Wednesday, February 1, 2017

Creamy Peanut Butter Cookies

Creamy Peanut Butter Cookies


If you dislike, loathe, or hate (those are synonyms, I know) peant butter... LOOK AWAY!


If you like, love, adore peanut butter... YOU'D BETTER STAY! Because I just made one of the BEST peanut butter cookies-recipes, I've ever tried. Seriously, I made a large batch of cookies, and ended up eating not very many because I was (forced) to give them away to people. It's not a bad thing if you're my friend. I'll admit: I bribe with cookies.

I found the recipe on, my go-to recipe spot lately, Pinterest! The caption described them as "The BEST peanut butter cookies! Couldn't STOP eating them!" Okay, I'm intrigued. So I made them, and man, they are FULL of creamy peanut butter flavor. I mean PACKED with peanut butter! Being a peanut butter-lover, I did not mind this one bit.

So here's the stats on them:
Taste: 5- out of 5
Consistency: 5- out of 5
Overall appeal: 5 out of 5




Peanut Butter Cookies: click here

Ingredients:
1 cup brown sugar, packed firmly
1 cup white sugar
½ cup shortening (I used sunflower oil)
½ cup butter, softened
1 cup peanut butter
½ teaspoon salt
2 eggs
2 teaspoon vanilla
2 teaspoons baking soda
2 ¼ cups flour

Instructions:
· Preheat oven to 350 degrees and spray cookie sheets with a non-stick spray.
· Cream together the sugars, shortening, butter, and peanut butter.
· Add the eggs and vanilla, mix until well combined.
· Mix the dry ingredients together, add the dry ingredients to the cream mixture.
· Roll the cookie dough into tablespoon size balls.
· Roll the cookie balls into sugar.
· Place on the cookie sheets- DO NOT mash with a fork in normal “peanut butter cookie” fashion.
· Bake for 11 to 13 minutes. (I baked them for about 14/15 minutes, but keep your eye on them! A minute can make a huge difference)


Creamy Peanut Butter Cookies

1 comment:

Pete said...

I'm always wary of "best ever" recipes, as they usually disappoint. But these were surprisingly good. Thanks for posting.

I baked 35g balls at 180C/160C Fan for 11 minutes, resulting in crunchy edges and a chewy middle. Also threw in roughly chopped peanuts for added interest. I don't bother with the vanilla; US recipes just chuck it in indiscriminately and unnecessarily.

For anybody who can't stick US cup measurements:

Makes 18 (7.5cm cookies)

90g light brown sugar
90g caster sugar
40g vegetable oil
50g butter
120g smooth peanut butter
50g whole egg
120g plain flour
4g bicarbonate of soda
100g salted peanuts, roughly chopped