Cheddar & Peanut Butter Cookies
- Yield: 16 large cookies 1x
Ingredients
Scale
Cookie Dough Base:
- 3 cups (360g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 1 large egg, room temp
- 1 large egg yolk, room temp
- 2 tsp vanilla extract
Peanut Butter Cookie Dough (Tan):
- ¼ cup (66g) creamy peanut butter [1]
Cheddar Cookie Dough (Orange):
- ¼ cup (56g) Piedmont Pennies Penny Panko
- wee bit of orange gel food colouring
For Rolling:
- ½ cup (100g) granulated sugar
Optional Decorations:
- Piedmont Pennies Penny Panko
- toasted peanuts, finely chopped
- flaky sea salt
Instructions
- In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.
- Add egg, egg yolk, and vanilla, mixing until thoroughly combined.
- Add 1/3 of the flour mixture to butter mixture, mixing on low until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
- Gather dough and place in bowl that you mixed the dry ingredients in. Divide dough into 2 portions (about 480g each).
NOTE: We highly recommend weighing your dough at this step so you can accurately portion it out. - Place one portion of dough back in mixer bowl. Add peanut butter, then mix on low until fully incorporated. Transfer dough to another bowl, then place in fridge.
- Place other portion of dough in mixer bowl. Add penny panko and a wee bit of orange gel food colouring. Mix on low until fully incorporated. Place bowl in fridge.
- Chill doughs for at least 30 minutes. Line baking sheets with parchment paper; set aside.
- To make the fun, dual-colour cookies, you must first create equal-sized cookie dough balls. Grab one of your lined baking sheets. Starting with the tan peanut butter dough, form into balls that are about 1 ½ tablespoons each. (A #40 cookie scoop is super helpful here.) Place dough balls on baking sheet.
- Next, make balls with the orange cheddar dough.
- Now it’s cookie time! Take one of each colour ball and smoosh them together, then roll into a larger ball.
NOTE: You can simply smash the 2 balls together. You can break each ball in half, then line up the small balls in a row for a striped effect. You can smush and mush ‘em together and twist ‘em around. Just have fun with it! We enjoyed seeing how all the different cookies turned out after they baked. - Chill cookie balls for at least 30 minutes. When the chill time is almost up, heat oven to 350°F.
- Pour granulated sugar into a small bowl. Roll each cookie ball in the sugar before placing on the prepared baking sheets.
- Bake for 12–14 minutes or until edges are set.
- After you remove the baking sheet from the oven, give it a couple of whacks on the counter. Place baking sheet on wire rack.
- While the cookies are still warm, sprinkle more penny panko, chopped roasted peanuts, and/more flaky sea salt on top.
- Let cookies cool on baking sheets for about 10 minutes before transferring cookies to another wire rack to cool completely.
Notes
- We used Jif Natural Creamy Peanut Butter.
Adapted from: Sarah Kieffer and The Jam Lab
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