These are the kind of cookies you’re likely to find in your grandma’s cookie jar. Familiar to most us from childhood days and fork printed to reflect old-fashioned biscuit baking. Whether you prefer a soft cookie texture or the crispness of a tea-dunking biscuit, these peanut butter cookies are seriously moreish.
I’ve been meaning to share this recipe since last year but somehow it slipped through the cracks. Better late than never, though. As with so many great recipes, I first saw the famed Nieman Marcus chocolate chip cookie on Pinterest. I was curious to see what made them so popular. My first batch turned out slightly on the sweet side, so I lessened the sugar quite considerably.
The original recipe also calls for a shot of espresso which as we all know, works a charm with chocolate. Besides being coffee fanatics, we’re also a quite partial to nut butters, especially peanut butter. So after several batches of chocolate cookies, I thought we’d change things up and make a peanut butter version. We’re hooked. With just the right amount of nut butter and chocolate chips, they’re every bit as good as the original Nieman Marcus cookie. We’ll definitely be filling our biscuit tin with these over the holidays.
There are things that can’t be improved with the addition of chocolate. To ensure total chocolate satisfaction, there’s choc-chips in the cookie dough and a glossy coating for the exterior. A light scattering of toasted peanuts and sea salt provides extra scrumptiousness.
I love contrasting savoury and sweet and these hit all the right notes. It’s worth mentioning that if you prefer more of a cookie than a biscuit, reduce the baking time from 25 to 16 minutes. Cookies don’t keep as long as biscuits so expect a softness to your bake. In this instance, I must say a biscuity snap is possibly the better of the two options. Keep an eye out over the next few weeks for more holiday cookie bakes.
Nieman Marcus peanut butter cookies
- 1/2 cup butter, softened
- 1/4 cup castor sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup crunchy peanut butter
- 1 3/4 cup cake flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- pinch of salt
- 3/4 cup dark chocolate chips
- 150g (1 cup) dark chocolate, melted
- 2 tablespoons toasted peanuts, finely chopped
- sea salt flakes, for finishing
- Preheat the oven to 170º C. Line a baking sheet with parchment paper.
- Cream the butter, castor sugar and brown sugar together until pale.
- Add the vanilla extract, egg and peanut butter.
- Sift in the flour, raising agents and salt and mix until the flour is incorporated.
- Fold through the chocolate chips.
- Roll into large balls and press down with a fork.
- Bake for 25-27 minutes until golden.
- Cool on a wire rack and then dip into melted chocolate. Scatter with chopped peanuts and a pinch of sea salt flakes.
For more scrummy treats to fill your biscuit tin, take a peak at these