Last week my friend SK brought some cookies to a luncheon gathering and shared with us. They were the most crunchy and delicious cookies that I’ve ever tasted. It got me recall the old fashioned peanut butter cookies with criss-cross pattern, a favourite treat for young kids. Yet, the cookies made by my friend were a bit different from the old-fashioned ones as she added some extras, including some nuts and chocolate chips. I asked for her recipe of course. Thanks so much for her generosity. All ingredients in this peanut butter cookie recipe are blended and balanced so well. I like her idea of adding the extras. So I followed her recipe and mixed in some petitas, sunflower kernels as well as a bit of pine nuts. It turned out really good, enriched with more texture of natural nuts. You might like to omit the extras and retain the traditional taste of peanut butter cookies, or replace with peanuts if you desire though.
Makes 30 cookies
- 1 cup plain flour
- 1/2 tsp baking soda
- 100 gm butter, cool
- 1/2 cup peanut butter
- 110 gm sugar
- 40 gm brown sugar
- 1 egg
- 1 tsp vanilla extract
- mixed nuts and chocolate chips to preference, optional
- Beat butter, sugar and peanut butter with an electric mixer for 3 minutes at high speed.
- Add egg and vanilla. Continue to beat till mixture is fluffy.
- Sift in flour and baking soda and combine well. If you desire extras, add nuts and chocolate chips to your liking.
- Chill the mixture in fridge for about an hour.
- Use a teaspoon to place the mixture on baking tray, lined with baking paper. Lightly press the middle and let it flatten a bit. Leave about 4cm apart because the cookies will spread when cooked.
- Bake in preheated oven at 200C (392F) or 180C (fan forced, 356F) for about 20 minutes, or until golden brown.
- Transfer to cooling rack and let cool. Enjoy!
- Bake cookies in batches. Keep the rest of batter in fridge if not use.
- Use fan-forced oven to get better results. The colour of cookies would be more even.
- The time of cooking depends on the power of oven you use. Don’t leave them unattended when baking. When the colour is turned to golden brown, the cookies are ready.