Peanut Butter Cookies

It's a damp drizzly day, and I found a half jar of nut butter in the cupboard that needed using up. So time to brighten things up with some sweet-salty Peanut Butter Cookies.

These are based on the recipe from The Kitchn, but mixed up a bit to match what was in the cupboard.

The Cofresh Sweet Chilli Caramel Peanuts are a recent find in the supermarket Ethnic Foods aisle. Very moreish, with just the right level of chilli hit to offset the caramel sweetness.

• 1 1/2 cups Flour - I used chapathi flour, which is a finely ground wholemeal flour.
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup Peanut Butter, and/or other nut/seed butter - if unsalted, add extra salt to taste.
• 8 tbsp Butter
• 3/4 cup Dark Brown Muscovado Sugar
• 1/2 cup Granulated Sugar
• 2 tsp Vanilla Extract
• 1 Egg
• 1 150g packet Cofresh Sweet Chilli Caramel Peanuts, coarsely chopped
• 1/2 cup Cacao Nibs

Preheat the oven to 165C.
Line three baking trays with baking parchment.

Sift together flour, baking soda, baking powder and salt into a bowl.

In another bowl, cream together butter, peanut butter and both kinds of sugar until pale and well mixed.
Mix the egg and vanilla extract into the peanut butter mixture thoroughly.
Mix the flour into the peanut butter mixture thoroughly.

Fold the chopped peanuts and cacao nibs into the mixture.

Scoop rounded heaped tablespoonsful of the dough onto the prepared trays, and press each down with a fork.
Bake for ~15 minutes.

Makes around 24 cookies.


Categories: Cookies