Ingredients
Units
Scale
- Plain Flour: 2.5 cup
- Baking Powder: 1/2 Tsp.
- Baking Soda: 1/2 Tsp.
- Unsalted Butter: 100 g.
- Peanut Butter: 1 cup
- Powdered Sugar: 1 cup
- Egg: 2
- Vanilla Essence: 3-4 drops.
- Salt: 1/2 Tsp.
Instructions
Making of the Dough:
- Take room temperature Butter in a big bowl and add Powdered Sugar to the butter and start beating the Butter-Sugar mix to get a fluffy, creamy mixture.
- Now add the entire Peanut Butter and continue beating. Add one egg to the mixture and again beat and then add another egg and continue beating.
- Then add the Vanilla Essence and again beat!
- The end product has to be a super creamy mixture without any lump. In a bowl mix Flour with Baking powder, Baking Soda and Salt.
- Now start adding flour mixture to the butter mixture prepared. Don't add entire flour at a time instead start adding little flour and then beat and then add… following the process mix entire flour mixture with the butter mix.
- You should have soft but non-sticky dough as end product. Now cover the dough with a plastic film and keep it in refrigerator for at least 2 hours or preferably for 3 hours.
Baking the Cookies!
- Pre-heat the oven in 180 degree C for 10 minutes.
- Take the dough out of the fridge and divide it into around 30-40 small sized balls.
- Take a baking tray and line it with a baking paper (though I have not used a paper).
- Place cookie balls on the tray and there should be a gap of 1 ½ – 2 “between the balls, since, the Cookies raise. Number of the Cookie to be baked will be depending on the size of the tray as well as oven. I have prepared 8 piece Cookies on each set.
- Now gently press the Cookie ball with the help of the fingers and with the help of a fork create a crisscross pattern on the upper side of each Cookie as shown in the figure. This is the classical way to prepare Peanut Butter Cookies and I love this design. However, instead of following this process you can simply roll the cookies and bake them or can use a Cookie cutter to shape Cookies.
- Bake Cookies for 10-12 minutes in 1800 C and do check after 8 minutes since every oven is different.
- If you want Cookies crunchier then bake for 1-2 more minutes but don't over bake. I have prepared my cookies for my little one so mine was the softer version.
- Take the cookies out in a Wire rack and cool them and following the process mentioned bake rest of the Cookies.
- What Else! Nothing but the heavenly aroma of the cookies …. And may be a cup of hot coffee…..
- Peanut Butter Cookies can be stored in airtight container for two weeks.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 40 Cookies