Everyone will go nuts for these delicious Peanut Butter Cookies!
I love peanut butter so hard. Talking of hard, I used to keep peanut butter in the fridge which made it impossible to eat because it was always refrigerated to an almost solid consistency. It was only a few years ago, that I realised it was perfectly legit to keep peanut butter in the pantry and not just perfectly legit, it was the perfect consistency. It was a game changer for my peanut butter addiction.
I even went through a phase of making my own nut butter but that was before I discovered Mayver’s and I haven’t so much as thought about a DIY version since. Totally not sponsored, just a fan girl!
Making these cookies is super easy, the hardest thing is waiting for the dough to firm up, but patience never has been my strong point, and the recipe now includes a shiny, new Thermomix conversion!
I don’t bake much with peanut butter because I’m too busy eating it, but these delicious cookies are an exception… Because pretty! Everyone will go nuts for them, I promise.
Is there a condiment that you like to eat straight out of the jar? Have you ever made your own nut butter?
Makes 22 cookies
Ingredients
100g butter, softened
½ cup (140g) smooth peanut butter
1 teaspoon vanilla extract
1 teaspoon baking powder
200g brown sugar
1 egg
1 ¼ cups (185g) plain flour, sifted
¼ teaspoon bicarbonate of soda
Whole almonds, for decorating
How to – Traditional
- Preheat oven to 180C/160C fan-forced. Line 2 baking trays with baking paper.
- Place the butter, peanut butter, vanilla and brown sugar in an electric mixer and beat for 8-10 minutes or until well combined.
- Add the egg and beat for 2-3 minutes or until pale and fluffy. Add the flour, baking powder and bicarbonate of soda and beat until a smooth dough forms.
- Roll the dough out between 2 sheets of non-stick baking paper to 5mm thick and pop in the fridge for 30 minutes.
- Using a 7cm-round cookie cutter, cut rounds from the dough. Place 6 on each baking tray, leaving room to spread, and place into the freezer for 5 minutes. Place the remaining dough into the fridge to stay cool.
- Decorate with almonds and bake for 10-12 minutes or until the edges are golden.
- Allow to cool for 5 minutes on trays before transferring to cooling racks. Repeat with the remaining dough.
- Eat and enjoy!
How to – Thermomix
- Preheat oven to 180C/160C fan-forced. Line 2 baking trays with baking paper.
- Place the butter, vanilla, brown sugar and egg in TM bowl and mix for 2 minutes on speed 3.
- Add the peanut butter and mix for 1 minute on speed 3 until pale and fluffy.
- Add the flour, baking powder and bicarbonate of soda. Set the dial to closed lid position and knead for 1 minute on interval speed.
- The mixture will be quite soft. Roll the mixture out between 2 sheets of non-stick baking paper to 5mm thick and pop in the fridge for 30 minutes.
- Using a 7cm-round cookie cutter, cut rounds from the dough. Place 6 on each baking tray, leaving room to spread, and place into the freezer for 5 minutes. Place the remaining dough into the fridge to stay cool.
- Decorate with almonds and bake for 10-12 minutes or until the edges are golden.
- Allow to cool for 5 minutes on trays before transferring to cooling racks. Repeat with the remaining dough.
- Eat and enjoy!
TIP! The peanut butter will make the dough soft and a little crumbly, so take care when cutting out the rounds.
