When I first spied this recipe for Puffy Peanut Butter Cookies from Averie of Averie Cooks, I wasn’t convinced that these cookies were real. No cookie could be so fluffy, so perfectly sculpted and I doubted mine would turn out so.
Of course, that meant that I had to try them out for myself.
The recipe called for surprising few ingredients and nothing out of the ordinary save the coconut oil.
Your batter should now look something like this.
For the final step add in one cup of the flour, baking soda, corn starch and salt.
The suggested serving size is 18 Two-tablespoon cookies but I opted for more cookies with a slightly smaller ice cream scoop, I believe it was 1 or 1 1/2 tablespoons.
Scoop the batter and place it on a parchment paper covered cookie sheet, no less than 2-inches apart and no more than 9 scoops per sheet.
Now depending on how you like you cookies you’re welcome to bake them for more than the recommended 7 – 8 minutes. I stuck with it and although they seem under cooked when they’re fresh out of the oven they firm up once they’re cooled.
Bravo Averie on a recipe well executed.
And yes, they did come out just like the picture.