Crunchy Peanut Butter Cookies
Ingredients
- 3/4 cup Pip & Nut Crunchy Peanut Butter
- 1/2 cup unsalted butter, soft
- 1/2 cup brown sugar
- 1/2 cup granulated sugar, for stamping cookies
- 1 egg, room temp
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking soda
Method
- Preheat oven to 180C. Combine the butter, Pip & Nut Peanut Butter and both sugars. Cream together until everything is evenly combined.
- Add the egg and vanilla, beat until well combined for 45-60 seconds longer.
- Add the salt, flour and baking soda, mix until flour is completely worked in.
- Scoop the cookies mixture onto a parchment-lined cookie sheet. You can use an ice-cream scooper for equal quantities.
- With a fork, tap on some of the dough left in your bowl to moisten, dip in sugar and then create a crosshatch pattern on your cookies, tamping your fork in sugar after each press of the cookie.
- Bake in the pre-heated oven for 12-14 minutes, just until the top and edges begin to turn golden brown.
- Remove from the oven and transfer to a cooling rack.
