Peanut Butter Cookies

For the past year or so, I have been making peanut butter at home. Neha likes the chocolate version of the same. I add some melted dark/milk chocolate and some cocoa powder into the regular peanut butter. I have been wanting to bake some cookies using the regular peanut butter. So, when hubby suggested me to bake some cookies for his office colleagues, I (as usual) got excited and immediately thought of few cookies to try. One was surely a healthy

whole wheat-brown sugar-peanut butter cookies.

You can even replace the brown sugar with finely powdered or grated jaggery. You can add some chocochips too to these cookies. Add cardamom powder for a better flavour. Do not add too much milk in the dough. Just sprinkle a tablespoon or two. Crushed peanuts adds a nice crunch in these cookies. If you don’t want to make peanut butter at home, you may use store bought smooth or crunchy peanut butter. You may have a look at other cookies in the blog by clicking here.

Ingredients:

• Whole wheat flour 175 gm
• Salt a pinch
• Brown sugar 75 gm
• Butter 75 gm
• Peanut butter 3-4 tbsp
• Crushed peanuts 2-3 tbsp
• Milk 1-2 tbsp (optional)

Method:

• Sieve the whole wheat flour and salt for 2-3 times. You can add a pinch of baking soda and baking powder if you desire.
• Whisk the butter, sugar and peanut butter till it’s soft and creamy.

• Add the flour mixture and mix gently. Do not knead hard.

• Add the crushed peanuts and mix.
• Line a baking tray with parchment paper and keep it ready.
• Preheat the oven at around 150-160 degree Celsius for atleast 10 minutes.
• Make small balls of dough and flatten it a bit in your palm.
• Place these on the baking tray leaving some gap between 2 cookies.
• Make idendations using a fork and bake the cookies for 22-25 minutes or till it has a nice golden colour.
• Remove the tray from the oven and allow the cookies to rest in the tray for 4-5 minutes.
• Transfer them gently onto a wire rack and cool completely.
• Store in airtight containers.