Peanut Butter Cookies [Food Processor Attachment]
Multiple applications using the Food Processor to make fresh peanut butter, cutting out the need for several extra pieces of equipment.
Ingredients
- 200 g (1 ⅔ cups) high gluten bread flour
- 200 g (1 ⅔ cups) cake flour
- 270 g (2 cups) peanuts, roasted salted
- (1 teaspoon) baking soda
- (1 ½ teaspoons) kosher salt, optional
- 220 g (1 cup) unsalted butter, room temperature (2 sticks)
- 215 g (1 cup) cane sugar [or turbinado sugar]
- 215 g (1 cup) light brown sugar
- (2 large) egg
Directions
- Preheat oven to 350°F. Measure bread and cake flour, baking soda, and salt, and place into a medium sized bowl. Whisk to incorporate and set aside.
- Place peanuts in the Food Processor Work Bowl fitted with the Multi-Use Blade and secure lid. Start the machine and allow to process for 2 minutes, or set timer and allow processor to complete programmed cycle.
- Place butter, sugars, and eggs on top of the peanut butter. Start the machine and allow to process for 45 seconds, or set timer and allow processor to complete programmed cycle.
- Add the mixed flours to the Food Processor Work Bowl and pulse 4-5 times, stopping and scraping down the sides of the bowl when necessary. Pulse an additional 4-5 times.
- Prepare cookie sheets lined with parchment paper or silicon baking sheets. Scoop into 2.25 oz (1/4 cup) cookies, spacing them 3-4 inches (8-10cm) apart on the cookie sheets. Make cross hatch marks with the tines of a fork if desired. Refrigerate for 1-2 hours.
- Bake in preheated oven for 12-15 minutes, or until desired color is achieved. Let cool slightly before moving to a cooling rack to finish cooling completely.