Puffy Peanut Butter Cookies – Part 2

When I first spied this recipe for Puffy Peanut Butter Cookies from Averie of Averie Cooks, I wasn’t convinced that these cookies were real. No cookie could be so fluffy, so perfectly sculpted and I doubted mine would turn out so.

Of course, that meant that I had to try them out for myself.

The recipe called for surprising few ingredients and nothing out of the ordinary save the coconut oil.

Next mix all the wet ingredients except the vanilla, that get’s added in next and be sure to follow Averie’s instructions regarding the consistency of the coconut oil.

Mix it all until it’s well blended and then add the vanilla and mix for a full minute.

Your batter should now look something like this.

For the final step add in one cup of the flour, baking soda, corn starch and salt.

If your dough is still too sticky add some more of the flour, a tablespoon at a time until it arrives at a consistency that pleases you.

The suggested serving size is 18 Two-tablespoon cookies but I opted for more cookies with a slightly smaller ice cream scoop, I believe it was 1 or 1 1/2 tablespoons.

Scoop the batter and place it on a parchment paper covered cookie sheet, no less than 2-inches apart and no more than 9 scoops per sheet.

Now depending on how you like you cookies you’re welcome to bake them for more than the recommended 7 – 8 minutes. I stuck with it and although they seem under cooked when they’re fresh out of the oven they firm up once they’re cooled.

They were even highly praised by The Husband for being so soft and quite tasty. Little did he know they were made with coconut oil.

Bravo Averie on a recipe well executed.

And yes, they did come out just like the picture.

Yours Truly,

Mel


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