peanut butter cookies

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I have a problem with peanut butter and chocolate spreads. I can eat it by the spoonful indiscriminately – to the horror of my boyfriend who does not share this same passion. but oh well.

in any case, I don’t ever buy the spreads because barely after opening it I would have managed to convince myself of the fact that bread really is unnecessary. but with an open jar at home and a deep craving to just eat some peanut butter, I decided the best way to negate the craving and also try to reduce any guilt on my part was to make cookies, and distribute them.

these cookies only use 4 ingredients: confectioner’s sugar, peanut butter, oil and flour. how simple is that? it really is just a crumbly sandy cookie barely held together by sheer optimism (and helped slightly by a yolk wash – which makes a fifth ingredient). recipe follows!

recipe (adapted from the indo chine kitchen here)
makes about 50 bite-sized cookies

200g flour
100g confectioner’s sugar
100g oil, canola or peanut
134g peanut butter, creamy
Pinch of salt
1 egg yolk, for wash

  1. preheat to 150C.
  2. measure out all the ingredients into a mixing bowl, but just a word of advice: doing it in the order of flour, confectioners’ sugar, salt, oil and peanut butter will be best and helps prevent too much flyaway flour/sugar!
  3. beat it at medium until mixed well.
  4. use 10g of dough per cookie, or about 1/2 teaspoon if you’re less OCD-inclined than I am, and roll it between your palms into balls that you then arrange on a silpat or lined pan.
  5. wipe on your yolk wash only on the tops of the cookies, and while you’re at it you can use your brush to flatten them ever so slightly. for a very cute but purely aesthetic touch, use a wooden chopstick right in the centre to give them a bit of a dimple. clean your chopsticks as required so the dough and egg doesn’t stick on it and destroy your clean marks on the other cookies.
  6. bake the cookies in the preheated oven for 10-15 minutes until they are golden, and then cool before storing in an airtight container.

they are very yummy and sandy cookies, and reminiscent of the types that us chinese have during the lunar new year, though I believe those are made of lard. these are a slightly more heart-friendly treat and very moreish.

One thought on “peanut butter cookies

  1. Pingback: egg wash tips | andmorefood

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