Friday, June 15, 2012
At the moment I appear to be obsessed with peanuts. Earlier this week I made a divine peanut butter brownie from a Lorraine Pascale recipe. It was heaven. The richness of the chocolate balanced well with the saltiness of the peanut butter.
Still craving the salty sweet goodness, I wanted to make some peanut butter cookies, especially given Wednesday was National Peanut Butter Cookie day in the US. I have to say these are fantastically good. I can eat cookie after cookie. Delicious.
Peanut Butter Cookies, recipe from Taste.com.au.
125g butter or margarine, at room temperature
275g (1 cup) crunchy peanut butter
200g (1 cup, firmly packed) brown sugar
260g (1 3/4 cups) plain flour
1/2 tsp baking powder
110g (3/4 cup) unsalted peanuts, roughly chopped (I replaced the peanuts with Reece's peanut butter chips)
Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
Beat the butter or margarine and peanut butter in a mixing bowl with electric beaters until creamy. Add the brown sugar and beat until pale. Add the egg and beat until combined. Sift the plain flour and baking powder together. Use a wooden spoon to mix the dry ingredients and peanut butter chips or peanuts into the peanut butter mixture.
Roll tablespoonfuls of the mixture into balls and place about 4cm apart on prepared baking tray. Flatten each ball to about 5cm in diameter and 1 cm thick. Bake in preheated oven for 15 minutes or until golden and cooked through. Stand on baking tray for 5 minutes before transferring to a wire rack to cool. Repeat with the remaining mixture. Store in an airtight jar for up to 1 week.
I baked half of these and froze the rest of the dough for later peanutty treats. Spectacular.