Last week we had my niece staying for a couple of days, and I decided, being the amazing Aunt that I am to make her some cookies….I know! I know! I am awesome!
So awesome am I, that I knew she didn’t like Peanut Butter, but made these cookies anyway because I was convinced that she was wrong about disliking PB…naturally I was right and she loved them. Best Aunt Ever!!!
I never really had the intention of putting the recipe up on the blog. But I posted a picture on my Instagram, and I have had so many DM requests for the recipe that I thought it would be easier just to share the deets here for anyone who wanted to give these a bash.
So here it is, the recipe for my ‘merican cookies – a nutty, buttey peanut cookie topped with all my favourite american candies. If you don’t like the topping I used, really you can whack anything you like on there, go wild there are no rules when it comes to cookies 🙂
190g Plain Flour1/4 tsp Salt
1/2 tsp Bicarb of Soda
115g Unsalted Butter
150g Light Brown Sugar
50g Granulated Sugar
190g Smooth Peanut Butter
1 Large Egg
1 tsp Vanilla Extract
1 tbsp Milk
150g Good Quality White Chocolate ( I like Green & Blacks)
A selection of your fav American Candy – I used Peanut Butter M&Ms, Oreo, Peanut Butter Cups, Hershey’s Cookie & Cream drops and some Flipz.
Preheat oven to 180C.
Step 1: In a bowl measure out the Flour, Salt and Bicarb of Soda and set to one side for now. And chop the white chocolate into nice chunks and put into a seperate bowl and set aside for later.
Step 2: In a large mixing bowl combine the Butter, both Sugars and the Peanut Butter, then using an electric hand-held mixer until everything is well combined and creamy.
Step 3: To the mixture add the Vanilla Essence, Egg and Milk mix again until everything is well combined.
Step 4: Gradually add the flour to the mixture, using a wooden spoon fold the mixture until all the flour is combined and a soft dough is formed. Then add the chocolate to the dough and mix with a wooden spoon until distributed through the dough.
Step 5: Scoop a tablespoon size of dough and gently roll into a ball then place on a baking sheet. Be sure to leave plenty of room on the baking sheet for the cookies to spread while cooking.
Step 6: Bake for 10-12 minutes until the cookies are just starting to brown.
Step 7: Remove the cookies from the oven, allow them to cool for a few minutes before you start to lightly press your toppings into the top of each cookie. Don’t add them when the cookies are too hot because they will just melt, similarly if you wait until they are too cool the cookie won’t hold the toppings.