Bakery-style cookie
Crackly-Top Peanut Butter Cookies
A thick coffee-shop cookie with a glossy, shell-like top and a gooey middle full of peanut pieces. Whisking the egg and sugars builds the shell; a chill and a short bake keep the centre soft.
Ingredients
·
Kit
Method
Tips
- Don't overbake. Take them out while the middles still look soft and underdone. They set as they cool on the tray.
- Peanut butter. Use a standard shop-bought crunchy peanut butter. Natural types that separate make the dough greasy and the cookies spread.
- Storage. Keeps in an airtight tin for 4 days. Ten seconds in the microwave brings back the gooey centre.
- Freezing. Freeze the shaped dough balls for up to 3 months. Bake from frozen, adding 2 minutes.
- Variations. Swap half the light brown sugar for dark brown for a deeper flavour. With smooth peanut butter, use 250g and fold in 100g chopped roasted salted peanuts.