Crunchy Peanut Butter Cookies
Ingredients
- 40g demerara/ golden caster sugar
- ½ tsp ground cinnamon
- 110g peanut butter (crunchy or smooth)
- 75g unsalted butter at room temperature
- 110g soft brown sugar
- 175g plain flour
- 1 egg
- ¾ tsp bicarbonate of soda
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Quick and easy recipe for delicious cookies. I may not like peanut butter, but I love these! So if you are a peanut butter lover, as most people are, you will definitely love them!
Method
-
1
Preheat oven to 180C. Line a baking sheet, or 2, with baking parchment. Mix together the caster sugar and ground cinnamon in a small bowl.
Put the rest of the ingredients into a food processor, and blitz for a few seconds until it comes together into a dough.
Roll walnut-sized balls of the dough in the sugar and cinnamon, then place, well spaced apart, on the lined baking sheet(s) and flatten. (Cook in 2 batches or use 2 baking sheets).
Bake for 10 minutes, until golden brown. When you take them out of the oven, leave to cool on the baking sheet for at least 5 minutes so that they don't fall apart, then cool completely on a wire rack, or eat while still warm.
Chef's Tips
These cookies keep well in a tin, but if cooking in 2 batches, but not eating them all on the same day, you can keep the dough in the fridge overnight - just cover with cling film.
If you forget to take the butter out of the fridge before you come to make the cookies, cut it up a little and place on a plate. Fill a bowl with boiling water, tip the water out, and place the bowl upside down over the butter. It will be lovely and soft within 5 minutes (if you don't cut it up, it will take a bit longer).
Similar Recipes
View all similar
Quick and easy! Thanks :)
I tried this out with hazelnut butter last week - a successful, tasty variation.