Peanut Butter Corn Cookies

BSM Test Kitchen Chewy Peanut Butter Corn Cookies using organic BSM All-Purpose flour and yellow cornmeal makes for one staple cookie recipe to have on hand for any time of year! 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Chewy Peanut Butter Corn Cookies

Yield: two dozen cookies 

Ingredients:

240g BSM All-Purpose flour

120g BSM yellow cornmeal

5g baking soda

4g fine sea salt

113g unsalted butter (softened)

200g cane sugar

220g dark brown sugar

2 large eggs (room temp)

450g creamy peanut butter

8g vanilla extract

120g chopped peanuts (roasted & salted)

Method:

In the bowl of a stand-up mixer or large mixing bowl, cream both sugars and butter together until the mixture looks opaque. Whisk in the eggs, peanut butter, and vanilla extract until fully combined.

In a separate mixing bowl, combine the dry ingredients and whisk together. Fold the chopped peanuts into the dry mixture. Add half of the dry mixture to the wet mixture, mix on low, then add the second half and mix on low again until it forms a dough.

Allow the dough to chill for at least 1hr or overnight before scooping to desired size. Bake at 350°F for 15-20 min depending on the size. Allow to cool or serve slightly warm. These cookies will store at room temperature in an airtight container for up to one week.

**Chilling cookie dough overnight is best for the flour to fully absorb.