This recipe comes from a production of my very favourite Australian Chef Donna Hay, check it out. It is a great alternative to unhealthy obvious. I have to admit I am a huge fan of peanut butter. These cookies are very soft and lovely.
Peanut Butter Cookies are suitable for kids 2 plus, because of a possible egg white intolerance and peanuts, of course.
Total Time: 35 minutes + 1 hour chill of a dough
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140g of smooth peanut butter
175g of cane sugar + topping
1 teaspoon of good quality vanilla extract
2 whole eggs
225g of plain flour, sifted
1 teaspoon of baking powder, sifted
Start adding eggs (one at a time). First, on lower speed, then, increase. Mix until it gets fluffy and doubles its size.
Stir in the flour with baking powder. Mold into a cling foil and refrigerate for at least 1 hour (the dough is quite butterish).
After it gets a bit firmer, preheat the oven to 180 degrees.
Start creating balls of the size of a tablespoon. Roll them all out in some cane sugar and place them onto a baking tray lined with some baking paper.
Bake in the oven for about 10-15 minutes until the bottoms are done. Let them cool down on a rack and decorate them up to your imagination.
Makes 25 cookies.