Soft Peanut Sorghum Cookies

Soft Peanut Sorghum Cookies

100g    butter

200g    peanut butter

160g    sorghum syrup

160g    sugar

8g          salt

8g          vanilla extract

80g       eggs

200g    flour all purpose

2g          baking powder

1g             baking soda

150g    roasted peanuts ground to the size of rock salt

  1. Sift the flour, baking powder, and baking soda together. Set aside.
  2. Place butter, peanut butter, sorghum syrup, sugar, and salt in a stand mixer and paddle on low speed until it comes together. Increase speed to medium-high and cream until light and fluffy, 3 minutes. Do not over cream, the mixture will break, particularly if the kitchen is hot.
  3. Scrape the sides and paddle, and start mixing on medium speed. Add the eggs and mix until they disappear into the mixture. Scrap the sides of the bowl and turn the speed up to medium, mix for an additional 2 minutes. Scrape the sides of the bowl and the paddle.
  4. Add the flour, and mix on low speed until the dough comes together. Add the peanuts and continue mixing until even.
  5. Transfer the dough to a bowl and press plastic wrap directly on the surface. Chill the dough for 2 hours, or until it’s firm. At the Publican we store the dough overnight.
  6. Use a cookie scoop to scoop the dough. Because we make such large batches, we immediately freeze the scooped cookies, and bake them from frozen every morning.
  7. At home, you can immediately bake the cookies, spacing them evenly on a parchment lined cookie sheet leaving 3 inches between each cookie. They will grow about twice their size, but stay mounded. Depending on the size of the cookies you scoop, the bake time will vary. For the bakery-size cookies we use this green handled portion scoop. They take about 16 minutes to bake, turning the pans front to back half way through their baking time to encourage even baking. For mini cookies that we fill cookie jars with in The Publican dining room, we use this yellow handled portion scoop, which takes about 9 minutes to bake. Both cookie sizes are baked at 350 degrees Fahrenheit.
  8. Let the cookies cool on the pan, they are very soft, before transferring them to an airtight container for storage.