Peanut Butter Cookies

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

 

A bit of fun with Buttercream and Carob.

Giant Thumbprint Cookie.

Messing around with carob.

 These have been with me from the start you can’t imagine the wonder of tasting a cookie when you thought you’d never see one again. They’ve been tweaked a lot over the years and have reached a point where I feel the base recipe is perfect as is (Humble, ain’t I?) and as you can see I’ve instead focused on trying new varieties with different egg substitutes.

Ingredients

175g Natural Peanut Butter
1 Large Egg
60g Sugar/Light Muscovado Sugar
Dash Vanilla Extract
1/4 Tsp Baking Soda

Makes 15 Cookies or 6 50g Cookies.

Method

1. Preheat oven to 175c (Fan).

2. Combine Eggs, Vanilla Extract and Sugar in a jug and mix well.

3. Put Peanut Butter into bowl, add wet ingredients and Baking Soda and mix, with an electric mixer, until a thick clingy dough has been formed.

4. Form into 1 Tbsp sized balls and flatten onto Greaseproof Paper and bake for 10 minutes. Then remove from Oven and rest on tray for a further 10 minutes. Then let cool completely on a wire-rack.

Variations:

Sweet Potato Egg: Replace Egg with 70g Mashed Sweet Potato (Either bake or microwave) and just add everything to a bowl and use Light Brown Sugar and mix together. Roll in Cinnamon Sugar just before flattening onto baking sheet. Cookies will be very soft when baked, but will firm up as they cool.

Yoghurt Egg: Replace Egg with 70g Yoghurt and just add everything to a bowl and mix together. Bake the same.

Avocado Egg: Replace Egg with 1/4 Cup mashed Avocado and just add everything to a bowl and mix together. Bake the same.

Banana Egg: Replace Egg with 1/2 ripe mashed Banana and just add everything to a bowl and mix together. Bake the same, cookies will be darker.

Banana Bread: Add 1 Ripe Banana, Mashed and replace Sugar with Brown Sugar. Batter will be softer so smooth with a wet spoon and chill in the fridge for 5 minutes before baking.

No Added Sugar: Replace Sugar with same weight in mashed banana. Add two Tsp Gingerbread Spice or Cinnamon. To prepare wet hands and scoop up 1 Tbsp of of the dough, it will be soft and somewhat sticky, form into a ball, place onto the tray and press down gently. Bake as normal.

Gingerbread with Treacle Buttercream: Use Dark Muscavado Sugar and add the following:

For the Spice: (Or 4 Tsp Gingerbread Spice Blend)

1 Tsp Ground Ginger
1 Tsp Cinnamon
1 Tsp Ground Allspice
1/2 Tsp Ground Nutmeg
1/2 Tsp Ground Cloves
Pinch Black Pepper

For The Buttercream: Use 100g (I used 150g and 37g Butter, it was too much) and 25g Butter, 1/2 Tbsp/15g Treacle and a dash of vanilla extract. Mix as per recipe)

Pumpkin Spice: Use Light Muscovado Sugar, Replace the Egg with 70g Steamed Pumpkin or Squash and add 1 Tsp Pumpkin Spice. Bake as normal.