Peanut butter cookies

Ingredients for 1 servings:

• 100 g peanuts, salted and roasted
• 125 g creamy peanut butter
• 125 g butter, soft
• 140 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 200 g flour
• 1 tsp salt
• 1 tsp baking powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Makes about 30 cookies. Preheat the oven (top/bottom heat) to 175°C. Roughly chop the peanuts or crush them in a freezer bag with a rolling pin. It’s okay to leave a few whole nuts in. Cream the butter with peanut butter, sugar, vanilla sugar, and salt until light and fluffy. Add the egg and mix well. Mix the flour and baking powder, sift, and mix in. Finally, fold in the chopped peanuts. The dough should be fairly firm. Line a baking sheet with baking paper and, using two spoons or a small ice cream scoop, place small mounds on the baking sheet (I always get about 30 mounds). Don’t place them too close together, as the dough will spread a little. Bake on the middle rack of the oven for 10-15 minutes, depending on the size of your mounds. The cookies should be fairly light in color and only lightly browned on top. Either eat them while they’re still warm, when they’ll still be nice and soft on the inside, or let them cool completely.