Easy old school peanut butter cookies

yuppiechef.com/spatula/easy-old-school-peanut-butter-cookies

January 23,
2016

If I was a cookie, I think peanut butter would be it. Salt-of-the-earth, a little rough around the
edges, unpretentious and a little nutty.

Cooking and baking at home should be simple and approachable with maximum impact. No
long lists of ingredients and long winded laborious methods, just good honest ingredients
prepared with love, respect and minimal fuss. I find myself time and time again paying
homage to good old favourites. In my experience, these are always the crowd-pleasers and
go-to recipes.

Like these moreish, crunchy and peanut buttery cookies made with only a handful of
humble pantry ingredients. Minimal ingredients, minimal effort, minimal cost and
exceedingly yum!

Bring a little nostalgia into your loved ones lives by baking these cookies and packaging
them up in paper bags with ribbon or decorated cookie jars.

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By the way, what cookie or sweet treat would you describe yourself as and why?

Ingredients
Makes: ± 32 cookies

125 g salted butter

125 ml (125 g) smooth or chunky peanut butter
250 ml (200 g) sugar
1 egg
325 ml (200 g) cake flour
4 ml bicarbonate of soda
2.5 ml freshly milled coarse salt
Extra flour for rolling
Extra coarse salt for sprinkling

Method
1. Place the butter, sugar and peanut butter into a food processor and blend until light and
creamy. (Or just mix well with an equally old school wooden spoon.)
2. Add the egg and blitz until well combined.
3. Add the flour, bicarb and salt. Blend until the mixture comes together to form a soft
dough.
4. With floured hands remove from the food processor and place onto a lightly floured
surface.
5. Form into a compact ball.
6. Then form and roll into 4–5 cm balls and place onto a lightly greased or lined baking tray
(you should get
out about 32 pieces).
7. Flatten the dough balls with a fork and sprinkle lightly with a bit of coarse salt. If it’s a hot
day, chill in the fridge for 10 minutes.
8. Preheat the oven to 180°C (non-fan assisted). Bake for 12–15 minutes (depending on
size).
9. Your cookies will come out of the oven slightly soft. Don’t panic! As the biscuits cool, they
harden and crisp up nicely.

Allow to cool completely before storing in an airtight cookie jar.

Enjoy this recipe with a tall glass of chilled milk and savour the taste of crumbling peanut
butter cookies as you sit on your garden steps, basking in the simplicity of old school
recipes.

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