Peanut butter is one of those things that you either love or hate. I’m a huge peanut butter lover. It’s just so yummy! Give me a slice or two of peanut butter and jam on toast and I’ll be a happy little chappy.
Unfortunately, it’s not possible to eat peanut butter and jam on toast every single day, so I like to try and experiment with incorporating peanut butter into different recipes.
I’ve been making peanut butter cookies for years and they’re great. But roll them in sugar before cooking and suddenly you have OMG-out-of-this-world, ridiculously delicious cookies!
• 125g butter, softened to room temperature
• ½ cup of peanut butter
• 1 cup brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 and ½ cups plain flour
• 1 tsp baking powder
• ¼ cup raw sugar, to coat
Start off by preheating your oven to 180 degrees celsius. Reduce to 170 degrees if using fan-forced.
Grease and line two baking trays with baking paper and set aside.
Using electric beaters or a stand mixer, cream together the butter, peanut butter, brown sugar and vanilla extract. Continue to beat until the mixture becomes creamy and pale in colour.
Add one of the eggs and beat until well combined. Repeat with the second egg.
Slowly add the sifted flour and baking powder. Continue to beat until well combined.
If you’re mixture is quite soft, you might like to pop it into the fridge to harden for 15 minutes. Otherwise, roll the mixture into tablespoon sized balls and then roll in the raw sugar.Place the balls onto the prepared baking trays and cook for 15 minutes or until just starting to turn a light golden colour.Leave the cookies to cool on the trays for 5 minutes before transferring to a wire rack to cool completely. The cookies should be crunchy on the outside, but deliciously soft on the inside.
Store the cookies in an airtight container for up to 5 days (they will soften slightly over this time).
Makes 30 cookies. Do you love peanut butter too? What is your favourite peanut butter recipe?