Firm & brown around the edges, soft & tender in the middle, if topped with whipped cream cheese frosting, these cookies are absolutely irresistible!
Important: there are 3 secrets that will ensure your success - read on to find out what they are!
Ingredients:
- Peanut butter: 1 cup (130gr)
- Dates: 1 cup (110gr)
First secret
Prepare a paste from dates.
- Place the pitted dates in a saucepan
- Pour 1/4 of cup of water
- Put on low heat for a few minutes
- Mash the dates until they become a creamy paste
- Put the resulting paste in a cup
- Put the date paste and peanut butter in a bowl
- Mix the ingredients well
- Leave the mix for 10 min or refrigerate to harden
- Preheat the oven to 350ºF and prepare a tray lined with parchment paper
- Make small balls and place them in a tray
- Flatten the cookie dough balls with a fork in a criss-cross pattern
- If you want, sprinkle them with some sea salt
- Bake until the edges of the cookies start to feel dry, about 12 - 15 min
Second Secret
The longer you bake the cookies, the firmer they will be.
I usually bake the cookies for 12 minutes. This way, they have a soft, almost under-baked middle (which is how I love them!).
If you bake them longer, say 15 minutes, they will be a little more firm and brown around the edges.
I imagine you could bake them for up to 20 minutes without burning them, if you want a cookie that is even firmer.
Third Secret
Allow the cookies to cool completely.
The peanut butter cookies continue to bake for a few more minutes after you take them out of the oven. Basically, the starches and proteins of the cookie maintain the heat, while the water evaporates, creating the perfect bite.
If not allowed to cool down properly, the baking process will be halted, and your cookies will be less than perfect.
Leaving your cookies to cool for at least five minutes is always a good idea, if you want to achieve the ideal cookie texture and flavor.
Step by step video
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