PEANUT BUTTER ROASTED PEANUT AND APRICOT COOKIES
PEANUT BUTTER ROASTED PEANUT AND APRICOT COOKIES
Recipe
Watch out because you won’t be able to stop at one or two of these cookies.
MAKES ABOUT 24 COOKIES
115g butter, at room temperature
150g good-quality smooth peanut butter
200g soft brown or coconut sugar
1 teaspoon vanilla extract
60ml / ¼ cup light olive oil
1 free-range egg + 1 egg yolk
270g all-purpose white flour
1 teaspoon baking powder
½ teaspoon baking soda
Generous pinch of sea salt
70g salted roasted peanuts
70g dried apricots, chopped into small cubes
- Preheat the oven to 180 on fan bake. Line two baking trays with baking paper.
- In the bowl of a stand mixer, beat together the butter, peanut butter and sugar until pale, light and fluffy. Mix in the vanilla and oil and continue to beat.
- Next, add the whole egg and egg yolk and beat until smooth.
- Gradually, in two parts, add the flour, baking powder and soda and salt until just combined.
- Finally, fold through the peanuts and dried apricots. Be careful not to overmix.
- Using a tablespoon, place mounds of the dough onto the trays, leaving about 4cm between each one.
- Bake for about 12 minutes, or until golden around the edges.
- Let them sit for 10 minutes before transferring to a cooling rack.
- Store in an airtight container or cookie jar for up to a week.