Unsalted Butter

[ChefPete]

Hey... I'm brand new to the forum (but a veteran at other forums)

Just a very simple question... I found a recipe for Peanut Butter Cookies that I want to try, but it calls for unsalted butter and calls for salt at the same time. I don't have any unsalted butter, and I wondered if omitting the salt and substituting salted butter for unsalted would work.


Here is the recipe:

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, room temperature
1 cup creamy or chunky peanut butter (Do Not Use old-fashioned style or freshly ground)
2 teaspoons vanilla extract
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
Preheat oven to 350*F (175*C). Line 2 large baking sheets with parchment paper.
Mix flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter, peanut butter and vanilla in a large bowl until well blended. Beat in both sugars. Scrape down sides of bowl. Stir half of dry ingredients into mixture. Add eggs 1 at a time, stirring well after each addition. Mix in remaining dry ingredients.
For each cookie, roll 1 heaping tablespoonful of dough into 1 3/4 -inch ball. Arrange dough balls 2 1/2-inches apart on prepared baking sheets. Using back of a fork, flatten dough and form crosshatch design on tops.
Bake cookies until dry on top and golden brown on bottom, about 14 minutes.
Cool cookies to racks and cool completely. (Can be prepared up to 3 days ahead). Store in airtight container at room temperature.
Makes about 4 dozen.

(from cooksrecipies.com)

If you have a better or favorite old fashion style Peanut Butter Cookie recipe, please let me know. I am dying to find a really good one.

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ChefPete

[Dominique]

the butter should tell you what the amount of salt is.. just adjust from there, I guess. for example, I would estimate a teaspoon of salt at about 4.5 grams (assuming a tablespoon of salt weighs half an ounce and there being 28 grams in an ounce). but it's always better to go a little less on the salt than a little more, I think, so if it's at least close, that should be OK, I think.

[miahoyhoy]

Well Chef,
The reason you use unsalted butter is you can control the amount and type of salt used in the recipe. Most salted butter uses iodized salt. This makes it taste "salty". Now using kosher or sea salt will enhance the flavor of the food without making it taste "salty". So save the salted butter for spreading on your english muffins.

[ChefPete]

ah...

Excellent point, Mia

Back to the store then..

I don't claim to be a real chef, ya know. Just play one on the radio.

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ChefPete

[Jock]

Depending on the brtand of butter you use, one stick (4oz or 1/2 cup) can contain as much as 1/2 tsp of salt. But as someone said it may not be the kind you want to use. Keep in mind too, that Kosher salt weighs just over half as much as regular table salt so you have to adjust for that too. (1 tsp table salt = about 1 3/4 tsp Kosher by weight.)

Jock

[ChefPete]

Thanks for all the good advise

Just a follow up - I went ahead and got unsalted butter and made the recipe as written. The cookies came out fine, although they are a little more dry than I would have liked.

I figured it was easier to get unsalted butter than to go through all the trouble of experimenting with salt amounts and types.

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ChefPete

[KAYLINDA]

Hi...I've got a great recipe for Peanut Butter Cookies. We sell them here daily. It's on my computer downstairs though, so will get it tomorrow...and post it tomorrow night.

[KAYLINDA]

I actually remembered to do this...my mind's not completely gone after all...ha.

Peanut Butter Cookies:

Mix together in mixer:
2 1/2 cups peanut butter
2 1/2 cups vegetable oil
2 cups brown sugar
2 cups white sugar
2 teaspoons vanilla
4 eggs

Add 5 cups flour
1 teaspoon salt
2 teaspoons baking soda

Roll into balls and flatten with fork in a criss-cross pattern.
Bake at 350 for about 10 minutes...take out while still just a little moist.

Hope they turn out O.K. for you!

[ChefPete]

Hey thanks Kaylinda

I will give 'em a try - looks like a very good recipe (no unsalted butter - BONUS )

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ChefPete