Friday, 18 December 2015

Eggless Peanut Butter cookies

Preparation Time : 30 minutes | Cooking Time : 15 minutes

All purpose flour (Maida) – 1 ¼ cups
Baking powder – ½ teaspoon
Baking soda – ¾ teaspoon
Salt – ¼ teaspoon
Unsalted butter – ½ cup, soften at room temperature
Granulated white sugar – ½ cup
Light brown sugar– ½ cup
Peanut butter – ½ cup, (creamy)
Milk – ¼ cup

Take maida, baking powder, baking soda and salt in a bowl, mix it well and keep it aside. Now take butter in a large bowl and whisk it until it get smooth and creamy. Add both sugars and beat it again until creamy and fluffy.Now add peanut butter and milk and beat it again. Add the flour mixture beat it until smooth but ensure you do not over do it.

Preheat the oven to about 190 C. Line the baking tray with parchment paper (butter paper). Make tablespoon size balls from the batter and arrange them in the prepared sheet. Place them about 2 inches apart from each other. If required, using a fork, make crisscross patterns over the batter.

Bake them in the oven for about 13 to 15 minutes or until the cookies are lightly browned around the edges. Let it cool for 5 minutes.

Note: I have used Demerara sugar for my recipe and that's the reason my cookies are darker.

Recipe courtesy: Kanan Patel (spiceupthecurry)


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