I had a random request from youngest son last week - did I remember the peanut butter cookies that I used to make when he was little, of course I didn't but like all good mums I lied and agreed heartily to making them for him at an upcoming family event ( cookies to be handed over surreptitiously without anyone seeing - very cloak and dagger ! ).
Quick scour of the cookie making pages and these seemed like a good fit for my big fat biscuit lie :)
- 8 oz (225g) self-rising flour (2 cups)
- 5 oz (140g) butter, softened (10 tbsp)
- 2.2 oz (65g) crunchy peanut butter (¼ cup)
- 5 oz (150g) light muscovado sugar (½ cup plus 1 tbsp)
- 1 large egg, beaten
- Preheat the Oven: Preheat your oven to 350°F ( Gas Mark 4 - 320°F for convection) and line two large baking sheets with nonstick baking paper.
- Combine Ingredients: Measure 8 oz (225g) self-rising flour into a bowl, then add 5 oz (140g) softened butter, 2.2 oz (65g) crunchy peanut butter, and 5 oz (150g) light muscovado sugar. Rub the mixture with your fingertips until it starts to come together. Add the beaten egg and mix until a soft dough forms.
- Shape the Dough: Divide the dough into 24 pieces, roll each into a ball, and place them, well-spaced, on the prepared baking sheets. Flatten the balls slightly with a damp fork.
- Bake the Cookies: Bake in the preheated oven for 12–15 minutes until they are a pale golden brown.
- Cool and Store: Let the cookies harden on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
- Hand over to unsuspecting son with motherly love.
Its worth pointing out that as soon as the smell of buttery cookies hit the house, I had to actually make two lots.....
Deb
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