Peanut butter is my kryptonite. I usually ban myself from buying peanut butter because I eat it straight from the jar with a spoon – disgusting I know. The only time I allow myself to buy peanut butter is when I need it for my baking. This recipe is a slight adaptation from my peanut butter cookie recipe. I added M&M peanut for an extra “umph”!

Making peanut butter cookies are slightly trickier than the other cookies. The cookie dough tends to be drier and harder to roll. I prefer to wait for the cookie dough to soften till room temperature before rolling it out. Remember not to over bake the cookies or it would turn out too dry. So take the cookies out from the oven when they are slightly soft and let it cool. The cookies will harden when cooling.

Nutrition per cookie

Ingredients for the cookie

1. 100g unsalted butter (room temperature)
2. 200g peanut butter ( I used kraft peanut butter)
3. 60g brown sugar
4. 60g caster sugar
5. 220g plain flour
6. 1 egg
7. 1 tsp vanilla essence
8. 0.5 tsp bi-carbonate soda
9. 0.5 tsp baking powder
10. 100g M&M peanut

Directions

Preparation time: 20min
Baking time: 15min

1. Cream the butter and sugar until light and fluffy
2. Add in the peanut butter and continue to cream
3. Add in the egg and 1 tsp of vanilla essence. Cream the mixture until uniform
4. Sieve the flour, bicarbonate soda and baking powder into the mixture and then fold it in until a cookie dough is formed
5. Cling wrap the cookie dough and place it in the fridge (preferably overnight)
6. Preheat the oven to 170 degrees
7. Roll the cookie dough out into small balls and add one M&M peanut into each ball
8. Bake it in the oven until it turns slightly golden brown
9. Leave it on the cooling rack to cool