Many years ago, as a young adult I ate, the perfect Peanut Butter Cookie. Sadly, those Peanut Butter Cookies are no longer available. So ever since discovering that devastating news, I have always been on the lookout for the perfect Peanut Butter Cookie. It is almost as though I am obsessed.
This recipe I came across years ago in a local magazine pullout. I tried them, but somehow they just didn’t do it for me. Something was missing. The peanut butter was too subtle, when I took a bite, it was as though I wasn’t too sure what flavour the cookie was supposed to be. So I baked them again, increasing the peanut butter quantity slightly, that did improve the cookie, but still it was not to perfection, in my books. So, I tried again, doubling the quantity and instead of using the smooth peanut butter as the recipe stated, used crunchy peanut butter. The cookie in taste, was hugely improved but still I felt it lacked oomph. So I tried them once again but, this time adding some macadamia nuts that I had. After this attempt, I was far happier, and the added drizzling of chocolate was a plus ! Since then I have baked my version of the cookies on numerous occasions, and also instead of drizzling the chocolate at the end, have even dunked half the cookie in melted chocolate.
This version of the cookies, is not quite like the Peanut Butter Cookie I had years ago, but it certainly is a cookie worth baking.
The quantity is not large at all, but obviously the quantity can be doubled if wanted.
Crunchy Peanut Butter and Macadamia Cookies
Preparation time: 20 minutes (including 10 minutes of refrigerator time)
Cooking time: 25 minutes
Total time: 45 minutes
Makes 12 – 15 cookies, depending on size
50 grams (55 millilitres) butter
100 grams (125 millilitres) white granulated sugar
1 jumbo sized, free-range egg, at room temperature
200 grams (200 millilitres) crunchy peanut butter
100 grams (100 millilitres) raw macadamia nuts
75 grams (115 millilitres) cake wheat flour
3 millilitres bicarbonate of soda
50 grams of chocolate melted, for drizzling
Grease a large baking tray with spray n’ cook.
Sift the flour and bicarbonate of soda together, and set aside.
With an electric hand beater, beat together on high-speed the butter and sugar until light and fluffy.
Then, turn the electric hand beater down to the low-speed, and gradually beat in the egg, and then the crunchy peanut butter.
Stir in the macadamia nuts.
Fold the sifted flour and bicarbonate of soda into the egg and crunchy peanut butter mixture.
Now, place the bowl with the cookie dough into the refrigerator for 10 minutes. This just stiffens the dough slightly and makes it more manageable for when rolling out into balls before baking.
After the 10 minutes are up, using a cookie scoop or spoon, depending on the size you are wanting, scoop batter onto the greased baking tray. Flatten slightly if desired. Also, allow for a little spreading of the cookie dough whilst baking.
Bake in a preheated oven at 170 degrees C (Fan Oven) 180 degrees C (Conventional) / 356 degrees F for 25 minutes (fan oven) and 20 minutes (conventional) or until golden brown.
Allow to cool on baking tray for 5 minutes, then remove to a cooling rack.
Once cooled completely, drizzle with melted Cadbury’s Milk or Dark Chocolate.