Spelt peanut butter cookies, are a super simple cookie to whip up and a great cookie if you love peanut butter with a hint of chocolate. Crunchy peanut butter and spelt flour are my favourites, however, this peanut cookie recipe would also work with smooth peanut butter and regular white flour. There are a few baking tips below to bake the perfect cookie. As well I have included in my video how to make the same cookie recipe gluten-free using brown rice flour.
- Unsalted butter – 120g (1/2 cup)
- White sugar – 50g (1/4 cup)
- Brown sugar light or dark – 90g (1/2 cup)
- Egg – 1
- Vanilla extract – 1 tsp
- Crunchy Peanut Butter (or smooth) – 90g (1/2 cup)
- Spelt flour ( Rice Flour or regular) – 150g (1 + 1/4 cup)
- Cocoa Powder – 15g (2 tbsp)
- Bicarbonate of soda – 1/4 tsp
- Salt (optional) – 1/4 tsp
- PREHEAT oven 160˚C fan.
- BEAT sugar and room temperature butter until fluffy and light at least 8-10 minutes starting on low with your paddle attachment then increasing to medium
- MIX egg and vanilla in a glass or small bowl then add into the butter mixture
- ADD sifted flour, cocoa, bi carb soda, salt and mix through until just combined
- MIX in the peanut butter by hand with a large spoon
- CHILL the dough in the fridge for 30-45mins
- SCOOP into balls, flatten, cross a pattern with a knife and bake for 10-15 mins until golden
- DRIZZLE melted chocolate when cooled if you want to have a little extra pizazz
- STORE in a sealed container for 3-5 days.
Sue Maree P Baking Tips for Perfect Cookies
- WHIP – where the recipe ask to beat butter and sugar together. Ideally this should be whipped together for about 10 minutes until it goes pale in colour and creamy. A must for soft cookies.
- FOLD in flour at the end instead of beating in and do not over mix
- CHILL the cookie dough before baking it enhances the flavours, stops the cookies spreading and it makes the dough easier to handle. Some recipes will state to chill the dough then form, or form then chill on the tray. I have tested both ways. I don't always have space in my refrigerator , therefore chilling in the bowl works best for me.
- BAKING – always line your cookie trays with either baking paper or a silicone mat and never place your cookie dough on a hot tray.
- TRAYS – I always bake one tray at a time on the middle shelf. It does take a little longer but this ensure the best possible results at the oven is able to concentrate on baking that one tray in the hottest part of the oven. If you need to bake multiple trays to save time, you may need to rotate and swap shelves halfway through.
- SCALES if you want the same results always weight to the gram, this is a more accurate approach to baking.
- MIXING - don’t over mix the dough gently blend in
- OVEN always preheat your oven. If you are unsure how accurate your oven temperature is buy an oven thermometer, they are not too expensive.
- BUTTER and eggs – ensure they are both rooms temperature. I usually take them out of the refrigerator at least3 0mins before I want to use
- TIME - never over bake the cookie rock hard cookies are not pleasant to munch in to.