Recipes that are defined by what they lack, such as those that are flour/dairy/gluten/meat/sugar-free, no-bake, one-bowl, or hand-whisked, have never held particular interest to me. While we do feature recipes with some of these qualities on occasion, my favorite dishes are ones that are characterized by what they do have, such as exceptional flavor, delightful texture, or a compelling allure that compels you to immediately make it after reading about it. In essence, the absence of certain ingredients is a mere bonus, not the main attraction.
However, I am not immune to the allure of missing ingredients. Years ago, I created some simple after-school snack recipes for a magazine – a topic I had no expertise in at the time, before having children, or even now (perhaps an apple and a cookie?). This afforded me the opportunity to test out a three-ingredient peanut butter cookie recipe that a friend had mentioned, which was surprisingly void of flour, butter, baking powder, baking soda, and even salt. The outcomes were decent, I suppose. With just peanut butter and sugar, it was impossible for them not to be tasty. However, they were not exceptional; they just met the requirements.
When the cookbook of Ovenly Bakery was released last year and a reader recommended it, I purchased it and saw a similar recipe for a peanut butter cookie. However, I initially disregarded it as unworthy. Unexpectedly, while passing a coffee shop on a Sunday, I impulsively decided to get a refill for my husband and me. Inside the shop, I quickly made the decision to split the last peanut butter cookie before anyone else could. The cookie turned out to be amazing: tall with a dome shape, a crisp outer layer, and a decadently soft center filled with intense peanut butter that reminded me of peanut butter cups. It was topped not with the usual flaky sea salt but with small, coarse chunks. Upon realizing that it was in fact the Ovenly cookie, I came to the realization that they must know a few secrets about this three-ingredient cookie that I do not.
Initially, they employ a slightly lower amount of sugar and peanut butter per egg compared to the conventional ratio of 1 cup sugar, 1 cup peanut butter, and 1 egg. They opt for light brown sugar instead of the usual granulated white sugar, which presumably contributes to the cookie’s softer texture and richer flavor profile. Lastly, the dough is molded into tall portions and refrigerated before baking to maintain its height. The outcome is flawless and bears no resemblance to the ones I attempted to bake years ago, in all the most desirable aspects.
In the meantime, it is worth noting that the recipe has a significantly lengthy list of ingredients that are not included. Specifically, there is no butter, flour or leavening agents, and the entire mixture is hand whisked in a single bowl and consists of only five elements, two of which are salt and vanilla. However, even if the recipe required me to collect pig fat, roast and grind my own peanuts while upside down and singing in harmony, I would likely still attempt it simply because the end result is incredibly delicious.
One year ago: Cider and Olive Oil Infused Carrot Cake
Two years ago: Simple Pizza Dough and Delicious Margherita Pizza
Three years ago: Swiss Chard and White Bean Pot Pies with Pancetta
Four years ago: Cookies Packed with Apple Pie Flavor
Five years ago: Apple and Cheddar Scones
Six years ago: Apple Cider Doughnuts
Seven years ago: Twice-Baked Shortbread and Acorn Squash Quesadillas with Tomatillo Salsa
Eight years ago: Pumpkin Bread Pudding
Nine years ago: Galette with Stilton and Wild Mushrooms
And on the other side of the world:
Six months ago: Toasts with Artichoke Gratin
1.5 years ago: Spinach and Mushroom Baked Eggs
2.5 years ago: Bee Sting Cake
3.5 years ago: Broccoli Rabe Pasta with Garlic
4.5 years ago: Delicious Chocolate Cake Roll
Cookies with Salted Peanut Butter
I barely made any changes to the recipe, just added some extra notes from the Ovenly cookbook.
This recipe makes 26 to 28 cookies using a 1 2/3 tablespoon or #40 scoop. (I regret halving the recipe.)
1 3/4 cups (335 grams) of light brown sugar, packed
2 large eggs, at room temperature
1/2 teaspoon of vanilla extract
1 3/4 cups (450 grams) of smooth peanut butter (refer to note at the end)
Coarse-grained sea salt, for topping.
Preheat the oven to 350°F and prepare a rimmed baking sheet by lining it with parchment paper.
In a medium bowl, whisk together the light brown sugar and eggs until a smooth mixture is obtained. Next, whisk in the vanilla extract, followed by the peanut butter until it is thoroughly mixed and no ribbons of peanut butter are visible. According to Ovenly, the dough should have the consistency of Play-Doh when it is ready, although as a mom to a Play-Doh lover, I can say that the texture of mine was softer and thinner.
If you desire to achieve the attractive markings on top of the cookies, freeze the dough in its bowl for 15 minutes and stir it once before scooping it to prevent freezing at the edges. However, if these markings do not concern you, you can proceed to scoop the dough immediately. Use a scoop or spoon to form the dough into balls – Ovenly typically uses a 1/4-cup scoop (#16), but I use a 1 2/3 tablespoon or #40 scoop. Then, put them on a prepared pan. For a taller final shape, freeze the tray for 15 minutes before baking.
Sprinkle coarse sea salt lightly over the dough balls before baking. Smaller cookies should be baked for 14 to 15 minutes, and larger ones for 18 to 20 minutes, until golden around the edges. After baking, allow the cookies to cool on the sheet for a minute or two before moving them intact to a cooling rack. For optimal texture (crisp exterior, soft interior), it is recommended to let the cookies cool completely before consuming. Trust me on this one.
Ahead of time: The dough can certainly be prepared ahead of time and either refrigerated for a few days or frozen for longer. Nevertheless, if I were going to freeze it, I would likely scoop it beforehand. This allows for baking them directly from the freezer.
Regarding the dough chilling process, the Ovenly recipe suggests that you can immediately scoop and bake the cookies; however, they retain their shape better if you chill them in the freezer for 15 minutes prior to baking. I experimented with both methods and discovered that the 15-minute chill resulted in a better domed and overall shape. Nonetheless, I was intrigued by the ridges left by the cookie scoop on top of a cookie I purchased last weekend, as well as pictured in their book. I realized that achieving this effect at home would be difficult with freshly mixed dough, as it tends to result in a blob-like shape when scooped. Therefore, I also chilled the dough for 15 minutes before scooping it, which produced the desired shape. It is not mandatory, unless you are as captivated by the top pattern as I am.
I anticipate two questions which may come up soon: Can you utilize all-natural peanut butter, and can you substitute almond or a different kind of nut butter? The answer to both is affirmative, but according to the authors, the most desirable final consistency and shape will be achieved with a smooth, thick peanut butter that has been processed, like Skippy (their recommended choice). To note, a commenter suggested that a 16.3-ounce jar of Skippy has an estimated amount of 1 3/4 cups, sparing you the need to measure. I suspect that almond or cashew butter may produce a comparable outcome to natural peanut butter.
