Peanut Butter Cookies
Another cookie classic made easy in the Thermomix! You will love the salty sweet flavour and the ease of making these irresistible cookies.
Peanut butter has been a around for some time, it was invented by the Aztecs around the 14th century
The peanut butter cookie was invented in the 1910’s, when George Washington Carver published a peanut cookbook in an effort to promote the peanut crop.
You can always recognise a peanut Butter Cookie from the traditional cross hatch across the top of the cookie; see this and you want one! Simply dip a fork into some sugar or flour and press it into a cookie dough ball, pressing down. Then repeat in the other direction!
It’s not necessary to chill these cookies as they do not flatten as much as others. If its convenient, yes make ahead and pop into the fridge until you are ready to bake, they will be just as delish!
Peanut Butter
I like using a crunchy peanut butter for the added crunch which goes so well with these creamy cookies. You can definitely use smooth peanut butter if you prefer. Home made or natural peanut butter is a bit runnier, make sure to give it a good mix before adding and use less. I find with these cookies, shop bought peanut butter works best!
Ingredients
The great news is that you probably have all these basic ingredients, so go on, make a batch of these cookies!
- Butter: either salted or unsalted, (I used salted). It should be cubed and soft.
- Sugar: both white castor sugar and brown sugar are used for the perfect caramel flavour.
- Peanut Butter: use either smooth or crunch and I prefer shop bought is best (Kraft or similar).
- Large Egg: adds moisture and helps bind the dough.
- Vanilla: for added flavour with a hint of extra sweetness.
- Flour: plain flour is used in this recipe.
- Raising Agent: baking powder is used in this recipe to give a gentle rise to these cookies.
- Salt: Totally optional but I do love how a little salt in a sweet cookies; it helps balance the flavour. I always milled sea salt. If you are using flaked salt use more!
STORAGE
These cooked cookies will keep in an airtight container for up to 5 days before drying out. You can also refrigerate the dough for a couple of days, wrapped well in plastic.
The cookie dough freezes well:
Shape and cross hatch cookies and then open freeze. Once frozen, transfer into a container or zip lock bag and freeze for up to 3 months. Bake from frozen, adding on a few minutes to the cook time.
Peanut Butter Cookies
Equipment
- TM5 or TM6
Ingredients
- 115 grams butter soft and cubes
- 100 grams white castor sugar
- 100 grams soft brown sugar
- 250 grams peanut butter smooth or crunchy
- 1 egg large
- 1 tsp vanilla extract
- 180 grams plain flour
- 1 tsp baking powder
- 1/2 – 1 tsp flaked sea salt
Instructions
- Pre heat oven to 180° fan force. Line two a baking trays.
- Add butter, sugars, peanut butter, egg and vanilla to Thermomix bowl and cream 1 min/speed 3.
- Scrap down sides of the Thermomix bowl and mix 30 secs/speed 3.
- Add flour, salt and baking powder. Knead for 20 seconds.
- Roll 1 heaped tbsp size balls and place onto a lined baking tray, leaving space between each ball.
- Make a criss-cross pattern with a fork dipped in sugar or flour on top of each cookie ball, sqashing a little as you do this.
- Place into pre – heated oven and cook for approx. 10 mins, until golden.
- Let cookies cool on baking trays for 10 mins before transferring to a wire rack to cool completely.
Notes
- Add chocolate chips to cookie mix for an added surprise!
- Use shop bough peanut butter (such as ‘Kraft’ for best results).
- Add crunchy peanut butter for added texture or smooth peanut butter for a velvety smooth cookie.
- Add dark or light brown sugar. Dark brown sugar will give more of a caramel-like flavour.
- Store for one week in an airtight container.
- Uncooked dough will last 2 days if well wrapped in the fridge.
- Uncooked Cookie dough freezes well for up to 3 months. Make cookie balls, criss-cross and then open freeze. Once frozen transfer to a freezer bag or container.
- Cook frozen cookies from frozen for a approx. 12 – 13 mins until golden.
- Use a fork with long tines to get that perfect criss-cross pattern.
- Make sure you press down as you make the criss-cross pattern.
- If you like you cookies flatter bake immediately in oven for 10 mins. If you like them a bit fatter, chill uncooked cookies in the fridge for 30 mins.