Recipe adapted from “Sister Pie“ by Lisa Ludwinski
So the first recipe I have chosen from a pie book is a cookie 🍪 No surprises there; mentally prepping myself before heading off into more labour intensive spectrum of baking!
This is inspired by the recipe from the book because I have made so many changes that it doesn’t seem fair to rate the recipe based on the book. Have to say, the recipe is so malleable that despite all my changes, it still turned out well. Scroll down for recipe!
My main priority was to finish up my bottle of crunchy peanut butter with a looming expiration date. Which resulted in a whole load of adjustments to cater to it. Things I do to not waste food 😅
Ingredients:
1 cup all purpose flour
1/4 cup whole wheat flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 teaspoon smoked paprika
1 1/4 cup peanut butter (creamy or crunchy, natural or processed is fine. I used crunchy processed ones. Just adjust your sugar level accordingly)
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract/paste
Sugar topping:
1 1/4 teaspoon smoked paprika
3/4 teaspoon flaky sea salt
1/2 tablespoon granulated sugar
1/2 tablespoon demerara sugar
*Make sure to let all ingredients come to room temperature and let’s start whipping!
Recipe:
1)Sift the flours, baking powder & soda, salt and paprika into a dry bowl
2) In another bowl, whisk up peanut butter and the sugars in a mixer with paddle attachment on medium for 2-3 minutes until light and fluffy. Feel free to use a hand whisk like I do. Just whisk until light and fluffy. Don’t give up 💪🏻
Tip: if your peanut butter is too thick for whisking, heat it up for a few seconds in the microwave to get a runny consistency but let it cool to room temperature before incorporating into batter
3) Crack in the egg and vanilla and whisk until incorporated. Remember to scrap down the sides with a spatula.
4) Pour in half a batch of the dry ingredients and mix. Then pour in the remaining half and swop to a spatula to make sure you don’t have huge chunks of flour lurking somewhere. Stop when everything is fully incorporated but be careful not to overmix!
5) Scrap the cookie dough onto a piece of cling wrap, wrap it up tightly and let it rest in the refrigerator for at least a day, up to 3 days You can freeze it for up to 3 months as well. Just make sure to double wrap & ziploc it in case of freezer burn!
6) When ready to bake, take the dough out of the refrigerator 1 hour in Singapore (or 2-3 hour if you live in a cool place) before you plan to bake. If using frozen cookie dough, let it thaw in the fridge overnight first!
7) Preheat the oven to 180 Degree Celsius and line a baking tray with parchment paper. Take the cookie dough out to come out to room temperature slightly for easier scooping.
8) Scoop the cookie dough with a 1/4 cup once it’s pretty soft and roll it in to a ball (around 2inch) with your hands.
9) In a bowl, combine the sugar topping ingredients. Sprinkle the tops of each cookie with 1/2 teaspoon of the sugar topping mixture.
10) Bake for 15-17 minutes until the tops are not wet anymore and the edges are a nice golden brown.
11) Remove form oven and let the cookies cool on wire racks. Can be kept in an air tight container in fridge or in room temperature for up to 5 daya. Best eaten when it’s nice and toasty with a cup of beverage (Ooooh hot Chocolate?) to dunk into
Happy baking everyone! Let me know how your cookies turn out 😍