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These Classic Peanut Butter Cookies are certain to get a house favourite. Folded in edulcorate and parched until happy, they're a tender, crunchy nipper butter broach.
I necessary a nipper butter cooky. But not right any goober butter cook, I hot a Creation Kid Butter Biscuit. Pronounceable in sweetener, with the perfect criss interbreed marks, and sunbaked to state. So I prefabricated (and ate) these.
INGREDIENTS
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 135 grams (3/4 cup) brown sugar
- 1 teaspoon vanilla extract
- 125 grams (1/2 cup) smooth peanut butter
- 1 large egg
- 245 grams (1 and 3/4 cup) plain flour
- 1/2 teaspoon baking soda
- 45 grams (1/4 cup) demerara or granulated sugar
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INSTRUCTIONS
- Preheat the oven to 180 C (360 F). Line two baking trays with baking paper. In a large mixing bowl, add the butter and sugar and beat using an electric beater for a minute or two until smooth and creamy. Add the vanilla and peanut butter and beat until combined, scrapping down the sides. Add the egg and beat smooth.
- Add the sifted flour and baking soda and mix briefly until a soft cookie dough forms. Roll tablespoons of the mixture into balls and roll in extra sugar. Place on prepared baking trays, leaving room for the cookies to flatten out. Use a fork to flatten the cookies and create a criss-cross pattern.
- Place in oven for 10 minutes or until golden brown on the edges. Leave to cool for 5-10 minutes before transferring to a wire rack to cool completely.