Happy's Cook

Monday, March 12, 2018

Peanut Butter Cookies Recipe | Whole Wheat Peanut Butter Cookies | Honey Peanut Butter | Cookies Recipe | My 450th Post

I love peanut butter a lot and I used to try different brands and varieties. When I was in Chennai, I tried this recipe once and it was a failure. The original recipe calls for unsweetened peanut butter and I used sweetened peanut butter by mistake. For Christmas 2016, I tried these cookies again and it was a huge success. However, I missed to post it here and it was lying in my drafts for more than a year now. Finally, a day has come for these cookies to go live and let us move to the recipe without any delay. Check out my similar Peanut Cookies recipe with ghee. 

Whole wheat flour - 1 1/4 cups 
Peanut Butter - 1/2 Cup(unsweetened)
Butter - 1/4 Cup(softened)
Brown sugar - 1/2 Cup 
Honey - 1/4 Cup
Egg - 1
Baking powder - 1 tsp
1. In a mixing bowl, add the peanut butter, egg, honey and brown sugar.
2. Along with this add the butter and mix it with a hand blender or whisk until everything combines well.
3. Now, sieve the baking powder and whole wheat flour once or twice for even mixing. Add the sieved flour to the butter and sugar mixture. Mix it all together and form a smooth dough. If the dough is little loose, then you can refrigerate the dough for an hour before shaping it into cookies.
4. Make small balls out of the dough and flatten it to form cookies. To get uniform cookies, I rolled the dough and cut it into small discs as shown below.
5. Press the cookies with the backside of the fork to form the pattern as shown below. Preheat the oven to 175 degrees C for 10 minutes and bake it for 12 to 15 minutes or until the sides start browning.
Serve the crunchy cookies with milk for kids as after school snacks.
Points to remember:
  • I used unsweetened crunchy peanut butter and you can also use smooth peanut butter. If you are using sweet peanut butter then adjust the brown sugar and honey accordingly.
  • The cookies will be soft once it is out of the oven. After cooling, it turns hard and crisp.
  • If the dough is little loose, then you can refrigerate the dough for an hour before shaping it into cookies.
  • The cookies are medium sweet and I prefer it this way.   For very sweet cookies, you can increase the quantity of honey up to 1/2 cup.
Warm Regards,
Happy's Cook - Divya


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