Yield: 20 cookies
SCALE:
Ingredients
- 220 grams Bob's Red Mill Gluten-Free All Purpose Flour in the blue bag
- 1/2 teaspoon fine salt if using unsalted peanut butter, 1/4 teaspoon fine salt if you're using salted peanut butter*
- 1 teaspoon baking soda
- 6 tablespoons softened organic unsalted butter
- 2/3 cup (160 grams) natural peanut butter*, stirred well (the drippy kind of PB)
- 1/2 cup (100 grams) organic cane sugar
- 1/2 cup (90 grams) lightly packed organic brown sugar
- 1 large egg
- 1 1/4 teaspoons vanilla extract
- 2 tablespoons milk* of any kind
- 24 dark chocolate feves or discs
- extra decorating sugar for rolling the cookie
Instructions
- Preheat oven to 375 degrees F.
- Sift together flour, baking soda and salt; set aside.
- Using an electric mixer (stand or hand mixer), cream together butter, peanut butter, cane sugar and brown sugar for 2 minutes, stirring side downs halfway through. Mixture should be lighter in color and fluffier.
- Add egg, vanilla, and milk; beat until well blended. Gradually add flour mixture, mixing well for one minute. Squeeze the dough with your hands a bit and see how it feels. It should feel like playdoh (this is not a super wet dough like that of chocolate chip cookies). If you think it feels a little dry (differences in brands of peanut butter can affect the dough differently), add a tablespoon of milk and mix together again (and you can even add another tablespoon if needed). Squeeze dough into a ball. Let dough rest, covered, for 20 minutes on counter.
- Roll dough into 1-inch balls and roll in sugar.
- Place dough balls 2 inches apart on cookie sheet, pressing down with your thumb just a tiny bit. Bake until light brown and puffed, 8 minutes. Remove sheet from oven and lightly press a chocolate candy into center of each cookie, allowing cookie crack slightly. Return cookies to oven for another 2 minutes. Remove from oven, cool completely and store in an airtight container.