makes
32
prep
20 minutes
cook
20 minutes
makes
32
serves
preparation
20
minutes
cooking
20
minutes
Ingredients
- 100 g butter, softened
- ½ cup smooth peanut butter
- 1 tsp vanilla essence
- 230 g (1¼ cups) brown sugar
- 1 egg, lightly beaten
- 185 g (1¼ cups) plain flour, sifted
- ¼ tsp bicarbonate of soda
Chilling time 20 minutes
Instructions
Place butter, peanut butter, brown sugar and vanilla into a mixing bowl. Using an electric mixer beat until light and creamy.
Add egg, beat until well combined. Stir in sifted flour and bicarbonate of soda. Mix until a soft dough forms. Cover bowl with plastic wrap and refrigerate for 20 minutes.
Preheat oven to 170°C.
Roll mixture into 2.5 cm-sized balls. Place onto baking paper-lined trays, allowing room for spreading. Lightly press down onto each cookie with a fork.
Bake for 15-20 minutes. Remove from oven and allow to cool on trays.
This recipe is from Cookie Scout, our weekend cookie project. Bake with us.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
