I spotted a tasty looking cookie recipe in last weekend’s newspaper, so thought I’d give it a try.
I changed it slightly – I halved the sugar, used wholemeal instead of plain flour and added some chocolate chips and a bit of milk.
The result – scrumptious 🙂 …and all gone by bedtime!
These peanut butter cookies will take around 10 minutes to prepare and another 10-12 minutes to cook.
To keep things simple, I use a cup measure. The cup should hold approx 250 ml / 8 fl oz of liquid.
Peanut Butter Cookies – Ingredients
- Approx two-thirds cup of peanut butter (crunchy or smooth)
- 120 g / 4 oz butter (or usual spread)
- Half cup brown sugar (or other sugar)
- 1 egg
- Quarter cup milk (I use soy)
- 1 teaspoon Vanilla extract/essence
- One and a half cups wholemeal self-raising flour
- Half cup chocolate chips
Peanut Butter Cookies – Method
- Combine peanut butter, butter and sugar in an electric mixer until creamy
- Add egg, milk and vanilla extract and mix some more
- Mix in the flour until all combined
- Add the chocolate chips and stir to combine
- Empty the mix onto a kitchen board and using your hands roll tablespoons of the mixture into balls
- Place balls apart on a baking tray covered with baking paper
- Flatten the balls slightly and bake in a moderate oven for 10-12 minutes (cookies should be golden in colour)
- Cool completely on the tray (the cookies will harden as they cool)
Handy Hints and Variations
- Remember the cookies will harden as they cool
- Best eaten on the day but will keep for a couple of days in an airtight container
- You could use plain self-raising flour if you prefer
- If the mixture is too dry, add a bit more milk
- If the mixture is too wet, add a bit more flour
- The cookies will increase in size as they cook
- You could leave out the chocolate chips and add sultanas instead
- Or leave out the chocolate chips and add chopped glazed fruit
Hope you enjoy these cookies.
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