This may sound nuts (please, don't excuse the pun), but freshly baked peanut butter cookies are amongst my favourite sweet-indulgences. Truth be told, the warm and comforting smell of a fresh batch of peanut butter cookies takes me back to when I was a (somewhat) carefree teen, a feeling that I couldn't help but recreate for this post.
You may ask, what has spurred this trip down nostalgia lane... Well, full disclosure... a few days ago #IntheMidnightKitchen's oven rebelled, refused to work and required maintenance... in other words, an absolutely catastrophic situation (as Chef's-in-training and Masters'-of-your-own-kitchen I'm sure you can relate). Having finally sorted out the kink, I couldnt resist the urge to kickstart the baking-resurgence with these peanut butter bad boys!
Given that it worked out well in the end, I can't help but share these delightful, crunchy and sweet cookies with you. Personally, speaking, the best part about these cookies is found somewhere between the perfect crunch (in each bite) and the the soft peanut butter center.
Go nuts on this one, fellow chefs!
Recipe: Peanut Butter Cookies (makes about 40)
1 cup unsalted butter
1 cup of smooth peanut butter
1 cup of Agave Crystals (or castor sugar but it could be too sweet)
1 cup brown sugar
2 1/2 cups of almond flour (all purpose flour)
3 level teaspoons baking powder
1/2 teaspoon salt
Cream the butter, peanut butter, agave crystals, brown sugar.
Then add the eggs one at a time.
Sieve the flour, baking powder and salt.
Add to the wet ingredients
Allow to rest in the fridge for an hour.
Then rolls the dough into one inch balls, and press down with a fork to flatten each cookie.
Preheat oven to 180 degrees and bake for 10 minutes (max) or until golden brown.