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1
Bowl 1: Bring the butter to room temperature and knead the sugar into it a third at a time until it becomes creamy.
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2
This takes about 2~3 minutes with an electric mixer.
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3
Preheat the oven to 180C.
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4
Add the peanut butter and mix.
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5
Mix in the egg and vanilla.
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6
Bowl 2: Thoroughly mix together the dry ingredients.
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7
Divide the dry ingredients into 3 portions and mix in one portion at a time into Bowl 1 until there are no flour streaks.
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8
Bowl 3: If you're using a chocolate bar, break it up.
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9
Chop up the peanuts into your desired size.
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10
Add to Bowl 1.
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11
Make 3-3.5 cm balls with the dough.
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12
If the dough is hard to bring together, wrap the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
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13
Line the baking sheet with kitchen parchment paper and arrange the dough balls on top.
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14
Use your fingers to squish the balls into discs.
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15
Bake at 180C for 10 minutes.
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16
Midway through, flip the cookies over.
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17
The cookies may not appear to be completely baked.
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18
The cookies are soft and break easily, so let cool on the parchment paper for about 3 minutes before removing.
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19
You can leave the parchment paper on the baking sheet.
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20
They will harden up nicely when cooled, so don't worry.
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21
Over-baking will ruin the texture.
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22
I used Skippy's creamy peanut butter.
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23
The crunchy type would also be delicious.
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24
I replaced the chocolate and peanuts with crushed peanut M&Ms (two 50 g bags).
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25
Easy and delicious!
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26
I made slightly thicker, 5 cm cookies like the Country Ma'am brand.
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27
It made 38 cookies.
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28
They'd be great as a gift!
