Cookies are anytime snacks at home. The kids like to take some for their short (snack) break at school, and although I am not too fond of cookies, I make these sometimes and pack it especially for the little one.
I had a jar of peanut butter and they didn’t like quite as much as a sandwich (yes, my PB &J lover-readers will be disappointed!! sigh !) So, adapted this recipe from Chocolate Covered Katie with my own changes, and these were truly melt-in-the-mouth cookies.
I prefer the crunchy ones, so that’s for another day. Surely was a hit with the kids, and I enjoyed making a small batch too. I might add in a tsp or two more of flour the next time to make it less crumbly (or perhaps that’s how this recipe is meant to be!)
If you are a cookie fan, check out the following options:
Eggless Vanilla Butter Cookies with Tutti frutti & Chocochip
Eggless Choco Chip Badam Nankhatai
Choco Oatmeal Cookies
Eggless Wholewheat Custard Powder Coconut Cookies
Baked Onion Crackers
Oats Butter Milk Crackers (Wholewheat, Butterfree & Eggless)
Let’s get to the recipe: (1 cup = 200 ml)
Prep time : 15 mins, bake time : 10-12 mins per batch, made : 12 medium sized cookies
Dry ingredients:
Maida / APF – 3 TBSP (I would recommend 1 tsp more next time)
Baking soda – 3/4 tsp
Salt – a tiny pinch
Nutmeg powder – 1/16 tsp
cinnamon powder – 1/8 tsp
Wet ingredients:
Powdered jaggery – 1/3 cup ( you can use cane sugar or any other sweetener but results would vary)
Dark chocolate Chocochips – 2 tsp (optional)
Butterscotch chips – 1 tsp (opt.)
Peanut butter – 1/2 cup
Oil (any neutral oil) – 1 tsp
Vanilla essence – 1/2 tsp
Method:
Sieve the dry ingredients thrice over. Pre heat oven to 175 C / 350F. Line a flat cookie tray with parchment or silpat.
Mix all the wet ingredients leaving out the chocochips and the butterscotch chips. Add the dry ingredients and fold gently to make a soft dough. Add the butterscotch chips and gently mix (do not knead) till they come together,
freeze in a cling wrap for 30 mins (I didn’t !)
Make small roundels and flatten with a spoon and mark out any design with the back of a fork,. arrange chocochips if using. Make similar cookies with the rest of the dough.
Bake for 8 mins and gently flip them over till they are done. leave them inside the oven once the baking time is over, they will firm up.
They make look raw, but they are done and melt in your mouth.
Love peanut butter with the butterscotch chips. This is a lovely cookie and all I need is a glass of milk to dunk it into.
Looks great with that fork design and chips ! Peanut butter must have added a special flavour .
Love that peanut butter addition in this ultimate cookies, prefect kids friendly snack box cookies.
I'd yet to bake such a small batch of cookies 🙂 When I read 3 tbsp flour I thought it was a typing error. My daughter in law loves peanut butter cookies.
Great looking peanut butter cookies Kalyani.
Peanut butter choco chip cookie looks perfect to enjoy with a cup of coffee. Bookmarking to tr it soon.
Lovely 'forked' cookies there 🙂
I have the same problem with the peanut butter. My little one can't take peanut based stuff to school and the jars are just accumulating dust. Hopefully I can convince the kids to try these cookies.
These cookies must be super delicious kal with that added peanut butter