Crunchy Peanut Butter CookiesFrom ambus 5 years ago
- 80 gm. white sugar shopping list
- 80 gm. light brown sugar shopping list
- 1/2 tsp salt( I used only 1/8 tsp ) shopping list
- 100 gm. butter or margarine shopping list
- 100 gm. crunchy peanut butter shopping list
- 1 egg shopping list
- 1/2 tsp vanilla extract shopping list
- 150 gm sifted all-purpose flour shopping list
- 1/2 tsp baking soda shopping list
- 1/2 tsp baking powder shopping list
- hazelnuts / cashew nuts / almonds shopping list
How to make it
- Preheat oven to 180 C.Line baking sheet with parchment paper.
- Cream white and brown sugars, salt, butter and crunchy peanut butter thoroughly in large mixing bowl.
- Beat egg and vanilla into creamed mixture until light and fluffy.
- Into another container, sift together flour ,baking powder and soda.
- Blend flour mixture into creamed ingredients gradually.
- Roll level tablespoons of cookie dough into balls and place 2 inches apart on lined baking sheet.
- Lightly press with nuts to slightly flatten the cookies.
- Bake at 180 C for 12 minutes or until lightly browned around edges.
- Cool slightly on the baking sheet until the cookies have firmed up a bit ; then transfer to a wire rack to cool completely.
- Store in an airtight container.
- Place the balls in the refrigerator for about 15 minutes or until firm before baking.
- The temperature in the original recipe was 200 C,I reduced this to 180 C.
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