I don’t bake cookies very often (this was the first batch I baked in about two years), but our house is very seldom without a teatime treat. A cup of sweet tea just doesn’t quite cut it without a cookie or two to go with it. We bought a pack of chocolate cookies the other day from the grocery store and I was absolutely appalled – I’m willing to bet money that it was made of actual cardboard. That horrible experience nudged me in the cookie baking direction, and although it takes a while to prep, it was totally worth it!
Of the 60 peanut butter cookies I baked, my hubby had 5. The fairies ate the other 55. That’s my story and I’m sticking with it.
These cookies are nutty and buttery and may be the cause of some serious overeating. I’ve scheduled another baking session for the coming weekend. I just cannot live without them!
Recipe adapted from Kook en Geniet
125 ml soft butter
125 ml peanut butter (I used extra crunchy)
125 ml white sugar
125 ml brown sugar
310 ml flour
Pinch of salt
2,5 ml bicarbonate of soda
60 ml milk
Handful of salted peanuts
1. Preheat the oven to 150 degrees.
2. Beat the butter, peanut butter, white and brown sugar until fluffy. Add the egg and mix well.
3. Sift the flour and salt into the peanut butter mixture. Add the bicarbonate of soda to the milk and mix well and add to the peanut butter mixture.
4. Form small balls and place it on a baking pan. Flatten the balls a bit with a spoon and top with salted peanuts.
5. Bake in the oven for about 15 minutes or until light brown. Let it cool and enjoy with a sweet cup of tea.