At any given time, you’ll find 6 things in my kitchen: butter, eggs, a ton of cheese, flour, coconut sugar and peanut butter.
Which is why peanut butter cookies are basically an easy option for any gloomy day (most of all when being confined for now over two weeks, but who’s counting).
Obviously if PB is not your thing in the first place, these cookies are not it for you.
But if you are like me and that nutty, creamy taste reminds you of a simpler time, dig in. They are easy to make and easy to freeze!
What you’ll need (for about 35 cookies):
– 1 1/2 cup peanut butter (creamy or crunchy, what ever rocks your boat)
– 1 cup brown sugar
– 3/4 cup white sugar
– 110 grams butter
– 1 egg
– 1 1/2 cup flour
– 1 teaspoon baking powder
How to make it:
- Preheat oven at 170°C.
- In a bowl, mix flour and baking powder.
- In a second bowl, mix peanut butter, butter and sugar until smooth.
- Add egg and mix until smooth.
- Gradually add flour mixture, in 3 batches. Mix until smooth.
- Cover up batter with a cloth and leave in the fridge for 30 minutes.
- Place balls of dough on a pan lined with parchment paper. Size of cookies depends on each, just give them enough space that they won’t merge with one another (I fit roughly 12 per pan). Using a fork, press into cookies balls in a cross shape.
- Cook until golden (depending on oven, anywhere from 12 – 16 min, so keep an eye on your first batch).
Tips:
– Enjoy with a cold glass of oat milk or at tea time!
– The dough can be frozen. My advice: roll into individual balls and line in a Ziplock bag, so you can just pull them out and bake them whenever you have a craving!