Peanut Butter Cookies

This recipe exists everywhere – so I can’t attribute it to any one source. You’ll often find it on sites/in cookbooks encouraging children to bake, as it has minimal ingredients and it’s quite fun to make.

If you have wee bairns in your life, do make this recipe with them – it’s so very easy and quick, and makes deliciously chewy cookies.

Makes: 2-3 dozen cookies depending on size


Ingredients

  • 520g peanut butter, smooth or chunky as you prefer
  • 300g caster sugar – golden tastes nicer, but white will suffice
  • 2 large eggs (62-68g each when weighed in the shell)
  • 1 tsp vanilla extract (optional)
  • 1 tablespoon gluten-free plain flour

Kit

  • 2 baking trays
  • Baking/parchment paper to line both trays
  • 1 large mixing bowl plus a small bowl for flour
  • A wooden spoon and a fork
  • A cooling rack

Steps

  1. Preheat oven to 180 C (160 C fan assisted). Line both baking trays with paper and put flour in a small bowl.
  2. Mix all ingredients (except flour) until fully combined.
  3. Lightly flour your hands, and roll small balls about 25g (for 3 dozen +) or 30g (for 2 dozen +), and place on the prepared baking sheets 4x3.  NOTE: 25g is just over 1″ diameter.
  4. Press the back of a fork in the flour, then press a cross-hatch pattern into each ball, flattening each one. (Lightly flouring the fork keeps it from sticking.) They won’t spread as they bake.
  5. Bake for 12-14 minutes, turning trays halfway through for even baking, until they’ve become golden brown around the edges. Remove the trays from the oven and leave for 5 minutes for the cookies to firm up, before removing them to a cooling rack. If you have remaining dough, let the trays cool for 5 more minutes before loading up again, and baking.

Notes on Peanut Butter for Coeliacs
As peanuts don’t contain gluten, most peanut butter jars you can buy in the supermarket should be GF. However, look for label warnings about cross-contamination in factories which make many products.

Notes on Sugar
The original recipe (in American measurements) is 1 cup peanut butter, 1 cup sugar, 1 egg for 1 dozen cookies. To keep those ratios for my doubled amount, there should be 400g sugar in my recipe. I’ve reduced the sugar because that just seemed excessive. But as always, if you liked these but think they could be sweeter for your tastes, do increase the sugar when you make this recipe.

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