Peanut Butter Cookies

Peanut Butter Cookies are flavorful, nutty cookies made by blending flour, peanut butter to a dough and baking it. Peanut Butter Cookies is a treat for peanut lovers and healthy compared to the packed biscuits.
Peanut Butter Cookies were on my tolist since I started baking cookies.Mittu loves homemade cookies so I am excited to try new varieties for her.This time to make it healthy I used half of wheat flour for this peanut butter cookies.These cookies are soft,chewy in the centre and crisp at the edges, she loved it so much that she wanted it for school snacks daily 🙂 I didn’t add any essence as I wanted the full flavour of peanut butter alone but you can add vanilla essence if you like.

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Peanut Butter Cookies

Peanut Butter Cookies are flavorful, nutty cookies made by blending flour, peanut butter to a dough and baking it. Peanut Butter Cookies is a treat for peanut lovers and healthy compared to the packed biscuits.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings15 cookies

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup wheat flour
• 1/2 cup maida
• 1/2 cup demerara sugar
• 3 tablespoon unsalted butter
• 1/3 cup peanut butter
• 1/4 teaspoon baking soda
• 1 tablespoon milk

Instructions

• Take demerara sugar in a mixer and powder it fine, Set aside.
• In a mixing bowl add wheat flour, maida and baking soda.
• Whisk it well, Set aside.
• Melt butter , add sugar and whisk it well.
• Then add peanut butter.
• Mix well till it forms a creamy mixture.
• Then add flour mixture.
• Mix well with your hands and bring everything together, add little milk to form a soft dough.
• Take small lemon sized ball and flatten it with your palms.
• Lay butter paper / silver foil in the baking try and arrange the flattened patties.
• Preheat oven at 180 deg C for 10mins.
• Dip a fork in flour and press it horizontally and vertically to get cris cross lines.
• Bake it in preheated oven at 180 deg C for 15-20 mins or until the edges start to brown. If you slip over and see, if you see the golden brown color then the cookies are done.
• Cool down in wire rack and then store.
• Cool down and then store in airtight container.
• Serve Peanut Butter Cookies warm with a glass of milk or as a tea time snack.

Notes

• Measure butter room temperature then melt it.
• You can add full maida too. I am not sure of the outcome with only wheat flour.
• The cookies spread a little so leave gap while placing them for baking.
• I baked it two batches and got around 20 small cookies.
• I didn’t keep in fridge but guess you can keep it until preheating time.
• The baking timing depends on the cookie size and thickness. If you are making a slighter thicker cookie then it might take at least 20mins to get baked fully, so adjust the timing accordingly. Mine got done in 15mins.

Nutrition Facts

Peanut Butter Cookies

Amount Per Serving (20 g)

Calories 112 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 6mg2%

Sodium 44mg2%

Potassium 45mg1%

Carbohydrates 14g5%

Fiber 0.5g2%

Sugar 7g8%

Protein 2g4%

Vitamin A 72IU1%

Calcium 7mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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Peanut Butter Cookies Recipe Step by Step

1. Take demerara sugar in a mixer and powder it fine,Set aside.In a mixing bowl add wheat flour,maida and baking soda.
2. Whisk it well,Set aside.Melt butter , add sugar and whisk it well.Then add peanut butter.
   
3. Mix well till it forms a creamy mixture.Then add flour mixture.
   
4. Mix well with your hands and bring everything together, add little milk to form a soft dough.Take small lemon sized ball and flatten it with your palms.Lay butter paper / silver foil in the baking try and arrange the flattened patties.Preheat oven at 180 deg C for 10mins.
   
5. Dip a fork in flour and press it horizontally and vertically to get criss cross lines.
   
6. Bake it in preheated oven at 180 deg C for 15-20 mins or until the edges start to brown.If you slip over and see, if you see the golden brown color then the cookies are done.Cool down in wirerack and then store.
   

Cool down and then store in airtight container.Serve warm with a glass of milk or as a tea time snack.

Expert Tips

• Measure butter room temperature then melt it.
• You can add full maida too.I am not sure of the outcome with only wheat flour.
• The cookies spread a little so leave gap while placing them for baking.
• I baked it two batches and got around 20 small cookies.
• I didn’t keep in fridge but guess you can keep it until preheating time.
• The baking timing depends on the cookie size and thickness.If you are making a slighter thicker cookie then it might take atleast 20mins to get baked fully, so adjust the timing accordingly.Mine got done in 15mins.