Just a quick post with a quick recipe for my favourite ever biscuit – peanut butter cookies. I first started making them when I was six or so, carefully following a recipe from a beloved & much splattered Dorling Kindersley kids’ cookbook. They were the first thing I ever managed to make alone; they always worked out and my dad liked them, which was good enough for me.
Then suddenly it was all about baking chocolate chip cookies, including a fixation with a strange recipe for a giant version, which turned out dinner plate-sized, almost inedibly greasy, yet undeniably fascinating monster chocolate chip cookies. My brothers liked these, or at least claimed to. Next followed chocolate chip cookies made from pre-made dough from the chiller aisle in supermarkets (I still have a fondness for these), and eventually oat & raisin holier-than-thou cookies while I was in college.
Somewhere along the way I forgot about my humble but highly successful peanut butter cookies. I only remembered how much I loved them this summer, when I spotted them in a trendy café on my last day in Martha’s Vineyard, served on waxed paper & sprinkled with flakes of sea salt. The first bite almost made me cry with childhood nostalgia, but as I ate on I realised that they were the perfect partner to a mug of steaming black coffee, and the addition of the sea salt flakes made them taste most grown up.
Peanut butter cookies & cute pups at Rosewater Café M.V
PEANUT BUTTER & SEA SALT COOKIES
Makes around 16-20 medium sized cookies
2.5 cups self-raising flour
1 cup caster sugar
3/4 cup dark brown sugar
1 cup butter, at room temp.
2 medium eggs
1 cup peanut butter
2 tsp vanilla extract
Sea salt, to sprinkle
Preheat your oven to 180°c. Beat the butter & sugars together with a hand mixer for around 3 minutes, or until pale & fluffy. Add the eggs, incorporating each fully into the mix. Add the peanut butter & vanilla extract and beat until smooth. Add the flour and beat lightly to mix.
Line 3 baking trays with parchment. Portion off a tablespoon of dough, roll lightly into a ball then flatten with a fork to flatten. Repeat for all the cookies, leaving lots of space around each one on the baking tray. Bake for around 12 minutes, or until the cookies are nicely golden. Transfer to a wire cooling tray once baked and cool fully before storing.