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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!

If you’re looking for tasty cookie recipes, you might also like to check out Anzac Biscuits and Cookie Recipe.

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.

Here goes:

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

1. Combine peanut butter, butter and sugar in an electric mixer until creamy
2. Add egg, milk and vanilla extract and mix some more
3. Mix in the flour until all combined
4. Add the chocolate chips and stir to combine
5. Empty the mix onto a kitchen board and using your hands roll tablespoons of the mixture into balls
6. Place balls apart on a baking tray covered with baking paper
7. Flatten the balls slightly and bake in a moderate oven for 10-12 minutes (cookies should be golden in colour)
8. 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.

Thanks for visiting my website.

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Jan Littlehales

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