Peanut Butter Cookies

Smooth Peanut Butter Cookies

I don’t often bake cookies, mainly because I end up scoffing them all but on this occasion, that wasn’t an option. I made these for a Macmillan coffee morning at work so only ate 2… Okay 5… Okay 6 but that still left 20 to sell so don’t make me feel bad… Okay so then I ate 4 more at the coffee morning but I paid £5 for those so they don’t count.
This is why I tend not to bake cookies… or cakes… or bread… or sticky toffee pudding… or garlic butter, (not that you bake garlic butter) mmm, garlic butter. I recently polished off a whole ramekin of garlic butter with one dough ball to my boyfriends utter disgust.
In any case, when I’m not busy embarrassing my other half in Pizza Express, you’ll find me in the kitchen creating recipes (usually healthy ones) so I love the opportunity to basically spoon a whole jar of peanut butter into something. Soft, chewy and incredible moorish (as we have already established) these cookies are more cakey in texture and sweet without being sickly (explains how I managed to eat ten of them). Enjoy!

Peanut butter cookies
Makes 26 / 40 Mins Total
You’ll need:
 Stand mixer or hand mixer
Ingredients
180g unsalted butter, at room temperature
200g golden caster sugar
180g smooth peanut butter (you can use crunchy if you prefer)
1 medium egg
1 tsp vanilla essence
260g self raising flour
Pinch of salt
(TIP: If you don’t want to bake the whole batch of 26, you can half the mixture, wrap it well in clingfilm and freeze for baking another day. Just make sure you defrost the dough fully before using)

Method:
1. Preheat an oven to 180°C / 160°C / gas mark 5.
2. Beat the softened butter in a bowl with an electric hand mixer or stand mixer, using the beater attachment until smooth. Scrape down the sides with a spoon, add 200g of golden caster sugar and beat again until combined and fluffy.
3. Scrape down the sides again before adding 180g of smooth peanut butter (you can use crunchy if you prefer). Beat again until combined. Scrape down the sides and add the vanilla essence and the egg. Beat until fully incorporated.
4. Add 260g self raising flour, a generous pinch of salt and mix again slowly at first to prevent flour flying everywhere. As the mixture combines, up the speed until fully incorporated. You should be left with a smooth dough.
5. Line two large baking trays with baking paper or grease with oil or butter. Using your hands, take a small handful of dough and roll into a ball roughly the size of a quails egg (about 30g). You can of course, make your cookies whatever size you like but bear in mind this may effect your baking time.
6. Place each ball on the baking tray at least 5cm apart to prevent them bleeding into each other while they cook.

7. Flatten each ball with a fork, making a crisscross pattern before baking in the oven, on the middle shelf, for 10 minutes. You want your cookies to have browned ever so slightly around the edges but still be quite light in colour (this keeps them soft and chewy). If you prefer a crunchier biscuit, bake them a few minutes longer.
8. Leave to cool on the baking trays for a few minutes before carefully transferring onto a cooling rack. Cool completely before serving. Keep in an airtight container for up to 5 days.

Smooth Peanut Butter Cookies

If you’ve had a go at making my cookies or any of my other recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com

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