Peanut butter is one of those ingredients that I like to “treat” as a raw material. What I mean is, I prefer to eat the peanut butter directly from the jar than transform it into something else! However, I have made peanut butter cookies for the first time and they turned out to be very nice.
I decided to make this recipe because:
- Nika is one of my favorite bloggers! I’ve tried a lot of her recipes and there is none that I haven’t liked.
- The high portion of PB in relation to the rest of ingredients.
First of all… I made my own peanut butter with my food processor. These are the instructions:
- Grind 300g of roasted salted peanuts (those normally found in supermarkets as snack).
- Add sweetener according to your taste (I usually don’t add any sweetener, but you could add 2 teaspoons of maple or agave syrup, sugar or honey).
- If you want a denser peanut butter, it will take around 3 minutes in the food processor. To make it more fluid, it will take about 5 minutes. For this recipe, it is better if you use a dense peanut butter like the one in the picture below.
You can always buy the peanut butter if you want to keep it simple or if you don’t have a food processor 🙂
Peanut Butter Cookies: 28 cookies (Nika’s recipe)
- 260g unsweetened peanut butter
- 200g sugar (next time, I will try reducing 20g)
- 1 medium egg
- 1 teaspoon baking soda
- ½ teaspoon vanilla extract
- Preheat oven at 175ºC
- Mix peanut butter and sugar for about 2 or 3 minutes.
- Add the rest of the ingredients and keep mixing for 2 or 3 minutes. It will have a grainy look
- Make balls of about 1 tablespoon of batter; put them in a tray with 5 centimeters in between.
- Push them with the backside of a fork and make a cross design to get them flat.
- Bake for 10-12 minutes when cookies are light browned in the edges.
- Leave them in the tray for 5 minutes and then, let them cool in a rack. Keep them away from humidity in an air proof container.
- Finally, enjoy peanut butter leftovers!
Serving: 1 cookie
Total Fat: 4.8g