Cookies with peanut butter and peanuts
4 servings
45 minutes
Peanut butter and peanut cookies are a cozy treat from American cuisine that captures hearts with the first bite. This recipe dates back to the mid-20th century when peanut butter became a popular ingredient in desserts. The cookie features a crispy crust and a soft, tender center with a rich nutty flavor that perfectly complements the caramel notes of cane sugar. It pairs wonderfully with a cup of morning coffee or family tea gatherings, and its simplicity in preparation makes it an ideal choice for cozy evenings. A light hint of salt enhances the depth of flavor, while the texture combining the density of the dough with crunchy peanut pieces creates a unique sensation with every bite.
1
Preheat the oven to 180 degrees.
2
Bring the butter to room temperature. Lightly whisk the egg.
- Butter: 130 g
- Chicken egg: 1 piece
3
Beat room temperature (soft) butter and sugar with a mixer until fluffy. Add the egg and paste to it. Mix well. Then add flour and baking powder and thoroughly mix the dough. Finally, add the nuts and evenly mix them with the dough.
- Butter: 130 g
- Cane sugar: 150 g
- Chicken egg: 1 piece
- Peanut butter: 130 g
- Wheat flour: 150 g
- Baking powder: 0.5 teaspoon
- Shelled unsalted peanuts: 100 g
4
Grease the baking tray with sunflower oil. Place the dough with a heaping teaspoon, slightly flattening the cookies, about 4 cm apart, as the cookies will expand in size. You will need to bake several trays in succession.
- Butter: 130 g
5
Bake for about 10 minutes, monitoring how the edges are baking. Leave on the tray for another 2 minutes, then transfer to a rack with a spatula and let cool and harden completely.