If you’re a peanut butter fan like me you’ll love these Peanut Butter Cookies!
A super-easy recipe to follow, it results in soft, buttery and not over-sweet cookies. Seldom will you find baking recipes on my blog that don’t involve seasonal fruit or vegetables, but I am partial to finding ways to use up pantry staples…hence this is one of the few you will discover!
I’ve used crunchy peanut butter as I adore the texture and happen to have a massive jar of it, but smooth peanut butter would be just as delicious and even more ‘velvety’ on the tongue if that’s your personal preference.
I found brown sugar helps create that caramel look and flavour too.
Without further a-do, here’s the recipe:
Peanut Butter Cookies
Makes: approx 28
Ingredients:
- 1 1/2 cups plain flour
- 1 tsp baking powder
- 100g butter, softened
- 1 cup brown sugar, lightly packed
- 1 cup peanut butter
- 1 egg large, room temp
- 1 tsp vanilla extract
Method:
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Preheat oven to 180°C and line two baking trays with grease-proof baking paper.
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Sift flour and baking powder together in a bowl. Combine well.
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In a separate bowl cream butter and sugar; add peanut butter and mix thoroughly; then add egg and vanilla extract. Combine well.
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Add dry flour mix to the wet mix and combine well to form a dough.
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Scoop tablespoonfuls of dough and roll into meatball-sized balls. Place on baking paper and flatten with a fork.
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Bake for approx 10 minutes.
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Allow cookies to cool completely before attempting to transfer them to an air-tight container.
