Peanut Butter Cookies

Name: Peanut Butter Cookies
Total time: 1200 s
Yield: 30 servings
Cuisine: South African
Ingredients: 1 cup Butter (room temperature); 1 cup White sugar; 3/4 cup Brown sugar; 1 cup Crunchy peanut butter; 3 cup Cake flour; 3 large Eggs; 1 1/2 tsp Vanilla extract; 1 tsp Baking powder; 1 tsp Bicarbonate of soda; 1/2 tsp Salt; Brown sugar to roll cookies in before baking

Cathy Roets-Richter @KITTYcook2020

South Africa

I found the original recipe on Facebook and just tweaked it a little. I also add chopped peanuts when I have them in the house. Yummy

Cathy Roets-Richter @KITTYcook2020

South Africa

I found the original recipe on Facebook and just tweaked it a little. I also add chopped peanuts when I have them in the house. Yummy

Saved

Ingredients

20 mins

30 servings

1 cupButter (room temperature)
1 cupWhite sugar
3/4 cupBrown sugar
1 cupCrunchy peanut butter
3 cupCake flour
3 largeEggs
1 1/2 tspVanilla extract
1 tspBaking powder
1 tspBicarbonate of soda
1/2 tspSalt
Brown sugar to roll cookies in before baking

Saved

Steps

20 mins

1

In a mixer, using the paddle, mix together the sugar and butter until creamy using medium speed. Add eggs and mix well. Use a spoon to clear the side of the bowl every now and again. Add peanut butter to the mixture. In a separate bowl sift the dry ingredients. Add to mixture slowly. Mix on high for a few minutes. ( I found this to be slightly too dry and added a dash of milk. Just a dash. ) once ingredients are well mixed, should be slightly sticky, cover the bowl with shrink wrap and refrigerate for approximately 3 to four hours.
2

Preheat oven to 180°F C. Using a spoon scoop up bits of the dough, roll into ball and then roll in sugar. This gives it a lovely crunch. Place on baking paper, on tray. Space well as the cookies spread. Press lightly with fork. Bake for 15 minutes. Be careful when lifting out of the tray if still warm. Cookies solidify as they cool