After-School Snack: Peanut Butter Cookies, Two Ways

Last week my kids and I performed an after-school snack taste test that I thought you might be interested in. We tested two different recipes for peanut butter cookies, one grain-free and one not, and then asked everyone in the family to determine which cookie they thought tasted best. It was a fun way to pass the time between school and dinner on a day with no hockey or music lessons, and a week’s worth of exam studying on the horizon.
For both recipes, we made the dough in the food processor, one of my favourite new ways to whip up homemade cookies. The dough comes together with a little more speed than using an electric or handheld mixer, and if the butter isn’t completely softened it’s not a problem because the processor will turn it smooth in seconds.

The first recipe we tested is made with four ingredients you likely already have in your kitchen: peanut butter, granulated sugar, brown sugar, and an egg. The dough whips up quickly, and once shaped into one-inch balls and baked for 12 minutes you’re left with a grain-free cookie perfect for serving alongside a cup of hot cocoa.

The second recipe we tried is made like the cookie dough you’re likely familiar with: flour, baking soda and powder, salt, sugar, butter, peanut butter, vanilla, and a touch of honey. The baking time is the same as the first cookie and the dough only takes a little longer to make because the ingredient list is longer.

So what’s the verdict? We are split 50/50 as to which version of the cookies we like best! Two in my family liked the grain-free version best, while the other two preferred the taste of the traditional cookies, but ultimately we all agree that both recipes are pretty fabulous.

Tell us, have you performed any taste tests in your home recently? Also, what’s your favourite cookie to bake right now?

Grain-Free Peanut Butter Cookies

Makes about 2 dozen cookies

You’ll Need:

1 ½ cups peanut butter
½ cup brown sugar
½ cup granulated sugar
1 large

Prep and Cook:

Preheat the oven to 350° and line a rimmed baking sheet with parchment paper.
Place the peanut butter, sugars, and egg in the bowl of a food processor fitted with a blade attachment. Pulse until the ingredients are combined and the dough forms a loose ball in the bowl of the processor.
Shape the dough into 1-inch balls and place on the prepared baking sheet. Press down on each cookie with the tines of a fork (you might want to dip this in water first to prevent it from sticking to the cookie dough) and bake for 12-13 minutes, or until the bottoms and sides are pale brown.
Cool on the baking tray for 5 minutes, then transfer to wire rack to cool completely.

Classic Peanut Butter Cookies

Adapted from What to Bake & How to Bake It

Makes about 2 dozen cookies

You’ll Need:

2 cups all-purpose flour
½ tsp baking powder
½ cup packed brown sugar
½ cup granulated sugar
½ tsp salt
½ cup + 2 Tbsp butter, room temperature
1/3 cup + 1 Tbsp smooth peanut butter
1 egg, lightly beaten
2 Tbsp honey

Prep and Cook:

Preheat the oven to 350° and line a rimmed baking sheet with parchment paper.
Place the flour, baking powder, sugars and salt in the bowl of a food processor fitted with a steel blade and pulse for 5 seconds to combine.
Add the butter and peanut butter and pulse 5-10 times or until the dough is mealy. Add the egg and honey and process until smooth but still slightly sticky.
Shape the dough into 1-inch balls and place on the prepared baking sheet. Press down on each cookie with the tines of a fork (you might want to dip this in water first to prevent it from sticking to the cookie dough) and bake for 10-12 minutes, or until the bottoms and sides are pale golden brown.
Cool on the baking tray for 5 minutes, then transfer to wire rack to cool completely.