A series of completely random events led to the beginning of this baking blog post, and culminated in a delicious bake-off that would pit Dad and Nunna (Charlie’s grandmother) together, to see who could make the best Peanut Butter Cookies. Charlie would be the judge, and no bribes were allowed.
Sometime last week Charlie and I went to visit my parents, who in typical European fashion, only live around the corner from our house. Strategic plan: so, the cooking is still hot by the time mum walks it over. Cant be too far away right?
Deciding how far to move away from Rays Parents (Everybody Loves Raymond)
As my mum began to play with Charlie I noticed a handwritten recipe sitting on the bench top. The recipe was written in feint grey led pencil and could barely be read. The paper was creased and crinkled, as if someone had folded it into a minute square. This was the best photo I could get of it.
“What’s this?” I asked my mother.
“Oh, it’s a recipe that a lady at work gave me. She said they are the best peanut butter cookies and there are only four ingredients,” she replied.
This recipe seemed too simple.
“Want to have a bake off? Ill cook a batch of peanut cookies and you make these ones and we’ll see which are better?” I said. “I’ll just use a lot more ingredients.”
I scoured the internet for some inspiration and then came up with this recipe. Credit to Sally’s Baking Addiction for the inspo. You can find her recipes at: https://sallysbakingaddiction.com
TIPS BEFORE YOU START:
You’re going to get: 25 – 30 cookies.
Cost of ingredients: $24.25
2 and 1/4 cup of plain flour $1.00
1 heaped teaspoon of baking powder $2.50
1 teaspoon baking soda $1.75
1/2 teaspoon salt $0.90
230g unsalted butter (remember to soften to room temp) $2.80
1 cup white sugar $1.00
3/4 cup of light brown sugar $2.80
2 eggs (room temp) $3.00
2 cups (500g) of American style crunchy peanut butter $3.00
2 teaspoons pure vanilla extract $4.00
1/2 cup (65g) of granulated, finely chopped peanuts $1.50
What you gotta do
6. Taste that dough (because I know you want to) and then cover and chill in the fridge.
TIP: you can let your dough age in the fridge for up to 3 days. Just remember, when removed let it sit for 30 minutes at room temperature to soften. I would recommend leaving your dough for a minimum of two hours to chill.
7. Preheat oven to 180°C (350°F) and begin to roll cookie dough into balls. I used 2 tablespoons of dough per cookie. I also baked 4 cookies at a time for exactly 9 minutes. This will lightly brown the sides but keep the centre soft.
8. Once removed from the oven cool the cookies for at least 5 minutes before handling.
9. Enjoy with all of your family and friends (just not the friends who are allergic to tree nuts).
As well as discovering new and exciting food to review Dad and Charlie also like to hang out in the kitchen. Our recipes are unique in that;
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