Welcome to Vintage Paparazzi.

Peanut Butter Cookies


For the dough: 1 large egg, ½ cup (115 g) soft butter, ½ cup (125 g) crunchy peanut butter, ½ cup + 1 tbsp (140 g) raw cane sugar, ½ tsp vanilla extract, 2 tsp baking powder, 1¾ cup + ¾ tbsp (225 g) flour

For decorating: 1 ½ cups (200 g) roasted unsalted peanuts

Additional: butter for the baking sheet

Whisk the egg lightly in a bowl. Add in butter, peanut butter, sugar, vanilla extract, and flour mixed with baking powder. Mix everything together into a flat dough. Add flour and mix with a wooden spoon until smooth. Place the peanuts on a flat plate.

Preheat the oven to 355°F (180°C), unless you have a convection oven, in which case preheat to 320°F (160°C), or a gas oven, in which case preheat to level 3. Use a tablespoon to scoop up walnut-sized pieces of dough and roll them between your palms, making uniformly sized balls. Roll in the peanuts until completely covered. Place the balls on a greased baking sheet and flatten them slightly, making sure to leave room between each of them. Bake the cookies in the preheated oven for 12-15 minutes, until golden brown.

Remove from the oven and let cool on the baking sheet until they have hardened. Then let cool completely on a wire rack.


It is a quote. Christmas Cookies Dozens of Classic Yuletide Treats for the Whole Family 2015

No Comments
Leave a Comment