September 21, 2013

Peanut Butter Cookies

These cookies are lovely, with a slightly crumbly outside, soft inside and the delightful crunch of peanuts all the way through.

Recipe adapted from: Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies by Alice Medrich
105g butter
50g brown sugar
150g white sugar
1 egg
1 tsp vanilla extract
315g crunchy peanut butter (alternatively, use about 280g smooth peanut butter and 35g peanuts)
190g flour
1/2 tsp bicarb soda
1 tsp salt

1. If you're using smooth peanut butter, chop the peanuts into small bits and set aside.

2. Beat the butter, brown sugar and white sugar together until creamy but not fluffy.

3. Add the egg, vanilla, peanut butter and peanuts (if you're using them) and mix until combined.

4. Add the flour, bicarb soda and salt then mix until incorporated.  At this point, my family ate most of the dough.

5. Cover the (remaining) dough and let it sit in the fridge for at least two hours and up to three days.  I kept mine refrigerating for about 4 hours.

6. When you're ready to bake the cookies, preheat the oven to 165 C (325 F).

7. Roll the dough into balls a bit larger than 1 tablespoon and place on baking trays lined with silicone or baking paper.  Flatten the balls a bit with the tines of a fork or your palm if you'd prefer non-lined cookies.

8. Bake for about 15 minutes or until the cookies are golden.  I baked mine for closer to 20 minutes, but my oven is notoriously inaccurate with temperature.

9. Let the cookies cool before storing or devouring.

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