My mix for peanut butter cookies diverges from the typical, super simple recipe with only a few ingredients. Nevertheless, the buttery flavour gives the perfect sweet and salt combination, plus I find using crunchy peanut butter adds some irresistible texture. But choose wisely, there are statistics that say women and children prefer the smooth type, while men go for crunchy peanut butter so count your housemates and decide!
For me, I like a lovely crumbly cookie, much like a digestive which is great for dipping but you just can’t achieve that without some flour, so these aren’t the popular ‘gluten free’ variety! But if that doesn’t bother you (or you have glen free flour), have a go at making these quick, easy, store-cupboard cookies.
- 260g (1 cup) peanut butter (crunchy is best)
- 200g brown sugar
- 1 large egg
- 2 tbsp vegetable oil
- 150g plain flour
- 1 tsp vanilla extract
- 1 tsp baking powder
First, heat the oven to 180C/160C fan/gas 4 and lightly grease two large baking trays.
In a large mixing bowl, beat together the peanut butter, oil, sugar, vanilla and egg with a wooden spoon. Fully combine to create a wet dough then add the flour and mix again.
Using two spoons, create ping pong ball sized chunks of dough, and arrange on the baking sheets. Press them lightly with forks to create a cross-hatched effect, then place in the pre-heated oven for about 12 minutes. Remove from the oven when they’re golden brown and just darkening around the edges.
Leave to cool on the sheet for a few minutes then transfer to a cooling rack. Don’t worry if they’re quite soft, they’ll harden with cooling!
Serve (with the excuse that all that peanut protein is good for you!) and enjoy!