Peanut Butter Cookies with Chia Seeds

Saturday, September 06, 2014

Guess what you do when you find out you have 3 open peanut butter jars? Make cookies of course! Why do I have 3? Well... I like the crunchy, Max likes the smooth and surely, we have an organic natural one which has oil floating on the top and the rest of the peanut butter is a thick solid mass that is non negotiable. Yep! This one went into the cookies.

5 cups unbleached all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
450 grams (4 sticks) unsalted butter, softened
2 cup sugar
1-1/2 cup light brown sugar
2 cups peanut butter (creamy or crunchy)
4 large eggs, at room temperature
4 tsp vanilla extract
1 cup roughly chopped roasted salted peanuts (optional)
1/4 cup chia seeds

1. Prepare 2 baking pans by lining them with parchment.
2. Whisk flour, baking soda, baking powder and salt and set aside.

3. Beat butter until creamy, then add sugars and beat until pale and fluffy.
4. Beat in the peanut butter until mixed in thoroughly.
5. Add the eggs, one at a time, then follow with the vanilla.

6. Preheat the oven to 350F.
7. Fold the flour mixture into the batter, along with the ground peanuts and chia seeds.

8. Using a small cookie scooper, drop batter onto the prepared pans, then make a checkered pattern by pressing the fork tines onto them.
9. Bake for 10 minutes until golden.
10. Cool completely on wire racks.

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