My youngest son loves my chocolate chip and chocolate orange cookies asked if I could make some that were peanut butter flavoured.
I am not one to not take up a new recipe challenge! I am not keen on peanut butter myself but he loves it and so does his Dad so I had to perfect the recipe!
I wanted a nice cookie that was soft in the middle and crispy round the edges and this is what I have achieved with this recipe! My first attempt they were too thick so I tweaked the recipe and flattened them before baking and this worked a treat.
However I thought they looked a bit boring and a bit of crunch was needed so added some peanuts to the mixture and in my opinion they are pretty perfect!
To start preheat the oven and line two baking trays with parchment.
Then add the peanut butter, unsalted butter, light brown sugar and Demerara sugar to the bowl of a stand mixer or use a hand mixer in a large bowl.
Cream the butters and sugars until light and fluffy.
Then add the egg and vanilla extract and mix again. Finally add the flour and the roughly chopped salted peanuts until everything is incorporated.
Bake for 12 minutes and take out of the oven and bang the tray of cookies slightly on the work surface to deflate them.
Leave to cool for a few minutes before transferring to a cooling rack.
Peanut Butter Cookies
Sarah's servings: 14
Sarah's skill: Easy
Baking time: 12 minutes
Ingredients:
150g Peanut butter
115g Soft unsalted butter
125g Light brown sugar
75g Demerara sugar
1 Large Egg
1tsp Vanilla extract
225g Plain Flour
1tsp Bicarbonate of soda
1tsp Baking powder
150g Roughly chopped salted peanuts
Method:
Preheat the oven to 190 degrees centigrade (170 fan) and line two trays with baking parchment.
Add the peanut butter, unsalted butter, light brown sugar and Demerara sugar to the bowl of a stand mixer or use a hand mixer in a large bowl. Cream the butters and sugars until light and fluffy.
Then add the egg and vanilla extract and mix again.
Finally add the flour and the roughly chopped salted peanuts until everything is incorporated.
Put walnut sized balls (40g approx) on a baking tray spaced apart and flatten slightly.
Bake for 12 minutes and take out of the oven and bang the tray of cookies slightly on the work surface to deflate them.
Leave to cool for a few minutes before transferring to a cooling rack.
Sarah’s extra slice........
You can use smooth or crunchy peanut butter for this recipe - I used smooth then added chopped peanuts.
By tapping the baking trays when the cookies come out of the oven they will deflate and you will have nice flat cookies.
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