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.
- 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.