I feel completely spoiled because I’ve just had not one, but two of the best weekends in a row. This weekend just gone, I had the pleasure of spending all of my waking hours with my niece, who is just the best thing since Luke’s lobster rolls, and I know you think I’m being biased and all that but dude, who’s blog is this? Yeah. YEAH.

We hung out and ate and napped and ate and hung out and though I still have a couple of days with her (they leave on Wednesday morning), I am already heaving big sighs of wistful sadness because I always miss her so badly when we part πŸ™ I suppose that makes this weekend the best and worst ever.

But last weekend was definitely just awesome. Aside from finding this delicious cheeseburger, I also felt the urge to bake peanut butter cookies and so I did! About 50 of them, to be precise.

I got this recipe off the genius of the twitterverse and it’s brilliant for those of you, who like me, love a soft cookie. The choc chips and peanuts from the chunky spread add a great texture to this crumbly cookie and I loved it. Definitely a winning recipe, and I think I’ve found a new favourite hobby: rolling little dough balls πŸ˜‰

It’s so zen. You should try it!

Peanut butter cookies
(recipe from Bread et Butter)
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (125g) unsalted butter, softened
1 cup chunky peanut butter
1/4 cup castor sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chocolate chips
extra castor sugar for coating
  1. Pre-heat oven to 180Β°C/355Β°F.
  2. Combine flour, baking powder, baking soda and salt in a medium sized bowl. Set aside.
  3. In a large bowl, beat the butter and the peanut butter together until fluffy.
  4. Add the sugars, and beat until smooth. Then add the egg and mix until just combined.
  5. Add the milk, vanilla extract and the flour mixture, and beat thoroughly.
  6. Stir in the chocolate chips with a spatula.
  7. Place coating sugar on a plate. Drop rounded teaspoonfuls of cookie dough into the sugar, then onto a tray lined with baking paper, leaving 3-4cm between each to allow for expansion.
  8. Using a fork, gently indent and flatten the cookies.
  9. Bake for 10 to 12 minutes. Cool the cookies on the sheets for 5 minutes, then remove to a rack to cool completely.
  10. Store in an airtight container.
Makes about 40 cookies, depending on size.

12 Thoughts on “recipe | peanut butter cookies

  1. I loved peanut butter cookies as a kid, for the same reason I liked root beer: my sister didn’t, so if Mum made some, I got them all. πŸ™‚

  2. Oh god, this really sounds like my sort of thing. I want/need/must have! I’m off work for Christmas from Wednesday so might have to roll up my sleeves and get my rolling pin out!

  3. Aww you and bubby look so cute together! But then you put up pics of peanut butter cookies and then I got distracted πŸ˜›

  4. I like rolling little dough balls too. Particularly when I’m feeling leisurely, or when I’m doing it with company. These cookies are such a lovely golden brown, they look scrumptious!

  5. Nawwww she’s the cutest thing πŸ˜€

  6. Lucy: well the GOOD news is, you don’t need a rolling pin πŸ˜‰ but yes, it’s a must have!

    Lorraine: Hahahaha.. I know exactly what you mean πŸ˜€

    leaf: I know! I think I need to do this again, just to roll the dough balls… not like, to eat them or anything… πŸ˜‰

    Nic: She is THE BEST.

  7. I made them and they are awesome! I doubled the amount of ingredients and I made 43 only. Maybe my balls were too big!

  8. hehe i like rolling cookies too you’re right it totally relaxes you and soon zone out. i heart anything with peanut butter, your cookies look fab!

  9. Awe gorgeous pics. Love peanut butter cookies. The pics of the cookies are good too πŸ˜‰

  10. chocolatesuze: they tasted preeeeeetty fab! Can’t wait to make more. and roll dough balls hehe.

    Sara: Haha, thank you!

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