My second bake and my second post in 2 days!
So, after making all those peanut butter, banana milkshakes for the lovely sunshine we’ve been having, I still have a rather large supply of peanut butter left over. while that’s never a bad thing, I thought I’d put it to good use and make some gorgeous (if I say so myself) peanut butter cookies.
I think the secret to these is a good pinch of salt and not over-baking.
- 1/2 cup baking margarine, softened
- 3/4 cup crunchy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups plain flour
- Preheat the oven to 180C
- Combine margarine, peanut butter, sugars, egg and vanilla and beat together until well combined.
- Add the flour, baking soda and salt and mix in well.
- Chill the dough in the bowl for 15 minutes in the fridge.
- Roll the dough into golf-sized balls by hand and place on lined baking trays.
- Using a fork, press down on the balls to create a criss-cross pattern then bake in the oven for 7-10 minutes or until the edges are very lightly beginning to brown.
- Remove from the oven and allow the cookies to cool on the trays before removing to a wire rack.
Maybe putting these cookies by the window-sill to cool wasn’t such a good idea as the amazing smell as people walked by meant they didn’t hang around for too long.