Peanut Butter Cookies
12 servings
35 minutes
Peanut butter cookies are a true American classic that originated in the early 20th century and became a favorite among sweet lovers. Its rich nutty flavor, creamy softness, and delicate texture make each serving special. The light sweetness of brown sugar combined with the rich aroma of vanilla and subtle notes of apricot jam creates an amazing gastronomic delight. These cookies are perfect for cozy home gatherings, a cup of hot tea, or as a treat on festive tables. They are easy to make, and the process turns into a warm ritual to share with loved ones. Tender, slightly crumbly with a melting center in the mouth, they leave a pleasant aftertaste and memories of the best traditions of home baking.
1
Preheat the oven to 180 degrees.
2
Beat softened butter (at room temperature), three-quarters of a jar of peanut butter, and brown sugar with a mixer until smooth. Add egg and milk, vanilla, and beat again for 2-3 minutes.
- Butter: 200 g
- Peanut oil: 1 jar
- Soft brown sugar: 100 g
- Chicken egg (large): 1 piece
- Milk: 50 ml
- Vanilla pod: 1 piece
3
Sift flour with salt and baking powder into the mixture. It should result in a very soft dough.
- Wheat flour: 200 g
- Salt: pinch
- Baking powder (raising agent): pinch
4
On a flour-dusted table, form a thick sausage and then divide it into pieces about the size of a good chicken egg.
5
Make balls from portioned pieces, flatten them into cookies 1.5 cm thick, create indentations in the center (for example, with a shot glass, easier for men — the size of a thumb is enough), and place a teaspoon (or half of it, depending on the size of the indentation) of jam and remaining peanut butter in them.
- Peanut oil: 1 jar
- Apricot jam: 3 tablespoons
6
Bake on a parchment-lined baking sheet for 15-20 minutes until golden.