Edd Kimber, winner of the first season of The Great British Bake Off in 2010, is known for developing recipes that are craveable as well as easy to make, an ideal combination. These cookies are from his newest book, Small Batch Bakes (Kyle Books, 2022), and here’s what Edd says about them:
“Hands down, these will be the best peanut butter cookies you ever make – dense and chewy, but also ridiculously easy. They are loosely adapted from the recipe made famous by the Ovenly Bakery in New York. As a further treat, I also dip these in chocolate, because everything is better dipped in chocolate, right?”
Makes 6 cookies
- ¾ cup plus 2 teaspoons (175 grams) light brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- Pinch of fine sea salt
- ¾ cup plus 2 tablespoons (225 grams) smooth peanut butter, at room temperature
- Sea salt flakes, for sprinkling
- 3 ½ ounces (100 grams) dark chocolate, melted
1. Place the brown sugar and egg in a large bowl and whisk together briefly until combined. Add the vanilla and salt and again whisk briefly to combine. Now add the peanut butter and whisk until a thick but smooth dough is formed. Cover the bowl and refrigerate for 30 minutes.
2. Line a baking tray (cookie sheet) with parchment paper. Using a 60ml (2¼fl oz/¼ cup) mechanical ice-cream scoop or your hands, place 6 scoops or balls of cookie dough on the prepared tray, spacing them well apart. Transfer to the freezer for 10 minutes. Meanwhile, preheat the oven to 350˚F (180ºC).
3. Sprinkle the chilled cookies with sea salt flakes and bake for 20–22 minutes, or until the cookies have spread a little and the edges are lightly browned. Set aside to cool completely.
4. To serve, dip the cookies halfway into the melted chocolate and then place back on the lined tray. Refrigerate until the chocolate has set.
5. If stored in a sealed container, these cookies will keep for 4–5 days.
Recipe excerpted from Small Batch Bakes by Edd Kimber (Kyle Books, 2022).