Time and servings
Time and servings
Ingredients
- ½ cup (110 gm) butter (room temperature)
- ½ cup (55 gm) brown sugar
- ¼ cup (60 gm) sugar
- ½ cup (100 gm) peanut butter (crunchy or smooth)
- 1 cup (150 gm) wheat flour / atta
- ½ tsp baking soda
- ½ tsp baking powder
- pinch of salt
- 1 tsp vanilla extract
Instructions
- firstly, in a large mixing bowl take ½ cup (110 gm) butter. make sure to take softened butter.
- also, add ½ cup (55 gm) brown sugar and ¼ cup (60 gm) sugar.
- beat well until the butter turns creamy.
- now add ½ cup (100 gm) peanut butter and mix well.
- sieve 1 cup (150 gm) wheat flour, ½ tsp baking soda, ½ tsp baking powder and a pinch of salt.
- now add 1 tsp vanilla extract and mix well.
- now pinch a ball sized dough and flatten slightly.
- cover and bake in cooker on medium flame for 12 minutes. or alternatively, preheat and bake at 180 degree celsius for 8 minutes.
- finally, store the peanut butter cookies in an airtight container and enjoy for a week.
Step-by-step
1
firstly, in a large mixing bowl take ½ cup (110 gm) butter. make sure to take softened butter.
2
also, add ½ cup (55 gm) brown sugar and ¼ cup (60 gm) sugar.
3
beat well until the butter turns creamy.
4
now add ½ cup (100 gm) peanut butter and mix well.
5
now place a sieve and add 1 cup (150 gm) wheat flour, ½ tsp baking soda, ½ tsp baking powder and a pinch of salt.
6
sieve the flour making sure there are no lumps.
7
further, beat until the dough is formed. do not overbeat, else the cookie will turn chewy.
8
now add 1 tsp vanilla extract and mix well.
9
to prepare cookie in a pressure cooker add in 1½ cup of salt and place a small cup or cooker rack. also, place a plate above it.
10
close the lid of cooker without keeping the gasket and whistle. heat for 5 to 10 minutes. as a result, gives a preheat oven atmosphere.
11
now pinch a ball sized dough and flatten slightly.
12
place the cookie dough over the plate giving good space in between.
13
now cover and cook on medium flame for 12 minutes. you can alternatively, preheat and bake at 180 degree celsius for 8 minutes.
14
the cookie will be soft initially. cool completely and the peanut butter cookie turns crisp and crunchy.
15
finally, store the peanut butter cookies in an airtight container and enjoy for a week.
Video
Notes
- firstly, if you are using smooth peanut butter, then you can add crushed peanuts to get a crunchy bite.
- also, i have used wheat flour as a healthy alternative to maida.
- additionally, add choco chips to have chocolaty flavour.
- finally, peanut butter cookies recipe taste good when prepared with good quality peanut butter.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/eggless-peanut-butter-cookies-recipe/