37-Minute Peanut Butter Cookies
With a melt-in-your-mouth shortbread-like texture — and vegan, of course!
I originally wrote and shared this piece in 2022. I’ve edited the content and unlocked access to the recipe for all to enjoy.
I’ve had a day filled with minor annoyances.
The pen leaked blue ink onto my right hand, which fell from my fingers and stained the white table I use as a desk. My jacket zipper got stuck and refused to move when a piece of fabric got wedged in the teeth. The pimple-faced teenager sitting across from me on the tram broke out a McDonald’s burger, which filled my nose with the fatty aromas of laboratory food. Then, I was forced to make my way through a cloud of sweet-smelling vaping smoke as I left the tram. That wasn’t good. But not as bad as smelling the energy drink burp from the perfume-laden woman just beyond the smoke cloud. I couldn’t wait to get home.
I spent a couple of frustrating hours at home trying to work with my uncooperative computer, which only wanted to make a song and dance out of every click or swipe I made. I finally gave up. I needed a cuddle, but I was alone for the evening.
At precisely 6:57 p.m., I decided to make peanut butter cookies, and I knew I was doing this because I needed to feel good – nothing more and nothing less.
I turned on the oven (the first rule in baking anything) and set the temperature to 165°C (330°F). I gathered one small bowl, two medium-sized bowls, a strainer, a whisk, and a small spatula. I lined one baking tray with a sheet of baking paper. It was now 7:01 pm, and I started feeling more enthusiastic.
I added my starch-based egg replacer and a small amount of water to the small bowl, as I knew it needed a few minutes to soak. I then placed one of the medium bowls on my scale and topped the bowl with the strainer. I measured the amount of flour, salt, baking powder, and baking soda I needed. With a quick shake of the strainer, my dry ingredients were ready. I placed the second medium bowl on the scale, added the sugar and oil, and then gave it a quick whisking. Next up…the starch mixture and 1 spoon of water (it always brings me luck), followed by the peanut butter. My dough was complete. It was now 7:17.
It took me an additional 3 minutes to form 13 walnut-sized balls of dough and gently press them with a fork to create the distinctive crisscross design. The cookies looked good, and I didn’t want to wait, so they went straight into the oven. I now had 14 minutes to put everything away, clean the dishes, and even make an espresso.
At precisely 7:34:12, I removed the cookies from the oven — 37 minutes and 12 seconds after starting the project.
The air in the kitchen instantly changed. Nutty aromas swirled around my head, and I swore I smelled memories of baseball games and nostalgic peanut butter and jelly sandwiches. I felt whole again. The earlier annoyances vaporized, and I smiled.
I admired my work as the cookies cooled on the rack. The small cracks formed on the surface verified I had achieved peanut butter cookie perfection, including a crispy exterior. After 8 minutes of cooling, I slipped a cookie into my mouth. It was comfortably warm. The interior felt soft – it was sweet but not overdone. The taste was all peanut butter deliciousness. It melted and crumbled in my mouth as I reached for a second cookie, thinking I probably shouldn’t have had an espresso at night.
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37-Minute Peanut Butter Cookies
I’m a peanut butter cookie purist. No vanilla. No caramel. No crunchy peanuts. I also avoid eggs and butter, which, I suppose, makes me more of a peanut butter non-conformist than a purist.
People tend to trip over adjectives and misplaced metaphors when describing peanut butter cookies. For me, they are simply a kind of G-rated peanut butter shortbread – delicious, tasty, and simple to make — nothing more and nothing less.
Store leftovers (if there are any) in a tin with a lid. They will become crispier after a night on the shelf.
When Life Crumbles, Make Cookies
What's your go-to remedy when the universe seems determined to test your patience? Maybe you have your own version of a 37-minute reset button—a quick walk, a favorite album, or perhaps another kitchen therapy session altogether.
I've found there's something uniquely satisfying about transforming raw ingredients into something wonderful, especially when everything else refuses to cooperate. The kitchen doesn't care about your bad day; it rewards precision and presence regardless.
Tell me about your own emergency self-care ritual, or if you try these cookies, let me know if they work their magic for you too.
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And just like that, I realize the answer to most everything is to make peanut butter cookies! Thank you for the recipe, Jack! Delicious, of course :-)
I tried the 37-minute peanut butter cookie recipe today. I've often noticed with your recipes that it's the attention to technique, the small details, that sets them apart. (Your explanation of risotto really upped my game.) And even though I goofed in a couple of areas, these are GOOD!
It's been one of those MS days, nothing dreadful, just depressed and feeling the fatigue; my go to strategy on days like today is baking. And as I have strong childhood memories of peanut butter cookies, but have never been able to replicate them without eggs, I decided to give your recipe a try. The attention to whisking properly - until the sugar melts in the oil - is, I think, a key to getting the right texture. But I added too much water, the mix was too wet, so I added extra flour to get the consistency back on track. And I over baked them, set the timer for 14 minutes but should have checked at 10. Next time, I'll pay closer attention. I used arrowroot starch instead of corn starch, which didn't seem to make a huge difference. And I used a mixture of AP flour with spelt flour, just because I love spelt flour.
Perfect with a cup of tea. From my Canadian kitchen, thank you for brightening my afternoon!