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Peanut Butter Crinkle Cookies
Here’s the truth. I’m not a huge fan of peanut butter. I can tolerate it, but I refrain from eating peanut butter in the same way that I eat Nutella, by the spoonful or smothered over fruit or toast. I remember being a child and enjoying peanut butter, but these days I seem to only enjoy it in small amounts in desserts, like cupcake icing or fillings. Recently though, I happily consumed a Peanut Butter and Chocolate cupcake that BakeSoc made during our little fundraiser (pictures soon! Not to worry!), and this gave me inspiration to create something using peanut butter. 
One of my favourite cookies since the day I made them were Chocolate Crinkles. I loved the soft, chunky and fudgy cookie covered in icing sugar that created a lovely cracked pattern as the cookies baked in the oven. I wanted my cookies to look like that, so I decided to try out a peanut butter version. And they were really good. Straight from the oven, even the next day, these cookies were super soft, slightly crumbly and buttery with a subtle hint of peanut butter. I guess that is why I appreciated the peanut butter flavour in these cookies. They weren’t overpowering in peanut butter, but it was just enough for you to taste it and still go back for more. I know I did. Yes, me, the not-so-huge-peanut-butter-fan. 
I fiddled around with quantities and looked at different types of cookie recipes for inspiration to make sure I got the right texture and flavour in these cookies. To ensure your cookies are really soft, beat the mixture for the amount of time I’ve given, and take your cookies out of the oven even if they’re slightly soft on the outside. If you love peanut butter, whack some more into the mixture. But if you’re like me and subtle is how you like it, this amount should suit you just fine. 
Peanut Butter Crinkle Cookies
Ingredients
125g unsalted butter, softened
200g peanut butter
3/4 cup brown sugar
1 egg
1 tbsp honey
1 cup plain flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup icing sugar
Method
Preheat the oven to 150C. Line and lightly grease two cookie trays with baking paper.
Place butter, peanut butter and brown sugar in the bowl of an electric mixer and beat on medium speed until well combined. Add the egg and honey, then change to low speed and beat for a further 5 minutes. 
Combine flour, baking soda and salt in a small bowl. Turn beater to medium speed and gradually add all the flour mixture. Change back to low speed and beat for another 5 minutes. 
Place icing sugar into a small bowl. Roll tablespoons of dough into balls, toss lightly into icing sugar to coat, then place on baking trays. Bake in the oven for 15-20 minutes or until cookies are golden brown and slightly cracked. Remove from oven and allow to cool on tray for 5 minutes before moving to a wire rack to cool completely. Serve.  
ENJOY! :D

Peanut Butter Crinkle Cookies

Here’s the truth. I’m not a huge fan of peanut butter. I can tolerate it, but I refrain from eating peanut butter in the same way that I eat Nutella, by the spoonful or smothered over fruit or toast. I remember being a child and enjoying peanut butter, but these days I seem to only enjoy it in small amounts in desserts, like cupcake icing or fillings. Recently though, I happily consumed a Peanut Butter and Chocolate cupcake that BakeSoc made during our little fundraiser (pictures soon! Not to worry!), and this gave me inspiration to create something using peanut butter. 

One of my favourite cookies since the day I made them were Chocolate Crinkles. I loved the soft, chunky and fudgy cookie covered in icing sugar that created a lovely cracked pattern as the cookies baked in the oven. I wanted my cookies to look like that, so I decided to try out a peanut butter version. And they were really good. Straight from the oven, even the next day, these cookies were super soft, slightly crumbly and buttery with a subtle hint of peanut butter. I guess that is why I appreciated the peanut butter flavour in these cookies. They weren’t overpowering in peanut butter, but it was just enough for you to taste it and still go back for more. I know I did. Yes, me, the not-so-huge-peanut-butter-fan. 

I fiddled around with quantities and looked at different types of cookie recipes for inspiration to make sure I got the right texture and flavour in these cookies. To ensure your cookies are really soft, beat the mixture for the amount of time I’ve given, and take your cookies out of the oven even if they’re slightly soft on the outside. If you love peanut butter, whack some more into the mixture. But if you’re like me and subtle is how you like it, this amount should suit you just fine. 

Peanut Butter Crinkle Cookies

Ingredients

  • 125g unsalted butter, softened
  • 200g peanut butter
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tbsp honey
  • 1 cup plain flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup icing sugar

Method

  1. Preheat the oven to 150C. Line and lightly grease two cookie trays with baking paper.

  2. Place butter, peanut butter and brown sugar in the bowl of an electric mixer and beat on medium speed until well combined. Add the egg and honey, then change to low speed and beat for a further 5 minutes.

  3. Combine flour, baking soda and salt in a small bowl. Turn beater to medium speed and gradually add all the flour mixture. Change back to low speed and beat for another 5 minutes.

  4. Place icing sugar into a small bowl. Roll tablespoons of dough into balls, toss lightly into icing sugar to coat, then place on baking trays. Bake in the oven for 15-20 minutes or until cookies are golden brown and slightly cracked. Remove from oven and allow to cool on tray for 5 minutes before moving to a wire rack to cool completely. Serve.  

ENJOY! :D

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