Peanut cookies

Name: Peanut cookies
Ingredients: 150 g butter; 200 g sugar; 1 sachet vanilla sugar (8 g); 2 pinches of salt; 1 egg; 100 g peanut butter; 200 g flour; 5 g baking powder; 150 g peanuts

Dessert - Peanut cookies by Brandusa P. - Recipia

Peanut cookies bake in 15 minutes and have slightly crisp edges. Peanut butter gives them their main flavor, while the chopped peanuts on one side leave a rough, golden crust. I chop the peanuts into irregular pieces, not too small. Prep: 20 minutes. Cook: 15 minutes. Total: 35 minutes. Servings: 8. Approximately 515 kcal and 12 g protein per serving.

Ingredients

150 g butter
200 g sugar
1 sachet vanilla sugar (8 g)
2 pinches of salt
1 egg
100 g peanut butter
200 g flour
5 g baking powder
150 g peanuts

Preparation

1. Preheat the oven to 180°C. Melt the butter and mix it with the sugar, vanilla sugar and 2 pinches of salt. 2. Add the egg and peanut butter, then mix until smooth. 3. Add the flour and baking powder. Knead until you have a soft, slightly crumbly dough. 4. Chop the peanuts. Take a piece of dough, roll it into a ball, flatten it slightly and dip one side in the peanuts. Arrange the cookies on a baking tray. 5. Bake for 15 minutes, until the edges start to brown.

Notes

I serve them with black tea; texture-wise, they’re closer to tender cookies than to thin, hard biscuits. For a gluten-free version, replace the flour with 200 g gluten-free cake flour blend. This recipe contains peanuts, gluten, dairy and egg. Chunky peanut butter can replace the smooth kind in the same quantity, and the dough will be rougher. If the oil has separated in the jar, stir the peanut butter before measuring it. Choose unsalted peanuts, since salted ones can make the dough too salty alongside the two pinches of salt. Smaller cookies brown faster, so keep an eye on the edges towards the end of baking. Store them in a sealed container in the fridge and eat them within 3 days.