Soft and Crisp Peanut Butter Cookies

Makes 16

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Bringing my first sweet recipe to you and it's a gooey, soft, crispy, and deeelicious one. These cookies are SO easy to make, honestly, my sister could make them if she wanted, and that's saying something. (Sorry Sarah, I know you're reading this).

I grew up eating packet-mix Betty Crocker desserts including their peanut butter cookies. I loved them but decided I wanted to be able to make own version... not to be competitive, that is absolutely not me...To be completely honest, I just really wanted to mimic them because they were delicious, but i'm a sucker for home baking as well. Pretty sure I nailed it ngl. Also, if you don't like Madame Crocker, I suggest you leave, because we can't be friends right now.

Get back to me in a couple of weeks.

I may have cooled down by then.

PRO TIPS

• Crunchy or Smooth. Doesn't matter one bit. Whichever you prefer, #justdoit.

• Why not fancify these bad boyz? Add some of your favourite chopped nuts i.e. cashews (my fav).

• If you don't have butter, just add a little more peanut butter, i promise they will still taste perfect

• You don't need to use a mix of sugars if you only have one. The brown sugar helps make the cookies more gooey though and less sweet, so ideally you would use both sugars.

• When they come out of the oven they will still be quite soft and malleable. LEAVE THEM ALONE. They will start to crisp up and harden on the outside once out of the oven, leaving a soft centre.

• You could get creative with the pattern on the top. It'd be difficult. But you could do it.

Recipe

Ingredients

• 1/2 cup soft brown sugar

• 1/2 cup white granulated sugar

• 2 tablespoons butter, softened

• 1 cup of peanut butter

• 1 egg

• 1 cup of plain flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• Pinch of salt

• 1/4 of a teaspoon of vanilla bean paste or 1/2 a teaspoon of vanilla extract

Method

1. Preheat oven to 190℃ (374℉)

2. Start by creaming the sugars, butter, and peanut butter together in a mixing bowl. You don't really need an electric mixer for this if you don't have one, a hand whisk will work just fine.

3. Switch to a wooden spoon or spatula and mix in the egg and vanilla bean paste/extract. Once incorporated, sieve the flour, baking powder, and baking soda together. Add the dry ingredients, including the salt, slowly to the wet ingredients. You don't want your mixture to get too dry, so if you notice your mixture starting to get crumbly then don't use anymore flour. You will have to use some elbow grease to get the mixture to incorporate. I'll be taking progress photos of your biceps next month, stay tuned!

4. Roll the dough into 1-inch balls and place them on a baking tray lined with baking paper. Slightly press down on the centre of the balls with a fork. Place cookies in the oven for 9 - 11 minutes (depending how soft you like them).

5. Take out of the oven and leave to cool down for 5 minutes.

6. Now try not to eat 7 at a time and enjoy!!

Stay Salty,

Romy xx