I saw this Brand Peanut Butter in which i have not tried before as i normally buy another brand. I was thinking of making Peanut Butter Cookies from a book so i bought 1 bottle back.
I rolled the dough into 20g (as u can see, mine cookies is BIG) and make about 34 pieces.
Ingredients :
140g Plain Flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
115g Butter, at room temperature
155g Sugar (original is 165g light brown sugar)
1 egg
1 tsp Vanilla Essence
265g Crunchy Peanut Butter
Methods :
1. Sift together the flour, bicarbonate of soda and salt and set aside.
2. Cream the butter and sugar together until light and fluffy.
3. Mix the egg and vanilla essence, then gradually beat into the butter mixture.
4. Stir in the peanut butter and blend throughly. Stir in the dry ingredients. Refrigerate for at least 30 minutes, or until firm.
5. Preheat oven to 180C.
6. Spoon out rounded teaspoonfuls of the dough and roll into balls.
7. Place the balls on the baking tray and press flat with a fork into circles about 2 1/2 in (6cm) in diameter, making a criss-cross pattern. Bake until lightly coloured, 15 ~ 20 minutes. Transfer to a rack to cool.
140g Plain Flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
115g Butter, at room temperature
155g Sugar (original is 165g light brown sugar)
1 egg
1 tsp Vanilla Essence
265g Crunchy Peanut Butter
Methods :
1. Sift together the flour, bicarbonate of soda and salt and set aside.
2. Cream the butter and sugar together until light and fluffy.
3. Mix the egg and vanilla essence, then gradually beat into the butter mixture.
4. Stir in the peanut butter and blend throughly. Stir in the dry ingredients. Refrigerate for at least 30 minutes, or until firm.
5. Preheat oven to 180C.
6. Spoon out rounded teaspoonfuls of the dough and roll into balls.
7. Place the balls on the baking tray and press flat with a fork into circles about 2 1/2 in (6cm) in diameter, making a criss-cross pattern. Bake until lightly coloured, 15 ~ 20 minutes. Transfer to a rack to cool.
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