Alongside the Blackberry Swirl Cupcakes, I made these cookies as well for the coffee break I mentioned in my last post.
They’re super moreish and you can make them in two versions: rolled in granulated sugar or plain. I’m still trying to figure out which one I like best =)
PEANUT BUTTER COOKIES
(adapted from Smitten Kitchen)
¾ tsp bicarb soda
½ tsp baking powder
¼ tsp salt
115g unsalted butter, softened
260g peanut butter, room temperature
150g granulated sugar
110g muscovado sugar
1 large egg, room temperature
1 tbsp milk
1 tsp vanilla extract
130g chocolate buttons
For sprinkling: 1 tbsp granulated sugar
Preheat oven to 180°C.
In a large bowl, using the paddle attachment, beat butter and peanut butter together until fluffy. Add sugars and beat until smooth. Add egg and mix well. Add milk and vanilla extract. Add flour, bicarb, baking powder and salt and beat thoroughly. Stir in the chocolate chips. Place sprinkling sugar — if using — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several centimeters between for expansion. Using the back of a small offset spatula, smooth the tops slightly, but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Makes about 60.
VARIATIONS: Substitute half of the chocolate buttons with peanut butter buttons. You can also use crunchy peanut butter instead of creamy.