Peanut Nutter Butter cookies

 These lovely chewy peanut butter cookies are delicious and great sandwiched with jam, or jelly.

I've taken this recipe from Cookies and Cups blog, an excellent resource for bakers with loads of novel ideas and recipes for cakes, cookies and more.

I use the all in one method which is good if you have a Kenwood Chef or suchlike, it's really hard work to do this dough by hand.  I have altered the measurements to UK metric but if you have cup measures it's so much easier than weighing out, the American cup measurements are on the web link above.



Ingredients:

1. 230g salted butter, at warm room temperature, should be beatable
2. 250g smooth peanut butter (I used 200g smooth and 50g crunchy for added texture)
3. 200g granulated sugar
4. 220g light brown sugar
5. 2 large eggs
6. 2 tsp vanilla extract
7. 300g plain flour
8. 1tsp baking powder
9. 1tsp bicarbonate of soda
10. Extra granulated white sugar for finishing off.
11. Smooth jam or jelly

Method:

Put all of the ingredients into the mixer bowl except the eggs and begin to slowly beat together, when it has begun to form a dough add the eggs and continue on medium speed until a thick dough is formed.  Now wrap and chill for at least an hour.  Whilst chilling pre heat the oven to 190C.

Make peanut texture with a fork

Line a baking sheet with greaseproof paper or parchment and take a walnut sized piece of dough rolled into a ball and flatten it out to about 1cm thick. Pat the cake into granulated sugar and place on your parchment, you can leave as a cookie shape or make the cute peanut shapes per the recipe, I did this with a fork, great fun!  This recipe makes lots of cookies, I had 18 from one third of my dough.  You can make a variety of shapes and sizes so long as they are the same depth so they cook through at the same time.

Place into your pre heated oven for 6 minutes, these are super quick to cook so check and give a minute or two more if needed.  Once removed from the oven treat like shortbread and leave to firm up for a few minutes on the tray then transfer to a cooling rack to finish cooling.  Once cool you can make these into sandwich cookies with jam or follow the recipe with a peanut cream filling.  We love Hartley's smooth jam and the peanut jam cookies are a perfect match.