Brace yourself. This one has no chocolate in it. I know. You may have just had the same reaction that my little helper had when I offered him a freshly baked, warm from the oven, deliciously moreish peanut cookie. A look of confused bewilderment crossed his face as he reluctantly took one and gave it the teeniest bite. “I don’t like it,” came the resolute decision… until he was informed he couldn’t have a chocolate bar instead. “Ok, I’ll just have the cookie.” Which then disappeared in a matter of seconds. And was requested the following evening… “Have you got any more of those cookies…?” Gorgeously soft and utterly peanutty, these are my favourite peanut cookies. Try them, they’re fab.
Peanut Cookies
You’ll need two baking sheets and baking paper or silicone sheets to line them
Ingredients
240g crunchy peanut butter
100g butter or baking spread
60g caster sugar
120g light brown sugar
1 egg
1 tbsp vanilla extract
240g plain flour
1 tsp bicarbonate of soda
a pinch of salt
Method
- Preheat your oven to 200°C/180°C fan/Gas Mark 6 and line your baking sheets.
- Beat together the peanut butter, butter and sugars so they’re well mixed using a hand or stand mixer.
- Add the egg and vanilla and combine.
- In another bowl or the scale pan, combine the flour, bicarbonate of soda and salt.
- Add to the mixture and stir in carefully to avoid the flour cloud situation!
- Scoop out the mixture and roll into balls about 3cm wide, or as large as you wish. Just make sure they are all similar sizes so they bake evenly.
- Flatten each ball with a fork in both directions to make the criss-cross pattern. Be quite firm as they won’t flatten and spread too much on their own.
- You should get about 18 (ish!) cookies, so you’ll need to bake them in batches.
- Bake for 8-10 minutes until they’re just turning golden. Don’t over bake or they’ll be a bit solid.
- Eat fresh, they’re super delicious!
?❤?
