Another treat for choir night, this time I kept it easy since I had to shop for ingredients on the fly.
Eight out of eight testers approved.
Prep time: 20 minutes
Baking time: 25 minutes
Cooling time: 15 minutes
Total time: 1 hour
Servings: 30-40 cookies (depending on size)
Ingredients
- 125 grams butter, room temperature
- 125 grams smooth peanut butter (no stir, or very well mixed)
- 150 grams light brown sugar
- 1 tbsp vanilla sugar
- 175 grams self raising flour (or 170 grams flour + 1/2 tsp salt + 1/2 tsp baking powder)
Instructions
- Preheat oven to 175°C. Line two baking sheets.
- In a large mixing bowl, beat butter, peanut butter, light brown sugar & vanilla sugar until light and fluffy (or use stand mixer).
- Add half the flour and mix well. Add the remaining flour and mix well. Use your hands to mix the ingredients thoroughly.
- Roll the dough into walnut sized balls, flattening them a bit with your fingers.
- Place on lined baking sheet, and flatten them further with your fingers / bottom of a glass. Use a fork to press a criss-cross pattern on the cookies.
- Bake the cookies 10-12 minutes, rotating the sheet half through for even cooking.
- Remove cookies from oven, let cool on tray for 10 minutes before transferring with the help of a spatula to a wire rack to cool completely.
