The smell of roasted peanut always conjures up a time in the past when I was just a child munching away my favourite childhood treat, roasted peanut butter cookies. You can never stop at 1 piece. The crunchy peanut and the buttery taste that is sweet and aromatic in every single bite.
Roasted Peanut Butter Cookies
- Prepare Time: 25 mins plus chilling
- Cook Time: 10-12 mins
- Makes 20 Cookies
- 50g/2oz soft butter
- 50g/2oz light muscovado sugar*
- 25g/1oz golden caster sugar
- 100g/4oz chunky peanut butter with no sugar
- 1 tbsp rapeseed oil, plus 2 tsp
- 1 medium size egg, beaten
- 1/2 tsp vanilla extract
- 140g/50z plain flour
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 25g/1oz oven roasted unsalted peanuts, roughly chopped
- Line a large baking sheet with baking parchment. Heat oven to 180C/160C fan/gas 4.
- In a bowl, beat together the butter, both the sugars and peanut butter with a wooden spoon until light and well blended. Beat in all the oil, then the egg and vanilla extract.
- Combine the flour, baking powder and bicarbonate of soda, then stir this into the mixture, half at a time, along with the peanuts, to make a soft dough into a log shape, wrap in a baking parchment and chill for 30 mins.
- Slice the dough into 20 even sized pieces between your hands into small balls.
- On your work surface, flatten each one with your fingers into a 6cm/ 2 1/2in circle, smoothing the tops and neatening the edges. Place them 2.5cm/1in apart in the lined baking sheet (bake in batches if necessary). Press them gently with the back of a fork to make pattern of lines.
- Bake for 10-12 mins or until pale golden.
- Transfer to wire rack to cool.
Nutritional Facts Per Cookie
- 106 kcals, protein 3g, carbs 10g, fat 6g, sat fat 2g, fibre 1g, sugar 4g, salt o.2g
* Muscovado is a type of unrefined sugar obtained naturally when sugar cane juice is dehydrated. Its distinctive color and flavor come from the sugar cane juice and the extraction process it undergoes. Muscovado sugar is available in either light or dark varieties; it has a coarse texture and is most commonly used in baking.