Peanut Butter Cookies
Ingredients
180 grams plain flour
0.5 tsp. bicarbonate of soda
110 grams unsalted butter
55 grams brown sugar
0.125 tsp. salt
300 grams peanut butter
150 grams caster sugar
1 egg
1.125 tsp. vanilla extract
Instructions
STEP 1/4
Leave the butter at room temperature to soften.
STEP 2/4
Fit the K beater to the machine.
STEP 3/4
Add Ingredients 1 (plain flour, bicarbonate of soda) to the medium bowl.
Mix briefly until combined.
STEP 4/4
Add Ingredients 2 (butter, brown sugar, salt, peanut butter, caster sugar, egg, vanilla) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 3 for 30 seconds or until combined.
Transfer the contents of the medium bowl to the Mixer bowl.
Mix on speed 3 for 20 seconds or until combined.
Divide the dough into halves.
Wrap in plastic wrap.
Chill in the fridge for 2 hours.
Pre heat the oven to 160°C.
Line the baking trays with parchment paper.
Roll the dough into balls.
Place the dough balls onto the lined baking trays.
Gently flatten the dough balls with a floured fork, creating a crosshatch pattern.
Bake for 13 minutes at 160ºC or until golden brown.
Leave to cool on a wire rack.
Serve.
Peanut Butter Cookies
Ingredients
180 grams plain flour
0.5 tsp. bicarbonate of soda
110 grams unsalted butter
55 grams brown sugar
0.125 tsp. salt
300 grams peanut butter
150 grams caster sugar
1 egg
1.125 tsp. vanilla extract
Instructions
STEP 1/4
Leave the butter at room temperature to soften.
STEP 2/4
Fit the K beater to the machine.
STEP 3/4
Add Ingredients 1 (plain flour, bicarbonate of soda) to the medium bowl.
Mix briefly until combined.
STEP 4/4
Add Ingredients 2 (butter, brown sugar, salt, peanut butter, caster sugar, egg, vanilla) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 3 for 30 seconds or until combined.
Transfer the contents of the medium bowl to the Mixer bowl.
Mix on speed 3 for 20 seconds or until combined.
Divide the dough into halves.
Wrap in plastic wrap.
Chill in the fridge for 2 hours.
Pre heat the oven to 160°C.
Line the baking trays with parchment paper.
Roll the dough into balls.
Place the dough balls onto the lined baking trays.
Gently flatten the dough balls with a floured fork, creating a crosshatch pattern.
Bake for 13 minutes at 160ºC or until golden brown.
Leave to cool on a wire rack.
Serve.