One of my colleagues paid for a peanut butter cookies lesson for her son at Baker's Inn last weekend. She brought some to the office for us to try. The cookies was not crispy at all. It is the chewy type which she didn't like. I told her I have a good peanut butter cookies recipe which is crispy and which I will bake for her to try. So since I have a bottle of peanut butter at home, I did the cookies tonight.
I, however, did two types of peanut butter cookies with the dough. One type is the normal peanut butter cookies whereas the other type is with strawberry jam filling. I did not try the cookies but according to my sons, both types are just as good. :)
Peanut Butter Cookies
150g brown sugar
50g castor sugar
150g smooth peanut butter
375g plain flour
1 tsp baking soda
¼ tsp salt
1. Sieve flour with baking soda and salt into a bowl.
2. Cream butter with both sugars together. Beat in egg. Mix in peanut butter.
3. Stir in flour. If using machine, use low speed and mix until just combine. Shape into small balls. Placed on ungreased cookie sheet or on tray line with parchment paper. Leave room for expansion. Press cookies with fork. Dip fork in flour as needed to prevent sticking.
4. Bake in 190C oven for 15 minutes or until brown.
Peanut butter chip cookies: Add in 1 cup of semi-sweet chocolate chips.
Peanut butter jelly nests: Shape dough into 1 inch balls. Place on cookie sheet. Use palm to slightly flatten it. Use thumb to indent. Bake in 190C oven for 5 minutes. Take it out and press again. Bake for another 10 minutes more. Fill with strawberry or raspberry jelly while cookies are still warm or store and fill as needed.
Note: Usually if you use all brown sugar, the cookies tend to be softer instead of more crispy. But in my case, I used all brown sugar and reduced the temp to 180C and bake for 20 minutes and still have a crispy texture. The more caster sugar the more crispy the texture.