Get ready for the perfect sweet and salty treat. This trendy cookie recipe has taken the internet by storm and since we’ve all been self-quarantining at home, why not give it a try!
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I wish that I could take the credit for this recipe, but this one belongs to the gorgeous Brooklyn bakery, Ovenly, and their cookbook that is their homage to the sweet and salty craze.
It’s hard to describe how simple and yet delicious these cookies are. They have no butter, no flour, baking soda, or baking powder. The cookies are mounds of intense peanut butter flavor with a crisp exterior and a soft, almost fudgy interior. The peanut butter, when baked, takes on a toffee-like flavor-without any butter in the recipe. And let me tell you how wonderful the salt is on top. It makes this cookie – taking it from a bland peanut butter cookie to something so spectacular that you will soon be craving them. Luckily they are ridiculously easy to make.
TIPS FOR MAKING THIS TRENDY COOKIE
- Use a branded peanut butter. Ovenly suggested that they use Skippy. In my first attempt, I used a store brand. They were good, but the cookies did not retain the pretty mounded shape. The second, and maybe third, fourth, etc. attempts I used Skippy and the cookies were perfection.
- Use brown sugar, not granulated. The brown sugar adds tons of flavor.
- The cookbook suggested to hand mix the peanut butter, sugar, eggs, and vanilla to a play-doh consistency. I used my stand mixer and thought it worked great. The dough was softer than play-doh, but still got surprisingly thick.
- I used an old-fashioned ice cream scoop to form the cookies.
- Take the time to freeze the dough once you form the mounds. It makes a huge difference in how the cookies retain their shape.
- Don’t skimp on the salt. Coarse salt is better than nothing, but if you can find the pretty flaked sea salt, it is well worth it – for the way it looks and the yummy crunch it provides.
- Once baked, allow the cookies to cool on the baking sheet. They are very soft, almost molten inside at first. They’ll firm up once they cool.
It’s my thought that life is better when you share a sweet with those you love. Treat yourself and your loved ones with these yummy treats:
- Russian Tea Cakes
- Old Fashioned Apple Crisp
- Mojito Tart
- Easy Peanut Butter Cookies
- Ultimate Mexican Hot Chocolate Cookies
- Flourless Peanut Butter Chocolate Chip Mug Cake
This trendy cookie recipe uses only five ingredients and is the perfect combination of sweet and salty.
1 ¾ cups packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 ¾ cups smooth peanut butter (an entire 16-once jar)
Flaked sea salt for garnishing
In the bowl of a stand mixer fitted with a paddle attachment, mix together the brown sugar and eggs until very well incorporated and creamy.
Add the peanut butter and vanilla.
Whip on medium speed until all of the ingredients are very well incorporated and the mixture is beginning to thicken.
Continue to beat until the mixture is the consistency of Play-Doh.
Use an ice cream scoop to scoop out 6 level balls of dough. Sprinkle each ball liberally with flaked sea salt.
Place the baking sheet with the six dough balls into the freezer for 30 minutes.
Meanwhile, scoop the last of the dough (for another 6 cookie balls) onto the remaining prepared baking sheet.
Remove the first baking sheet from the freezer. Replace with the second baking sheet and allow those dough balls to chill.
Bake the first tray of cookies in the preheated oven for 20-22 minutes. The bottoms of the cookies would be golden brown, but the cookies will feel underbaked. THIS IS NORMAL!
Remove the cookies from the oven and allow to cool on the baking sheet until they are slightly warm, then move them to a wire rack to cool completely.
Repeat this process with the remaining sheet of dough.
- Prep Time: 15 minutes + 30 minutes freezing time
- Cook Time: 20-22 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: trendy cookie recipe, dessert recipes, peanut butter cookies, cookie recipes, easy cookie recipes