Hello. My name is Marie and I am a peanut butter-aholic. I love peanut butter. I love it in savory goods and curries. I love it in sweet baked goods.
I love (close your eyes if you are British) peanut butter and jam sandwiches. I love peanut butter and cheese crackers. Peanut Butter. Peanut Butter. Peanut Butter. I could not live without it. I am so glad that I do not have a peanut allergy. That would be awful.
I love peanut butter so much that I buy the huge jars of it from Costco. In the UK it was Skippy (my favorite). Here in Canada it is Kraft. I bet I go through 3 or 4 of those large jars every year.
Each one holds 2 kg. (about 4 1/2 pounds.) So now you know just how much I love Peanut Butter.
My sister Cindy stopped by yesterday on her way to get the oil changed in her car and she brought me two of her freshly baked peanut butter cookies. I enjoyed one in the afternoon. Oh my goodness! It was fantastic.
I had the other one before I went to bed.
As soon as I ate the first one however, I just had to message her and ask her for the recipe. She was quite happy to share it with me. I am not kidding when I tell you they are fantastic.
The full recipe makes about 4 dozen of the most deliciously scrumptious peanut butter cookies you could ever want to enjoy. Crisp and filled with loads of peanut butter flavor. Yummy. Yummy. Yummy.
Of course I did not need 4 dozen cookies and so I downsized the recipe to make just 2 dozen cookies. I have already eaten two. Yes. I am a glutton. I am hoping and praying that I can leave it at that! For today anyways!
WHAT YOU NEED TO MAKE CINDY'S PEANUT BUTTER COOKIES (SMALL BATCH)
Again, simple store cupboard baking ingredients.
- 1/2 cup (120g) butter
- 1/2 cup (90g) peanut butter
- 1/2 cup (100g) soft light brown sugar packed
- 1/2 cup (100g) granulated sugar
- 1 large free range egg
- 1 tsp vanilla
- 1 1/4 cups (175g) plain all purpose flour
- 1/4 tsp baking soda (bicarbonate)
- 3/4 tsp baking powder
- 1/4 tsp salt
Let it be noted, I always bake by weight. It is much more accurate. A cup is not always a cup. Cups can vary in their sizes greatly. An Australian cup is not the same as a North American cup.
You might pack more into a cup than another person by measuring it into the cup improperly. There are all sorts of reasons why a cup might be a whole lot different for each person who is baking with them.
Grams never change. Grams are always grams. Weight never fluctuates. It is always consistent, meaning you always end up with a consistent bake.
It is very easy to pick up a set of digital scales and they are not all that expensive. I would not be without one. I will get off my soap box now.
I used ordinary smooth Kraft brand peanut butter for my cookies. I think my sister used crunchy. Any commercial brand will work. I am not sure about the natural peanut butter, not having used it. Ever.
I also just use salted butter. I always just use salted butter with very few exceptions. I find it is much easier to keep and use just one kind of butter in my home and I will cut back on the salt required in a recipe instead.
I use organic granulated sugar, which hasn't been bleached, but this is a personal preference. Ordinary granulated sugar will work. I use normal light brown sugar. In the UK I used to use Muscovado sugar, which has a higher molasses count, but I have not seen that here in Canada.
HOW TO MAKE CINDY'S PEANUT BUTTER COOKIES
They are quite simple to make. I use a cookie scoop to scoop out mine. If you don't have a cookie scoop, then use a spoon to scoop out about 1 1/2 TBS and roll into a ball, placing the balls evenly spaced on the cookie sheet.
Preheat the oven to 350*F/180*C/gas mark 4. Line a baking sheet with baking parchment. Set aside.Cream together the butter and peanut butter until combined and then cream in both sugars.Beat in the vanilla and egg.
Sift the flour, soda, baking powder and salt together and stir this combination into the creamed mixture until well combined.
Using a cookie scoop, scoop onto the baking sheet, leaving at least 2 inches in between each cookie to allow for spreading.Pop into the oven and bake for 10 to 12 minutes until set and golden brown on the bottoms.Leave to cool on the cookie sheet for about 5 minutes before scooping off onto a wire rack to cool completely.Repeat until you have used up all the cookie dough. Store any baked cookies in an airtight container.
As I said, I like to use a cookie scoop. This is for several reasons. One, it is less messy than using your hands to roll the cookie dough into balls.
Two, you get uniform sized cookies. All of your cookies will be the same size and shape.
There is no need to press these peanut butter cookies down with a fork. They will spread out evenly and perfectly without that extra step and I love the crackle look baking them this way gives to the tops of them.
They are one very attractive cookie.
This is one very delicious peanut butter cookie. Just sweet enough. If you use crunchy peanut butter you will have little bits of peanut in the cookies. I used smooth. My sister used crunchy, I adored them both.
They are crispy edged and chewy middled. In short, they are the perfect peanut butter cookie. I hope you will give them a go!!
Do you like Peanut Butter as much as I do? If so, you might be interested in the following recipes also!
PEANUT BUTTER BLONDIES - This is what you get when a dessert bar collides with a jar of peanut butter and a bag of peanuts. Simply scrumptiously addictive. This small batch recipe makes six incredibly moreish cookie bars.
SALTED CARAMEL PEANUT BUTTER SNACK CAKE - Flavored beautifully with peanut butter and brown sugar. The use of buttermilk in the batter makes for an exceptional cake. The brown sugar also adds to the moist crumb. Topped with a gorgeous salted caramel frosting. Yield: 2 dozenAuthor: Marie Rayner
Cindy's Peanut Butter Cookies (small batch)
Prep time: 10 MinCook time: 12 MinTotal time: 22 MinThis recipe for peanut butter cookies is one I got from my sister. I small batched it to yield just 24 delicious moreish peanut butter cookies!Ingredients
- 1/2 cup (120g) butter
- 1/2 cup (90g) peanut butter
- 1/2 cup (100g) soft light brown sugar packed
- 1/2 cup (100g) granulated sugar
- 1 large free range egg
- 1 tsp vanilla
- 1 1/4 cups (175g) plain all purpose flour
- 1/4 tsp baking soda (bicarbonate)
- 3/4 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Line a baking sheet with baking parchment. Set aside.
- Cream together the butter and peanut butter until combined and then cream in both sugars.
- Beat in the vanilla and egg.
- Sift the flour, soda, baking powder and salt together and stir this combination into the creamed mixture until well combined.
- Using a cookie scoop, scoop onto the baking sheet, leaving at least 2 inches in between each cookie to allow for spreading.
- Pop into the oven and bake for 10 to 12 minutes until set and golden brown on the bottoms.
- Leave to cool on the cookie sheet for about 5 minutes before scooping off onto a wire rack to cool completely.
- Repeat until you have used up all the cookie dough.
- Store any baked cookies in an airtight container.
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