Happy Sunday, hope you all had a lovely week! This week has been quite busy for me, I had two school awards nights during the week and spent yesterday at a dam with friends before sleeping over at a friend’s house last night. Super tiring, but lots of fun haha!
Today I’m sharing this amazing, peanut butter cookies recipe. Now before all of you who hate peanut butter click off, I really would like to recommend that even if you’re not a lover of peanut butter you should still try these out. They’re not overly peanut-buttery (you could easily just use less if you really don’t want the peanut butter taste) and are so crispy on the edges but softer in the middle, meaning they absolutely melt in your mouth. I personally am not a huge fan of peanut butter and only like it with or in certain things, yet I am obsessed with these cookies. Okay, that’s enough of that rant haha. On to the recipe!
Serves: about 36
Prep time: 20 minutes
Cook time: 15 minutes
125 g butter, softened
200 g crunchy peanut butter
200 g brown sugar
200 g self-raising flour
2 tbsp milk
- Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
- Beat the butter and peanut butter in a mixing bowl with electric beaters until creamy. Add the brown sugar and beat until pale. Add the eggs in one at a time and beat until combined. Add the flour and mix.
- Dip hands in water then roll tablespoonfuls of the mixture into balls and place onto prepared baking tray. Flatten each ball using a fork.
- Bake for 15 minutes or until golden and cooked through. Stand on baking tray for 5 minutes before transferring to a wire rack to cool. Repeat with the remaining mixture.
- Enjoy! 🙂