Peanut butter time = the best time.
Can you even believe that I used to hate peanut butter? Little Len missed out on so many tasty treats *sad face*.
This recipe is one of my favourite cookie recipes EVER! It’s from the Hummingbird Bakery’s Cookbook and it really is fantastic. I pretty much adore all of their recipes.
One of the best things though, is that this recipe is super easy and has turned out perfect cookies every single time I’ve made them and, yes, that includes the very first time!
They also won me third place at my firm’s annual Christmas Bake Off! Who knew cookies could compete against the amazing triple layer cakes that others made?! They’re also a firm favourite in my department and people do run to the kitchen to grab one when I bring them in.
Okay, so have I convinced you to try making these? I really hope so!
Enough of my waffling, here is the perfect peanut butter recipe:
Makes c. 24 cookies
225g unsalted butter at room temperature
200g caster sugar
200g soft light brown sugar
1/2 teaspoon vanilla extract
240g crunchy peanut butter
340g plain flour
2 and 1/2 bicarbonate of soda
1/2 teaspoon salt
75g dark chopped chocolate
- Preheat the oven to 170°C (155°C fan)
- Put the butter and sugars in a mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Turn the mixer down to a slow speed and beat in the vanilla extract and peanut butter.
- Sift the flour, bicarbonate of soda and salt and mix well until a smooth dough is formed. Stir in the chocolate, if using, by hand until evenly dispersed.
- Arrange six equal amounts of cookie dough on each prepared baking tray. Make sure that the cookies are spaced apart to allow for spreading while baking. Bake in the preheated oven for about ten minutes, or until golden brown around the edges and quite flat. Check regularly to make sure they are not burning. When you are happy that they are cooked through, remove from the oven and leave to cool slightly on the trays before transferring to a wire cooling rack to cool completely. The cookies should be soft and chewy.
Just a reminder that this is not my own recipe. I have taken it from the Hummingbird Bakery’s Cookbook. It is full of wonderful treats for you to try and you can buy it from from so many online retailers.
@elenipapa92 /@ recovery_lens