Crunchy Peanut Butter Chocolate Chip Sablé Cookies
Jill Colonna
Easy, healthier recipe for the ultimate melt-in-the-mouth peanut butter chocolate chip cookies, reduced in sugar. Texture-wise they are crisp yet soft rather than chewy with a subtle saltiness that makes them irresistible.
25g (1oz/scant 2 tbsp)light brown sugarcane or coconut flower sugar**
1eggorganic
100g (3.5oz/ ½ cup)crunchy peanut butteror smooth/creamy
goodpinchsalt (fleur de sel)Maldon or Celtic salt
½teaspoonbaking powder
110g (4oz/ 1 cup)plain (all-purpose) flour
¼teaspoonvanilla extractor vanilla powder
100g (3.5oz/ ⅔ cup)dark chocolate chips
Instructions
Preheat the oven to 180°C/160°C fan/360°F/Gas 4 and line a couple of baking sheets with baking parchment or silicone mat.
In a large bowl, cream together the butter* and sugars** with a wooden spoon or sturdy spatula until the sugar has disappeared and the mix is pale and creamy (or mix with an electric mixer). Gradually add in the rest of the ingredients, mixing well. (The dough can be frozen at this point if you don't use all of it.)
Spoon out small portions of the mixture onto each baking sheet, leaving a good gap in between each as they spread out. If you like cookies slightly crispy on the outside, then flatten them slightly with a fork. Otherwise leave them as little mounds to make them a little softer. Bake for 10-12 minutes or until golden.
When cooled, transfer the cookies to a wire rack.
Notes
* Soften the butter slightly to initially cream with the sugar. This makes the cookies' texture lighter rather than with melted butter. If you do melt the butter, then chill the dough before baking, otherwise with this recipe it's not necessary.** Using a little light brown cane sugar or coconut flower sugar adds that extra crunch to the texture. Otherwise use 75g/3oz of one kind only.The uncooked dough is ideal for freezing for up to a month.Store in a cookie jar or airtight tin box for up to 2 days (if you can!) We prefer enjoying them on the day of baking and cooking the dough only as necessary. So keep some dough (up to 2 days) in the fridge and bake when ready. 278 calories for a serving of 3 cookies each.Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.