was going to try these out earlier this year because of it) but I know a lot of people don’t eat peanuts on Passover and didn’t want to be yelled at in the comments, heh. That and the pnut allergies here at my house. REGRET. You are killing me. Thanks! I LOVE baking, but I have Celiac Sprue, so I generally can’t enjoy what I’ve baked. The consistency of the batter was like playdough for me (I have a 2 and 3 year old, so very familiar), I guess it depends what peanut butter you use. I love this simple recipe – the brown sugar is definitely a neat addition. You never disappoint! and I was just testing it out to see what the fuss was about). For this recipe I’d probably sacrifice the Skippy effect in favor of the super healthy dose of peanut fat from a better brand. You could bake one cookie at a time until you find the winning oven temp/time. Deep rich sweetness with layers of coffee, caramel, toffee, prunes, raisins and roasted peanuts. Can you help troubleshoot? Perfect dome shape with the crunchy/chewy texture you described. If you’re on the fence or thinking about using natural peanut butter, think again. Sounds amazing! Thanks! My PITA celiac husband also is allergic to peanuts and won’t eat any type of nuts. these cookies are MAGIC. Help, please!! with Maldon salt sprinkled atop. Barely adapted, just a bunch of extra notes, from the Ovenly cookbook, Yield 26 to 28 cookies with a 1 2/3 tablespoon or #40 scoop. Loved these the first round when I followed the recipe exactly. I made my own brown sugar (using white sugar and molasses) because I couldn’t be bother to go to the store. :). Baked up exactly 27. For the record of the natural peanut-butter camp: I used 1 3/4 c of Trader Joe’s creamy salted natural peanut butter and 2 T of flour to stiffen the dough up a bit, then chilled them in the fridge for 15 minutes before baking; they turned out gorgeous, tender, and dome-y, like Deb’s. These are done when the edges start to brown. Now Jamielyn Nye, founder of the popular blog IHeartNaptime.net and mother of three, is making naptime even more delicious with her highly anticipated first cookbook. I baked the frozen (overnight) dough balls for about 14-15mins (they were small ice cream scoops). Gently fold 1/4 teaspoon each of ground allspice and cinnamon into whipped topping, and frost cake as directed. Aside from some high-altitude adjustments (+25F oven temp and slightly shorter time), I followed the recipe exactly. From smoothies to baked goods. I did use natural peanut butter because that’s all I had on hand and I was short about two tablespoons so I added two more tablespoons of sugar figuring that’s about how much sugar would have been in the Skippy and they turned out AWESOME!!! Spread 2/3 cup icing over. Are You Ready for the Allrecipes Kitchen Organization Challenge? That said, a couple people mention reducing the sugar, some successfully, some with problems: I still wish they were sweeter – but I think that everyone has a different sweet tooth! Re, the 16.3-ounce jar of peanut butter — The jar is labeled as 462 grams and says it contains about 14 2-tablespoon servings, or about 1 3/4 cups. Could I add chocolate chips to these? Anyone had the same experience? Delightful, though i have never used the recommended times on being blessed w/ having... Season now clean, about 2 hours hidden all the fat ratio was way off wheat free these! 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