Those that know me know that my biggest weakness is baked goods. I absolutely go weak in the knees for cakes, cookies, muffins, pastries and breads. Baking is one of my favourite hobbies (funny that!) and I get such joy when a treat comes fresh out of the oven, all warm and sweet and tempting. Drool. I am often trying new recipes for cakes and cookies and I found this one awhile ago. It promised to hit a soft spot with peanut butter lovers. Firstly, I don’t think it delivered. Sure, they were good (I mean, really, how bad can cookies be?!) but they just lacked that “Oh my gosh – I must eat the whole tray” feeling that I usually get with cookies. Secondly, they were kinda high maintenance. Every time I rolled them into balls and then tried to flatten them, they would basically crumble. I don’t like high maintenance cookies….it means I have to wait longer, or work harder, before I can shove them in mouth. Anyways, overall they were decent but if anyone has a better peanut butter cookie recipe, I’d love it if you could forward it on! I’m always willing to provide “research”.
Peanut Butter Cookies – Makes 40
125g of butter, at room temperature
275g (1 cup) of crunchy peanut butter
200g (1 cup, firmly packed) of brown sugar
260g (1 3/4 cups) of plain flour
1/2 teaspoon of baking powder
110g (3/4 cup) of unsalted peanuts, roughly chopped or you could use 200g of chocolate coated peanuts
Preheat the oven to 180C. Line a baking tray with non-stick baking paper.
Beat the butter and peanut butter in a mixing bowl with electric beaters until creamy. Add the brown sugar and beat until pale. Add the egg and beat until combined. Sift the plain flour and baking powder together. Use a wooden spoon to mix the dry ingredients and peanuts into the peanut butter mixture.
Lightly flour your hands then roll tablespoonfuls of the mixture into balls and place about 4cm apart on prepared baking tray. Flatten each ball to about 5cm in diameter and 1cm thick. Bake in preheated oven for 15 minutes or until golden and cooked through. Stand on baking tray for 5 minutes before transferring to a wire rack to cool. Repeat with the remaining mixture. Store in an airtight jar for up to 1 week.