Deliciously addictive peanut butter cookies, best served with a dollop of raspberry jam!
Like most children, I grew up addicted to peanut butter sandwiches. But this humble concoction was given an upgrade when I first started cooking from Nigella Bites during my time as a law student. Therein that fabulous book lies the ultimate recipe for a Fried Peanut Butter and Banana Sandwich, inspired by one that was favoured by the late Elvis Presley in his later (and more rounded) years. It is a grilled sandwich that is the stuff of dreams for any student cramming for an exam in the wee hours of the morning.
When I first moved to Switzerland over 10 years ago, peanut butter could only be found in the food hall of one of the expensive department stores in the city. But over the years, the demands of the growing expat community has meant that peanut butter can now be found on most supermarket shelves, albeit the same brand everywhere and you are lucky if you have the choice between crunchy and smooth.
In any event, sandwiches are not so commonly served in Switzerland, and peanut butter has tough competition from the beautiful jams and hazelnut spreads sold in continental Europe. Although I must mention that Vegemite is the spread of choice in our family 🙂
These days, one of my favourite ways of consuming peanut butter is in cookie form. I can’t explain why these peanut butter cookies are so addictive, but they are simply moreish, and they taste even better with a dollop of raspberry jam on top.
This recipe comes from the Neiman Marcus Cookbook, one of the many American cookbooks in my collection which I amassed during our two years spent living and working in Chicago. It’s a great recipe to make with the children, especially since an ice-cream scoop is best to handle the soft dough, and my 4-year old can exercise great precision in flattening the cookies with the back of a fork.
A word of warning … the recipes makes 4 dozen cookies! But it can be easily halved if you must 😉
Peanut Butter Cookies
Recipe adapted from Neiman Marcus Cooks
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: Makes about 40-50 cookies
- 1 1/4 cups granulated sugar
- 1 cup light muscovado sugar or light brown sugar
- 1 1/4 cups (250 g) vegetable shortening
- 1 1/2 cups (525 g) smooth (creamy) peanut butter
- 2 eggs
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 1/2 cups plain flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- Preheat the oven to 180°C (350°F).
- Place the granulated sugar and brown sugar into the bowl of stand mixer. Using the flat paddle attachment, light mix the sugars together to remove any lumps.
- Add the vegetable shortening and peanut butter. Beat on medium speed until the mixture is light and smooth.
- Add the eggs and vanilla extract, and beat for about a minute until they are thoroughly combined.
- Sift the flour, baking soda, and salt into the bowl.
- Beat on low speed until everything is well incorporated.
- Line a baking tray with non-stick baking paper.
- Using a small ice-cream scoop with about 1 tablespoon capacity, dollop small balls of dough onto the lined baking tray, about 2-3 inches apart. Use the back of a fork to gently flatten the dough.
- Bake the cookies for 18-20 minutes, or until they are lightly golden and the edges feel somewhat firm. Leave the cookies on the baking tray for about 5 minutes to firm up before carefully transferring them to a wire rack to cool completely.
- Serve as they are, or with a dollop of raspberry jam.
The cookies are best eaten on the same day they are baked, but they keep well in an airtight container or on a cake stand with a glass cover.
- Serving Size: 50
- Calories: 152 per cookie
- Sugar: 10.1g
- Sodium: 49.2mg
- Fat: 9.3g
- Carbohydrates: 15.6g
- Protein: 2.7g
- Cholesterol: 7.4mg
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