This is a classic peanut butter cookie recipe with a lovely twist. The sprinkles added in are not only very pleasing to the eyes but also to the taste bud.
Ever had peanut butter cookies with sprinkles? The rich peanut buttery taste in every bite is hard to ignore and is a treat everyone loves. If you are a peanut butter cookie lover, this is one recipe you would not want to miss.
And these sprinkles don't just add color to the cookies, they also add more texture to these peanut butter treats. As you bite and chew the soft cookies, you would feel the little crackling sound of the sprinkles, giving the cookies nice little surprises with each bite.
I used smooth peanut butter in the recipe, but if you like a bit more crunch in your cookies, you can always use the chunky peanut butter instead.
Check out my video on how to make these peanut butter cookies:
This is pretty much a classic peanut butter cookie recipe and the usual ingredients that go into this recipe are:
The peanut butter I used in this recipe is the smooth variant. I have not tried making with the chunky peanut butter but I am guessing that it will yield as awesome cookies as the smooth peanut butter.
And as always, I use salted butter in all my cookies and cakes. If you prefer to use unsalted butter, you can always do that, but add a pinch of salt to the cookie dough, at the point when you cream the butter and sugars.
And just like my best chocolate chip cookie recipe here, I use both white sugar and brown sugar in this recipe. I love the deep molasses like taste the brown sugar imparts and so replaced some of the sugar measure with brown sugar. Plus brown sugar is good for chewy cookies, so it is just the right type of sweetener for these versatile cookies (I call them versatile because if you let them bake a little longer than the specified time , you get lovely crispy peanut butter cookies, so this recipe is good to use for both chewy peanut butter cookies as well as crispy ones).
As for the flour, if you notice, I have indicated self raising flour. I like to use self raising flour as it gives the cookies that little puffiness without making them spread too much. And since self raising flour already has leavening agents in it, there is no need to add any more baking powder or baking soda to the dough.
For the recipe indicated below, I have used one egg. I always use large eggs in all my recipes and it is best to be used at room temperature.
And finally, I have added the good old vanilla essence to give the cookies the mouthwatering aroma of vanilla.
Other than all these ingredients, the one additional ingredient I have added to give these classic cookies a little twist is:
The ones I used are the really tiny colorful ones (also known as 'hundreds and thousands' in some places). I have not tried with any other type but I am guessing that so long as they not the hard ones, it is OK to use them too. Too hard sprinkles might might result in unpleasant cookies with too many 'hard' surprises as you bite and chew into them.
Mixing this peanut butter cookie dough is pretty straight forward. I started with the creaming of both the butters (butter and peanut butter) and the sugars (castor sugar and brown sugar). As soon as the mixture turns creamy, the egg is added in and beaten for about one minute until it is well incorporated into the creamed mixture and no traces of the egg are visible.
It is important to note not to over-beat the butter and sugar mixture. For cookies, creaming the butter and sugar to the point where it becomes light and fluffy is not necessary unlike cakes. In fact, creaming to this point should be avoided as it could lead to the cookies spreading too much during baking.
After the egg, the vanilla essence goes it and after a few seconds of mixing, the flour is added in and mixed until it is just incorporated into the dough. And the finally ingredient that goes into the cookie dough is the sprinkles.
Mix only to the point where the sprinkles are all well distributed in the dough. At this point, the dough might appear a little sticky. Rest it in a covered bowl for about 5 minutes so that it comes together.
Shaping these cookies is easy. Scoop tablespoons of dough and shape into round balls. Place the balls onto a lined baking tray making sure they are well spaced from one another.
Dip a fork in some flour and press the top of each cookie such that they are flattened slightly as shown below. Dipping the fork in flour before pressing on the cookies helps in avoiding the cookie dough from sticking to the fork.
Bake the cookies at your normal cookies baking temperature. I baked mine for about 9 minutes at 175 degrees Celsius. At this temperate and cooking time, my cookies were only slightly crispy on the sides and soft in the center. For completely crunchy peanut butter cookies, leave the cookies to bake for a few minutes longer.
Try not to remove the cookies off the parchment paper immediately after taking the cookies out of the oven as they tend to stick to the parchment when still hot. Let the cookies cool over a wire rack by transferring the entire cookies and parchment paper onto a wire rack. When they have cooled down, remove from the paper and continue to cool them to room temperature before storing them in an airtight container.
Here is the full, printable version of the peanut butter cookies recipe: