| Cook Time | 15 minutes |
| Servings | cookies |
Ingredients
- 200 grams Butter
- 3/4 cup Brown Sugar
- 1 teaspoon Vanilla Essence
- 3/4 cup Smooth Peanut Butter
- 1 1/2 cups Plain Flour
- 1 cup Self Raising Flour
- 200 grams Scorched Peanuts roughly chopped
Ingredients
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Instructions
- Preheat oven to 160c or 140c fan forced, and line two large baking trays with non-stick baking paper. Using electric beaters, beat butter, sugar and vanilla in a large bowl until light and creamy. Beat in peanut butter.
- Sift flours over butter mixture and use a non-serrated knife to mix dough. Add scorched peanuts and mix through with the knife.
- Roll heaped tablespoons of dough into little balls and place onto prepared trays. Flatten to about 1.5cm. Bake for 15 minutes, until lightly golden underneath - they will be soft.
- Leave on trays for 5 minutes, then transfer to a wire rack to cool.
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