Crunchy Peanut Butter Buttons

Since my Scandinavian trip itinerary is more or less done, I’m back to my usual Saturday afternoon activity, i.e. spending my time in the kitchen.

Rummaging through my recipe collection, I decided on a simple peanut butter cookie recipe. It was my first attempt at baking a cookie.

Here’s what you need:

  • 3/4 cup of crunchy peanut butter spread (or the smooth one if preferred)
  • 3 tablespoons of unsalted butter at room temperature (soft enough to give slightly when pressed with a finger)
  • 2/3 cup of granulated sugar
  • 1 large egg

Let’s start baking:

  • Heat oven to 175 deg C and line baking tray with baking sheet (you may need 2 baking trays depending on the size of your tray & oven as this recipe yields approximately 20 cookies)
  • Put peanut butter, butter and sugar in a medium bowl and beat with electric mixer at low-speed until blended (approximately 1 minute)
  • Add the egg and beat at medium low-speed for another minute, until just blended
  • Drop the dough one tablespoon at a time on the prepared baking tray and flatten each mound just a little. Place them at least 3.5 cm apart from one another and bake for approximately 12 minutes or until the edges have browned slightly
  • Set on a wire rack to cool completely before serving

The recipe resulted in a slightly soft, moist, and chewy kind of cookie. They are very similar to the ones usually sold at Subway.

If you prefer your cookies to be crispy, I reckon you’ll need to play around with some of the ingredients (perhaps by removing the egg ?). I’ll let you know when I’ve managed to find a good crispy cookie recipe.

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