Peanut Butter Cookies

  • 09 Dec - 15 Dec, 2017
  • Mag The Weekly
  • Cookery


· ½ cup butter

· 1 cup brown sugar

· ½ cup crunchy peanut butter

· ¼ cup applesauce

· 1½ cup all-purpose flour

· ½ tsp vanilla extract

· 1tsp baking powder

· ½ tsp baking soda

· ¼ tsp salt

For chocolate dipping sauce:

· 6oz. dark chocolate chips

· 1tbsp coconut oil

· Crushed peanuts (optional)


In a stand-up mixer, cream together butter, brown sugar and peanut butter until light and fluffy, scraping down the sides as necessary, then add vanilla extract and apple-sauce to the mixture. In a separate bowl, combine flour, baking powder, soda and salt. With the mixer running on the lowest setting, slowly add in the flour mixture until the dough is uniformly mixed. Be careful not to over mix. Cover and chill the dough for one hour. Preheat the oven to 180ºC. On a parchment-lined baking sheet, roll round cookies, about two tablespoons each. With a fork, gently flatten cookies in a criss-cross pattern. Bake for 10-12 minutes until light brown. Remove from oven and cool on the baking sheet for 10 minutes. Transfer to wire cooling racks and let cookies cool completely. Melt the chocolate and coconut oil in a double boiler (this can be a bowl placed over a sauce pan with water) or microwave. Dip completely cooled cookies into the chocolate, sprinkle with crushed peanuts and place on a parchment paper to let the chocolate set.