Tartine’s Peanut Butter Cookies RecipeRecipe By: Chad Robertson
Delicious cookies from Chad Robertson, co-owner of Tartine Bakery & Cafe. “Peanut butter and toasted sesame butter both make impossibly rich, densely flavorful cookies. I like to keep these around as small bites, good for eating on their own or for sandwiching with very dark chocolate ganache or tart concentrated berry or apricot jam.”
- 1 cup peanuts*
- 1 1/3 cups oat flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1/4 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup good-quality smooth natural peanut butter
- 1 tsp vanilla extract
* Sesame variation: Replace the peanuts with 2/3 cup sesame seeds, the oat flour with 1 cup wholegrain Kamut flour, the peanut butter with 1/2 cup tahini. Reduce the salt by half and proceed as directed.
- Preheat the oven to 350°F. Spread the peanuts in a single layer on a baking sheet and toast until golden brown, 5-7 minutes. Remove from the oven and let cool completely.
- In the bowl of a food processor, pulse the peanuts and flour together until very finely ground. Transfer to a bowl and whisk in the baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until well combined and beginning to gain volume, about 2 minutes.
- Add the peanut butter and beat to combine on medium speed, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the vanilla.
- With the mixer speed on low, add the flour-nut mixture and mix until just combined.
- Roll the dough into walnut-size balls, and transfer them to two parchment-lined baking sheets, spacing them 1″ apart. Bake for 15-18 minutes, rotating the baking sheets midway through baking, until the edges of the cookies are golden.
- Remove the baking sheets from the oven and let the cookies cool completely. Repeat with the remaining dough. The cookies will keep for up to 3 days in an airtight container.