Is it really September? Is it just me or like……
WHERE DID SUMMER GO.
I’m not ready to let the magical summer of Australia and Thailand go…but admittedly, it’s been nice to have down time at home. My roommate and I recently made the move from our 960 sq ft apartment to a duplex in Montrose (the, shall we say, trendy part of Houston) and let me tell you: you should NEVER not hire movers. People told we had to, but neither of us had ever done a big (read: non-college-esque move) on our own, and we figured doing it on our own would be 1) way cheaper 2) a good way to super appreciate movers whenever we need to move again in the future.
It definitely delivered on both parts. I have never been so aware of every single muscle in my forearms and I think my back was permanently spasming for days after…but it was worth it! I was kind of reluctant to move into a house for several reasons, but it’s so spacious! It feels like a real move towards becoming a real person and I’m excited to entertain people in a space that doesn’t feel claustrophobic and weird with carpet everywhere.
Okay anyway, COOKIES. Down time at home has included quite a few baking sessions with favorite friends, new and old. These came about because I was craving peanut butter cookies and the folks at Wowbutter sent me a very generous carton of their kind of miraculous nut-free “peanut butter”-esque spread. I will say: Wowbutter does not taste exactly like peanut butter. The texture is like 90% there (just a tad grainy, but I actually like it) and although the taste is maybe 80% accurate, I really enjoy the roasty, kind of malty flavor for what it is. For people with nut allergies, I imagine this would be super exciting!
Skyler and I adapted the Cook’s Illustrated peanut butter cookie recipe and out of the oven popped these airy, lightly nutty-tasting cookies. They have a looser crumb than you might expect, with just the right amount of chew, which makes them PERFECT for ice cream sandwiches. So get on it!
Thanks to the WOWBUTTER folks for providing me with samples of WOWBUTTER! I was not monetarily compensated for this post and all opinions are my own.
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 16 tablespoons unsalted butter softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup Wowbutter
- 2 teaspoons vanilla extract
- 2 large eggs
- Whisk the flour, salt, baking soda and baking powder together.
- Use an electric mixer to beat the butter and sugars together in a large bowl until light and fluffy, about 3-6 minutes. This will help create a uniformity to your cookies once they bake. Add the Wowbutter and mix until fully incorporated, about 30 seconds. Add in vanilla and eggs one at a time, beating until combined.
- Beat in the flour mixture on low until just combined, about 30 seconds. Finish mixing by hand until no floury streak remain.
- Heat the oven to 350 degrees.
- Use a 3 tablespoon scoop to create balls of dough; lay them out on parchment-lined baking sheets about inches apart. Use a fork to create a criss-cross on each cookie. Bake for about 12-14 minutes until edges are golden and centers have puffed and are beginning to deflate. Let cool for 10 minutes on baking sheet before transferring to a rack to cool completely.
Turned out great! I reduced the flour by less than a quarter cup, made them a bit large and reduced baking time to just over 10 min. Just let them set after and they will turn out perfectly!
I just tried one of these and the others are in the oven. Delicious! Thank you for posting this. My little girl has food allergies (peanut and tree nuts) so we use Wow Butter all the time. It is great in frosting on my great aunt’s spice cake recipe! Now I have a yummy cookie recipe too!
So glad to hear that, thanks for the great review Lisa! 🙂
Just made these with my son after a long hiatus of no baking (from scratch). So totally doable as a reintroduction. Happened to have the Wow butter on hand and found the flavor in the cookies was not overwhelming. Wasn’t sure the kids would like it so a great way to expose them to it gently! The cookies are large and a cakey consistency which works well for ice cream cookies. They will be filling and satisfying. Will make these again!
Hi Barb, thanks so much for the kind words and so glad to hear you and your kids enjoyed!
LOVED THIS RECIPE!!!
They were delicious, thank you! Our son has a nut allergy and we are a nut free home. This recipe is going into the rotation 🙂
late to the party but these cookies (and ice cream sandwiches) look amazing! and i could totally get into wowbutter cause mike is allergic to peanut butter which is sad for me cause i never bake peanut butter cookies anymore!
congrats on your move!!
Aww thanks Steph!! You’re never late to the party 😉 Dude PLEASE try some wowbutter…in the time that has elapsed from the publication of this post to now, I have developed a severe addiction to it (and I can eat regular pb like there’s no tomorrow). Get you and Mike some ASAP!!!
These look great! but i wonder if I can use regular butter instead of wow butter…
Hi Thomas–you can definitely use regular peanut butter instead of wow butter (these were based on an original peanut butter cookie recipe)!
These look *seriously* amazing. My friends with nut allergies would definitely love these cookies–I’m glad you shared, otherwise I never would’ve known about Wowbutter! Whoo!
YAY!!!! So glad this could serve to help your nut-allergic friends…because I’m sure once you get your hands on some wow butter, you’re going to bake them up some DELICIOUS things. Hope all is well with you, Ala!! 🙂
Kayle (The Cooking Actress)
1-these look ahhhmazing
2-my brother-in-law’s girlfriend (who I LOVE) has severe nut allergies and I need to make her something using wowbutter!
Love you!!!! Omgosh yes go try it, it’s amazing!!! Super easy 1:1 sub ratio!!
These cookies look brilliantly delish! I love your styling too, so gorgrous!
Thank you so much Tori!!