Cookies... they are always needed when you have growing children, great after school snacks.
Since they are no longer able to have peanut butter at school (so many allergies these days) I decided to make some cookies with peanut butter.
This is adapted from my new cook book, Home Baking Cook Book by Jacqueline Bellefontaine. I like the book because it has got all the basics, and the recipes developped on the basics.
The original recipe used peanuts and it was a Peanut Better Biscuit..
I've turned it into:
Peanut Butter Chocolate Chip Cookies
115g butter, softened
115g crunchy peanut butter
225g granulated sugar
1 egg, lightly beaten
75g dark chocolate chips
150g plain flour
pinch of salt
1/2 tsp baking powder
Method:
Beat the butter and the peanut butter together, gradually add in sugar and beat well.
Add egg, a little at the time, and beat, until well combined.
Sift in the flour, baking powder and salt into the mixture and fold in the chocolate chips, and form the dough.
Roll into a long log and cover by cling film, put in fridge for half an hour.
Preheat oven to 180C or 350F, grease 2 cookie sheets.
Slice up the cookies and place them on the cookie sheets, they will expand, so give them 5cms apart.
Bake for 15 minutes or until golden brown. Cool on rack.
I love the peanut flavour in the cookies!
There's no cookies left in the cookie jar...
So, someone has to make some cookies right?
I've decided to make some pinwheel cookies for Luke and Monique, so they can bring to school / kinder as snacks, but of course, they can't have nuts in their lunch / snack boxes, so I went with the chocolate version for luke:
Chocolate Pinwheel Cookies:
250g plain flour
180g unsalted butter.
100g white sugar
1 egg
1 tbsp brown sugar
1 tsp cinnamon powder
30g cocoa powder
20g dark chocolate chips
Method:
Cream softened butter with white sugar.
Add in flour and mix well, add in lightly beat egg.
Divide cookie dough in 2 halves.
Add brown sugar, cinnamon powder, cocoa powder and dark chocolate chips to one half.
Roll out both on marble slab into rectangular shapes, same shape.
Put the chocolate sheet on top of the plain sheet, and roll into a log.
Chill in the fridge for 15 minutes for easier cutting, cut into 0.8 cms slices and place on lined cookie sheets.
Bake in 190C oven for 10-15 minutes or until ready.
And Dad loved them as well, so I made some for dad, but since he loves peanut, I made the peanut butter pinwheel cookies for him:
Peanut Butter Pinwheel Cookies:
250g plain flour
150g unsalted butter
30g peanut oil
100g white sugar
1 egg
1 tbsp brown sugar
2 tbsp peanut butter
Method:
Cream softened butter with white sugar.
Add in flour and peanut oiland mix well, add in lightly beat egg.
Divide cookie dough in 2 halves.
Add brown sugar, peanut butter to one half.
Roll out both on marble slab into rectangular shapes, same shape.
Put the peanut butter sheet on top of the plain sheet, and roll into a log.
Chill in the fridge for 15 minutes for easier cutting, cut into 0.8 cms slices and place on lined cookie sheets.
Bake in 190C oven for 10-15 minutes or until ready.
