Peanut butter cookies

Browsing through the many food blogs I read online, the recipe for Peanut Butter Cookies over at Big Flavors From A Tiny Kitchen by Ashley, caught my eye. Seeing how I am a sucker for pb (peanut butter) I thought to myself "Yum!".

However, I actually tend not to store any pb at home as I will finish the entire jar in only a couple of days. But not too long ago I bought a 500 g bag of Lebanese peanuts (can't quite remember why I bought them but I remember I only used a small amount and then put the rest of the nuts in the cupboard). So I had a whole bunch of peanuts in my cupboard and from them I decided to make my own peanut butter. I am not going to go into the process of making pb at home. It's basically like making Tahini = dead easy and so much tastier and healthier than the pb you buy.

So, the moral to the story is that I used the peanut butter I made in the peanut butter cookies, using a recipe from Ashley at Big Flavors From A Tiny Kitchen.

Peanut butter cookies
½ cup/64 g butter
½ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
½ teaspoon vanilla
1 ¼ cups flour
¾ teaspoon baking soda
¼ teaspoon salt

Preheat oven to 190° C. Cream butter, peanut butter, and sugars in a bowl. Stir in egg and vanilla, followed by the dry ingredients.

Shape into 2,5 cm balls. To get the correct size; use a teaspoon measuring cup to scoop out the cookie dough, place the 1 tsp + a little more of dough in the palm of your hand and roll into a ball.
Roll in sugar. Place the balls 5 cm apart on a baking tray lined with parchment paper/silicone mat. Press down on the balls with a fork. Bake for 10-12 minutes on the middle shelf.

Allow to cool on a rack.

Enjoy with a glass of milk, a cup of coffee, or store in an airtight jar.