Peanut Butter Cookies with Salted Peanuts, crunchy and scrumptious, and so easy to make, these cookies are a big favourite with everyone in the family. The peanut butter adds richness and a gorgeous salty touch, while the peanuts add a good crunch. What a treat!
We are back to cookies! Well, it's pretty hard to stay away from them, isn't it? After the New Year I always try to stay away from treats even if for a short amount of time, just so I can enjoy some wholesome food after the rich foods of the festive season.
But then, January is pretty bleak, so nothing like a good cookie and a cuppa to cheer one up. And if you throw some peanut butter and salted peanuts in the equation, you know that can only mean indulgence.
Peanut butter just works so well with desserts - its saltiness and richness adds tons of flavour that is hard to miss. My 3-ingredient Banana Brownies are so indulgent, the peanut butter being a key ingredient here.
And if you like a good crunch, throw in some salted peanuts too, they go wonderfully well to create a pool of textures and flavours.
These peanut cookies are really easy to make with just a handful of ingredients, and the prep is minimal - 20 minutes in the oven, and they are done!
- peanut butter - I used smooth peanut butter, which gives us a smooth batter
- salted peanuts - for topping the cookies
- butter - I used salted, but unsalted also works
- egg - at room temperature
- plain flour
- caster sugar - granulated sugar also ok
- dark brown sugar - for extra colour and flavour
- baking powder
You can omit the salted peanuts, and instead use crunchy peanut butter for extra crunch. Or you can use both peanuts and crunchy peanut butter.
Step-by-step photos and instructions
- In a mixing bowl, add the caster and brown sugar with the soften butter, and beat well until smooth
- Add the egg and beat again
- Mix in the peanut butter, then sift in the flour and baking powder and use a spatula to mix to a smooth texture
- With wet hands, shape out balls the size of 25g each (0.8 oz)
- Use a fork to press down on each ball, then top with a few salted peanuts
- Transfer the cookies to 2 trays lined with non-stick paper, making sure they are spaced apart
- bake for 15 minutes at 180 degrees Celsius (350 Fahrenheit), or until golden
The dough might not look thick enough, but do not be tempted to add any more flour, or the cookies will not spread the way the should.
Simply leave the dough to rest for 5-10 minutes so that all the ingredients can bind together, and the batter will thicken further.
You can flour the fork you use for flattening the cookies, as the batter might stick to the fork. I like making a cross sign with the fork, it looks pretty nice on the cookies.
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Peanut Butter Cookies with Salted Peanuts
- 175 g plain flour
- 100 g butter, soften
- 1 egg
- 200 g smooth peanut butter
- 100 g caster sugar
- 100 g dark brown sugar
- ½ teaspoon baking powder
- ¼ cup salted peanuts
- In a mixing bowl, add the caster sugar, brown sugar and soften butter, and beat well to get a smooth texture.
- Add the egg and beat again.
- Add the peanut butter, and beat again for a further 30 seconds.
- Sift in the flour and baking powder, and use a spatula to bring everything together into a small dough.
- Leave the dough to rest for 5-10 minutes.
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Line 2 large baking trays with non-stick paper.
- With wet hands, scoop out dough to shape a ball of 25 g (0.8 oz).
- Repeat with the rest of the dough.
- Use a fork to press down on each ball to flatten it to a half a cm thickness.
- Top each cookie with 4 or 5 peanuts, then bake for 15 minutes or until golden.
- Remove from the oven, and leave them to cool for 5-10 minutes before arranging them on a cooling rack.
- If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
- The dough might not look thick enough, but do not be tempted to add any more flour, or the cookies will not spread the way the should.
- Simply leave the dough to rest for 5 so that all the ingredients can bind together, and the batter will thicken further.
- You can dip the fork you use for flattening the cookies in a bowl of water, as the batter might stick to the fork when you press them down. I like making a cross sign with the fork, it looks pretty nice on the cookies.
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