Recipe • Peanut Butter Cookies
The name says it all, this recipe contains peanut butter.
Please avoid using chunky peanut butter, I’m using Skippy brand’s creamy peanut butter in their new convenient squeeze pouch.
（╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it’ll link back to me.
Kindly do not claim recipe as your own. Thank you!
Makes about 20 cookies
120g Cake Flour, sifted
50g Skippy Peanut Butter
60g Icing Sugar
70g Unsalted Butter, soften at room temperature
•Add butter and egg into a mixing bowl, use a wooden spatula to mix until incoporated and pale.
•Mix in egg, followed by ½ the amount of sifted cake flour.
•Squeeze peanut butter into the ingredients and continue stirring until well mixed.
•Pour in the rest of the flour and mix till well incoporated.
•Using a teaspoon, scoop the batter and drop onto a baking tray lined with baking paper. Leaving gaps in between each dough as they expand slightly when baked.
•Bake the cookies in a preheated oven at 180degC for about 20 minutes.
⚠ Oven temperatures may vary, please adjust duration accordingly.
•Remove the baking tray of cookies and allow to cool before storing in airtight container.