The fact that I love Momofuku recipes is no surprise to anyone. But it’s been a while since my last try at baking one of Christina’s recipes and I was starting to miss her style a little bit, even though she does use a lot of sugar. However, her recipes have a charm that I have rarely seen somewhere else, her cakes are butter and gooey, her cookies are crisp and packed with surprises, her creativity and innovative spirit is quite amazing to observe as well. So in a way you can say that I trust Momofuku recipes, despite them being a calorie bomb.
These Momofuku peanut butter cookies are so crisp on the outside, slightly chewy and so soft on the inside! The peanut butter flavor is intense but what I love the most is the caramel aroma combined with the crunchy peanuts. The crunch kinda takes you by surprise in the best possible way, emphasizing the peanut butter flavor at the same time.
- 100 g salted peanuts
- 60 g white sugar
- 170 g butter softened
- 300 g white sugar
- 100 g glucose
- 260 g smooth peanut butter
- 100 g whole eggs
- 2 g vanilla extract
- 225 g bread flour
- 2 g baking powder
- 1 g baking soda
- 6 g salt
- 80 g peanut crunch
- Caramelize the sugar until golden brown.
- Spread the peanuts in a pan lined with baking paper then drizzle on top the hot golden brown sugar.
- Cool down then break into smaller pieces using a rolling pin.
- Whip the butter, glucose and sugar in the bowl of your mixer for 2 minutes.
- Stir in the peanut butter and whip well.
- Add the eggs, gradually, whipping well until double in volume. Stir in the vanilla extract.
- Sift the flour with the baking soda, baking powder and salt then add it to the bowl.
- Mix just until combined.
- Mix in the peanut crunch.
- Using a spoon, form small dollops of dough on a baking tray lined with baking paper.
- Freeze for at least 1 hour. Do not bake without freezing!
- Bake in the preheated oven at 170C for 10-15 minutes or until golden brown.
- Cool down in the tray before serving.
- Baking tray
- Kitchen scale
- Baking paper