Brittle, melt-in-your-mouth cookies with subtle nutty notes. Very peanutty, very soft, very beautiful soft yellow, buttery cookies. I do like this type of cookies very much. Moist, aromatic, beautiful, pretty crumbly, but not too crunchy and mealy. 10 points out of 10.
I made these cookies in several variations, swapping out the peanut butter for pistachio, almond, and cashew butter. The peanut version, for my taste, is the brightest in both taste and smell.
The amount of ingredients given in the recipe will yield about 40 cookies. If this amount seems excessive to you, you can safely reduce all ingredients by half. But… do not: in this case, you will have to knead the second portion of dough right today.
Peanut Cookies
Cookie advent calendar, day 14
Ingredients
170 g butter of room temperature
185 g peanut butter
100 g white sugar
100 g brown sugar
1 egg C0
260 g all purpose flour
0.5 tsp soda
Method
1. Beat well butter with both types of sugar until fluffy and light.
2. Add egg and peanut butter, then mix well until incorporated.
3. Now sift flour into the peanut mixture, knead into a smooth dough.
4. Wrap the dough in cling film and refrigerate for 1-2 hours (or overnight).
5. Line a baking sheet with parchment and preheat the oven to 180 °C.
6. Separate pieces the size of a large walnut from the entire dough, roll each into a ball and place on a baking sheet at a distance of 3 cm.
7. Decorate your cookies: using a fork, apply a cross pattern on the top of each cookie.
8. Bake for 12-15 minutes until the edges of the cookies are lightly browned.
