Peanut Butter Cookies

When I told Eddie I was going to make peanut butter cookies, he objected, saying he didn’t really like them. Well, he’s eaten half the batch, so never listen to what the children say! I haven’t made cookies in a while, so I had quite forgotten what quantity of dough I needed to fill the two trays I’m normally happy to make and ended up with twice as many cookies as we really needed. Well, no one really needs cookies, do they? But as far as unnecessary cookies go, these are really good ones.

I made the first batch without putting a peanut on top and to be honest, I also slightly overbaked them, so now I know what to do and your will be perfect. I used Skippy Crunchy Peanut Butter to make mine, but if you want to be healthy, you could use organic peanut butter. Or you could just not make cookies…

Makes about 60 cookies of 17g each

  • 200g butter
  • 200g crunchy peanut butter
  • 120g caster sugar
  • 2 eggs
  • 120g soft brown sugar
  • 300g flour
  • 1g salt
  • 2.5g (1tsp) baking powder
  • 4.5g (1½tsp)  baking soda

Leave your butter out for a good hour before you start. I dice mine and chuck it into the bowl of the stand mixer and cover it with those handy plastic covers that come with the bowls. Don’t worry about the butter getting too soft. This dough is so soft, you will need to chill it for a good while before you can shape it anyway. Once the butter is soft, add the peanut butter and sugars. Using the paddle attachment, cream the dough until it is really light and fluffy, then add the eggs one by one.

Sift the flour with the baking soda and baking powder, add the salt and stir it into the butter mixture, then chill for at least two hours. I actually make the dough a day before I shape it. I take out the butter before showering in the morning, then quickly make the dough after my coffee and scrape it into a bowl and leave it for the next morning. Nothing softens your hands quite like rolling 60 peanut butter balls in the morning.

Form 17g balls of the dough (I use my scales to do this, but then I’m a bit OCDC), flatten them and then score them with a fork. All of this is easier said then done, because in our Malaysian climate the dough melts super fast, so you may need to return it to the chiller at intervals. I basically rolled and flattened one sheet of 15 cookies, well spaces as they expand quite enthusiastically, then stuck it in the chiller while I made another tray, by which time they were just ready to be stored and peanut decorated.

It’s a good idea to put the read to bake cookies into the freezer for half an hour before baking them, It will help them keep their shape. Bake at 170ºC-175ºC for 10 minutes, then turn off the oven, open the door and leave the cookies to dry out in the oven. If you’re doing them in batches, just finish the whole lot, then return all the trays to the oven after you have turned it off. Do NOT exceed 175ºC, or your cookies will turn out like mine. Overbaked.

Half batch for 30 cookies:

  • 100g butter
  • 100g crunchy peanut butter
  • 60g caster sugar
  • 1 egg
  • 60g soft brown sugar
  • 150g flour
  • 0.5g salt
  • 1.3g (½ tsp) baking powder
  • 2.3g (½ heaped tsp)  baking soda

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