Chunky Peanut Peanut Butter Shortbreads

*Chunky Peanut Peanut Butter Shortbreads*
Makes 2 dozen

Short and crumbly, milk dunking cookies.   You are going to love these!
 
85g butter, softened (6 TBS)
130g soft light brown sugar (2/3 cup packed)
50g granulated sugar (1/4 cup)
1/2 tsp salt
340g creamy peanut butter (1 1/3 cups)
1 large free range egg
1 large free range egg yolk
1 tsp vanilla extract
215g plain flour (1 1/2 cups)
1/2 tsp bicarbonate of soda (baking soda)
70g chopped peanuts (1/2 cup)
 
Preheat the oven to 180*C/350*F/ gas mark 4.  Line two large baking sheets with baking paper.

Cream together the butter and both sugars until light and fluffy.   Beat in the salt and peanut butter, followed by the egg, egg yolk and vanilla.  Stir in the soda and flour to combine.    Stir in the peanuts.  Divide the dough into 24 equal pieces, and roll into balls.   Place evenly spaced on the baking sheets.   Using a fork, cross hatch into each cookie, pressing them down to about 1 inch thick.

Bake for 12 to 14 minutes, rotating the pans halfway through the cooking time, until golden brown and set.

Let cool on the pans for about 5 minutes before scooping out onto a wire rack to finish cooling.  Store in an airtight container.




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