Peanut Butter Cookies
  • (A)
  • 200g Soft butter
  • 160g Peanut butter jam, crunchy, (you can use creamy type and increase the chopped peanuts)
  • 1 tsp Vanilla extract
  • (B)
  • 100g Icing sugar
  • (C)
  • 2 Eggs (60g each), lightly beaten
  • (D)
  • 240g Plain flour - sifted
  • (E)
  • 35g Peanut, chopped and toasted or store bought (you may like to add more)
  1. In a mixing bowl, add soft butter, peanut butter jam and vanilla extract together at low speed and mix well. Then add icing sugar into it, mix well again.
  2. Gradually add in beaten eggs in 3-4 batches and mix well.
  3. Lastly pour in sifted flour in 2 batches and fold well with a rubber spatula, then add chopped peanut into it, mix well.
  4. Add batter into piping bag with nozzle tip #1A. Then pipe small circles on non-stick baking sheet with about half inches apart.
  5. Bake at preheated oven 180 degrees C for about 13-15 minutes.
  6. Remove from heat and cool on wire rack then store cookies in an airtight container.
Recipe by Anncoo Journal at