Peanut butter cookies

Our homage to the original nut butter. Our cookie recipe is crisp on the outside with a soft cake-like centre. Great as a snack or sandwich a pair together with a soft scoop of caramel ice-cream.

Credit: China Squirrel

• makes

  32

• prep

  20 minutes

• cook

  20 minutes

Ingredients

• 100 g butter, softened
• ½ cup smooth peanut butter
• 1 tsp vanilla essence
• 230 g (1¼ cups) brown sugar
• 1 egg, lightly beaten
• 185 g (1¼ cups) plain flour, sifted
• ¼ tsp bicarbonate of soda

Chilling time 20 minutes

Instructions

Place butter, peanut butter, brown sugar and vanilla into a mixing bowl. Using an electric mixer beat until light and creamy.

Add egg, beat until well combined. Stir in sifted flour and bicarbonate of soda. Mix until a soft dough forms. Cover bowl with plastic wrap and refrigerate for 20 minutes.

Preheat oven to 170°C.

Roll mixture into 2.5 cm-sized balls. Place onto baking paper-lined trays, allowing room for spreading. Lightly press down onto each cookie with a fork.

Bake for 15-20 minutes. Remove from oven and allow to cool on trays.

Photography, styling and food preparation by China Squirrel.

This recipe is from Cookie Scout, our weekend cookie project. Bake with us. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.