I had this really strong craving to bake peanut butter cookies since Sunday night. I controlled hard for the first 2 nights of the week. But in the end, I succumbed and decided to bake on Wednesday night.
Just looking at the ingredients, I knew it will be nothing like the previous US version of peanut butter cookies that I have tried before. Afterall, I’m using the recipe from a Japanese recipe book, am I not. I’m very surprised to know that there would be absolutely no staple ingredients like butter and sugar required, as you would expect for a typical cookie recipe. Instead, it calls for interesting ingredients like brown rice syrup (substituted with honey), maple syrup and ground peanuts. Very interesting twist to the classic peanut butter cookies indeed.
Photo shoot time!
End-resut, 28 pieces of very crunchy peanut butter cookies with an Asian touch to it. One bite into the cookie, and it reminds you of those local peanut cookies that you can get from those old-style bakeries. Expect nothing like the crunchier version of Subway’s signature peanut butter cookies. Perhaps this is the magic of adding ground peanuts to bring out the local flavour. Very different in taste and texture, but overall, still a pleasant, fragrant and crunchy cookie. If they can last till CNY, I will probably serve it alongside all the CNY goodies since I believe it can blend well with the rest. That is, if they can last. As of now, I have already eaten 3 pieces since last night.
Skippy’s peanut butter is the best!
Crunchy Peanut Butter Cookies (Asian Style)
Recipe adapted from Keiko Ishida’s “Okashi: Sweet treats made with love”
Makes about 28 cookies
Plain flour, 80g
Wholemeal flour, 40g
Baking powder, 1/8tsp
Ground peanuts, 40g
Honey, 60g
Maple syrup, 50g
Crunchy peanut butter, 70g
Oil, 50g
1. Preheat oven to 180℃.
2. Sift flours, baking powder and ground peanuts twice.
3. Combine honey, maple syrup, peanut butter and oil in a bowl and mix well. Add flour mixture and fold in with a spatula. Cookie dough should be soft and sticky.
4. Spoon cookie dough with a cookie scoop on silicon baking sheet and flatten dough with a fork. Repeat until cookie dough is used up. Keep cookies slightly apart.
5. Bake cookies for 19 minutes at 180℃. Remove from heat and leave to cool on a wire rack.
6. Store cookies in an airtight container at room temperature for up to 10 days.