Peanut butter cookies

Whenever we go to someone’s house for a play date (can you still call it that when your wrigglers are so big?) I like to take something home made with us. It doesn’t always happen (hence I love last minute freezer cookies so much) and this week is no exception. I made a big batch of freezer cookies after a slight mishap when the kids baked on their own- using a tbsp of bicarb of soda AND baking powder instead of a tsp. You can see how they could make that mistake. It created some very large burnt and yet uncooked splats. You couldn’t even call them cookies. I would share the pics with you but Beau would go mad! Even though she and her friends ate most of them up!

Anyway, I felt really bad for them as they were really looking forward to eating their cookies so I whipped up another batch while they were playing – thinking that I would have a ton left for another catch up tomorrow. Yeah right. Like home made cookies last more than a day in our house!

So, that’s why I whipped up these peanut butter cookies last night. They were one of the first biscuits I ever made as a kid and I loved them then nearly as much as I love them now. They’re kind of soft spongy cookies, just a little crunch on the outside edge and squidgy in the middle and not too peanutty.

Peanut butter cookie recipe

Peanut cookie recipe

Makes about 25

  • 125g butter at room temperature
  • 150g brown sugar
  • 125g crunchy peanut butter
  • 1 egg – lightly beaten
  • 150g self raising flour
  1. Beat the sugar and butter together till smooth then add the peanut butter and stir in.
  2. Add the beaten egg and combine.
  3. Sieve the flour over the mixture then mix till just combined.
  4. Use two teaspoons to place dollops of cookie mix onto a piece of greaseproof paper  – about the size of a large walnut. Leave in the fridge for at least two hours (you can get away with chilling for one, but they bake better the longer you leave them for) You can also bake them straight from the freezer.
  5. Heat your oven to 190ºC and once chilled bake your cookies for 10 minutes exactly (12 minutes if baking from frozen)
  6. The cookies will puff up and look underdone. Don’t worry they are baked to perfection. When you remove them from the oven they will deflate as they cool and have that nice crinkled cookie texture.  Leave them on a cooling rack till cold – if you can. Then devour with a cuppa!

Enjoy!

EmmaMT

 

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5 Comments on Peanut butter cookie recipe

  1. They sound lovely. So much so I went to make them and found I didn’t have enough peanut butter so may try with Nutella. What do you think? Desperate to get rid of the nutella as there is too much late night snacking of nutella on toast!

    Thanks for sharing.

    • Oh you’re good. My Nutella doesn’t really get as far as toast. It makes it onto a tea spoon and goes straight into my mouth… more than once!!!

      I love the sound of swapping the peanut butter for Nutella in cookies. I will give it a go soon. If you try it before me be sure to report back.

      EmmaMT

      • OK made them with Nutella and they are scrumpy! Ten mins cooking is just right however I probably needed to cut back on the sugar as Nutella is sweeter but hey my sweet tooth was happy! Will try next time with peanut butter! Thanks again.

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