Try baking these cookies.These melt-in-the-mouth cookies are named as "Peanut Butter Cookies" because they are made with peanut AND butter.
Technically, these cookies are made with peanut butter but NOT the regular thick peanut butter that is made with added oil, sugar, salt and emulsifier. The peanut butter that I used is made with 100% peanuts. No sugar. No salt added. Just 100% peanuts. Due to the absence of oil and emulsifier, this 100% peanut butter is runny at room temperature and should contain 49% fat.
In fact, this 100% peanut butter is a common item to buy in most supermarkets in Australia, UK and US. If it is not easily available in the place that you are living, you can actually make your own. All you need is roasted PEANUTS! And all you need to do is to process the roasted peanuts until the nutty mixture turns smooth and runny when the peanut oil is released. Detailed instructions can be found at here and here. If you are making your homemade 100% peanut butter to bake these cookies, please do not add salt and oil!I promise... the combination of this 100% peanut butter and butter will make your peanut cookies ultimately smooth, melty and delicious. Savoring a cookie is like having a tablespoonful of smooth creamy peanut butter melting in my mouth. Guess what? Each of these yummy cookies contains only 1g added sugar!!!And they are super easy and quick to bake!
I would say that these are
THE Best Melt-in-the-mouth Peanut Butter Cookies that I ever baked.
Traditionally, most Chinese peanut cookies are made with oil and coarsely ground peanut plus a substantial amount of sugar. Some are made with shortening or pork lard so that the cookies taste more melty.
Why coarsely ground peanut? Actually, it is difficult to grind peanut into fine powder especially the roasted ones as the processing will release the oil from the peanuts, making the mixture rather wet and pasty.
Frustrating? Nay! I had an idea instead! I added this silky smooth 100% peanut butter into a low-sugar butter cookies recipe, resulting these yummy less-guilty melty peanut cookies! Less guilty because each cookies contains 1g added sugar and less than 3g added fat. Happy!!!
Watch my video to see how I baked the cookies. You'll see that the cookie dough are really easy to handle and bake.
Music: Bensound
These less-guilty melty buttery peanut cookies are YUMMY!
I can't even break the cookies into halves because they are so melty.To take this photo...I have to bite half of a cookie off very gently in order to get this perfect half cookie!
I hope that you will enjoy baking these fuss-free less-guilty melt-in-the-mouth peanut cookies but beware... they can be addictive! LOL!If you like my recipes, please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBSCRIBE my YouTube channel at here because every LIKE, SHARE and FOLLOW or SUBSCRIBE from you means a lot to a busy working mom like me. I will know that I'm in the right track and continue to bake and share more in the future. Thank you!!!
Here's the recipe.Makes about 40 4-cm diameter cookies
120g all purpose or plain flour with 10% protein - please do not use cake flour.
40g corn flour
40g icing sugar
1/4 tsp baking powder
1/2 tsp salt - omit if you are using salted butter
75g butter, cold and cut into cubes - can be salted and unsalted
75g smooth peanut butter, made with 100% peanuts - with 49% fat and no sugar no other fat added - please watch my video and read my above text!
extra all purpose or plain flour for dusting and rolling, if required
Preheat oven to 180ºC. Line baking trays with baking paper.
Sift flour, corn flour, icing sugar, baking powder and salt in a large mixing bowl.
Using your finger tips, rub cold butter into the flour mixture until well incorporated and mixture will look like coarse buttery crumbs. Add peanut butter and use your hands to gather the crumbs into a pliable dough. Do not knead or over handle the mixture.
Dust rolling pin and non stick surfaces (like baking paper) with flour if required. If you watch my video, you will see that I don't need to dust my rolling pin and surfaces with flour because the dough is actually very easy to handle. Use the rolling pin to roll cookie dough to about 1 cm thick. Cut dough with cookie cutters. Transfer and arrange the cut dough onto the prepared baking tray with about 1-2 cm apart. Gather scraps and continue to roll and cut out dough until the dough is used up.
Bake for 12 mins or until the cookies are slightly golden. Important: Depending on the shapes and sizes of the cookies, please note the baking duration and number of cookies yielded can vary.
Leave to cool slightly on the baking tray for about 5-10 mins to a wire rack, then transfer the cookies to cool on the wire racks to cool completely. Store cookies in airtight container when they are completely cooled.
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