Peanut Butter Cookies

Peanut butter cookies have recently become a staple of my weekly bake and I've been asked for the recipe a few times since we launched the Earth Heart Kitchen. Though these are a (fairly) simple, (reasonably) fool proof thing to bake (I don't like to make assumptions about anyone's level of confidence in the kitchen!) it's taken me a little while to get around to actually sitting down and writing coherent instructions that would reliably make sense to anyone other than me! But finally, here it is!

Of course I've read, used and ignored many cookie recipes in my time but I can honestly say I've devised this particular one myself based on trial and (thankfully not too much) error. I've been ably assisted in this noble task by my trusty tester, Nik and further encouraged by wider feedback, so I'm pretty confident that this is a good enough recipe to share. I've also totally sold out of these the last two weeks in a row, at the Llanfyllin Food Fair and again at my second Dragons baking pop-up yesterday, which is probably all the assurance you need!

It's an easily tweaked recipe. I use crunchy peanut butter because that's what I like but smooth would work if you prefer it more subtle, or other nut butters for that matter would also be great. It's a good base for holding other featured ingredients too; whole peanuts work well and I love the version I make with cranberries, raisins, walnuts and almonds, which I knead into the dough before forming the cookies. I keep meaning to try chocolate chunks too. Or candied ginger... Mmmm.

​That's enough waffle anyway. On with the cookies!

Peanut Butter Cookies (makes 16)

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• 100g plain flour
• 100g wholemeal self raising flour
• 100g crunchy peanut butter
• 150g plant butter *(See note below)
• 75g dark brown sugar
• 75g golden granulated sugar

1. Combine the plain and wholemeal self raising flour in a large mixing bowl. (Don't worry if you look at these photos and think the quantities look different, I was actually making 32 cookies!)
2. Stir in the golden granulated and dark brown sugars until well blended. 
3. Cut the fat and peanut butter into the flour/sugar mix. 
4. Rub the fats into the flour and sugar, through the 'breadcrumb' stage and until the mix begins to form a dough. The bowl should eventually be almost entirely clean of flour or butter residue and the dough will form a ball. If you're making the dough in advance, it can be chilled overnight at this stage or frozen for up to six months. If the dough has become quite sticky, you could also chill it for an hour or two, until it becomes firmer and easier to work with.
5. Divide the mixture into 16 balls, then lightly press them between your palms to slightly squash them. They will spread as the cook, so don't make them too thin. 
6. Arrange the dough discs onto one (or more) lined baking tray(s) and cook at 180°c for 15 to 20 minutes. 
7. Allow the cookies to cool for 10 minutes on the tray before moving them to a cooling rack. If you move them too early, they will still be crumbly but it's good to get them on a rack to crisp up the base! 

* A quick note on 'plant butter'; I use Flora, you could use any solid fat but you need to be able to rub it in. I found coconut oil for example, can be quite a lot of work to knead into dough. I used to use Stork or supermarket own brand baking block but I have discovered Flora which is tastier and doesn't contain palm oil. And that's about that! Marvellous!

​Happy, ethically conscious baking! Xx