PB Wafers Recipe

PB Wafers

This wafer is more sandy than others, due to the epically nutty ratio of peanut butter to butter. As such, this dough will be firmer and drier than the other wafer doughs.

Don’t fret, it’s simply because of the difference in fats. One bite of this wafer and you may never make it to snap town.

Do not overmix the dough once you add flour a great wafer is tender and snappy, which means minimal mixing!

I like to use a plastic pancake spatula or offset spatula to help transfer the dough rounds to the baking sheet and then again to get the baked wafers to release easily.

Ingredients: 

• 195g creamy peanut butter ¾ cup
• 56g unsalted butter, softened 4 T
• 140g sugar ⅔ cup
• 1 large egg yolk
• 3g vanilla extract ¾ tsp
• 110g flour ¾ cup
• 2g kosher salt ½ tsp
• 1g baking soda ¼ tsp

Instructions:

In a stand mixer fitted with the paddle attachment, combine the peanut butter and butter, and paddle on medium speed for about 1 minute until smooth. Scrape down the sides of the bowl with a spatula. 

 Add the sugar and paddle on medium speed until combined, about 20 seconds. Scrape down the sides of the bowl with a spatula. 

Add the egg yolk and vanilla and paddle on low speed for about 1 minute until well combined. Scrape down the sides of the bowl with a spatula. 

Add the flour, salt, and baking soda and paddle on low speed until just combined, about 20 seconds. 

 Turn the dough out onto a work surface, divide it in half, and flatten it into 2 evenly shaped pancakes. Roll each dough pancake out between two sheets of parchment paper to a ½- inch thickness.

(Using parchment here is a real sanity saver, so don’t skip it!) Using a 3-inch round cookie cutter (or water glass), cut dough rounds as close to one another as possible. Refrigerate or freeze the entire sheet of dough for at least 30 minutes. 

Heat the oven to 325°F. Pan-spray or line a sheet pan with parchment paper or a silicone baking mat. 

 Pop your chilled rounds off the parchment and transfer them to the prepared pan, spacing them ¼ inch apart. (They don’t spread in the oven!) Reshape the dough scraps into a ball, roll out, cut, and chill, repeating until you run out of dough. 

Bake each sheet of cookies at 325°F until the edges and the center are a rich auburn brown and your kitchen smells like a nutty paradise, about 15 minutes. 

 Let the wafers cool completely before layering into a snap. If made in advance, these cookies will last in an airtight container in the fridge for up to 5 days.