I have a confession to make. I have not been keeping very calm and there has hardly been a cake in sight for weeks now! I’ve been so crazy busy that I’ve hardly had any time for baking lately, so please excuse the absence! However, I have a really easy recipe I want to share with you. I’d been eyeing up this peanut butter cookie recipe for a while, and I finally got around to making them. They’re super simple to make, VERY moreish and totally delectable. The texture is kind of a cross between a cookie and a brownie! Yum!
I haven’t made many changes to the original recipe, other than to double it (the first batch had to be rationed in order to make it last a few days!) and to metric-ify it. Seriously, weighing out your ingredients is so much easier than aerating your flour prior to measuring it out. Not to mention that you use fewer dishes as you can pour directly from the packet. It’s also more accurate than using cups. So, if you aren’t already using scales to do your baking, you should definitely give it a go, you won’t look back! The only annoying thing is that many recipes don’t have the weights of the ingredients listed, so you have to figure it out yourself. If you don’t have scales then just follow the recipe on the link above, just remember to double it, or you’ll regret it!
You can use smooth or crunchy peanut butter here, it just depends if you want lumps of peanut or not. I preferred smooth, though normally I like crunchy best. Also, in general, using creamy peanut butters (as in, not the expensive, just-peanuts-and-oil ones) is better for baking with, as they cream up a lot better. Save the fancy ones for toast. The cookie dough here is quite sticky, so forming balls can be a bit messy. If you refrigerate it for a bit (10 – 30 minutes) it’ll be a lot easier. I tried rolling these in normal white sugar and raw sugar… both are delicious, but I’d probably recommend sticking to white sugar as the grains are finer, so the final product is less gritty.
Peanut Butter Crackle Cookies
- 140g peanut butter (crunchy or smooth)
- 60g butter, at room temperature
- 140g brown sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 200g flour
- 1 teaspoon baking powder
- About 1/2 cup of white or raw sugar for rolling the cookies in.
- Preheat oven to 160°C, fan-bake. Line two trays with baking paper.
- Cream peanut butter and butter together with electric beater until smooth.
- Add brown sugar and beat until creamy. Add vanilla essence and eggs, one at a time, beating between additions.
- Sift in flour and baking powder. Mix until just combined.
- Use your hands to form spoonfuls of dough into balls and roll them in sugar (makes 20 – 26 cookies).
- Place the balls on a baking tray a few centimetres apart.
- Bake for 10 – 12 minutes or until the cookies are just starting to turn golden and the tops crackle.
- Allow to cool and store in an air-tight container.