Preparation time
- Total: Approximately 70 minutes
- Preparation: 20 minutes
- Cooking: 50 minutes
Ingredients
- 1 cup Peanut Butter - 1/2 cup smooth peanut butter & 1/2 cup crunchy peanut butter
- 1 cup All Purpose Flour (Maida)
- 1/2 cup Sugar - powdered
- 1/4 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 4 tablespoon Milk
Instructions
- To begin with Eggless Peanut Butter Cookies, sift together flour, salt, baking soda and baking powder in a mixing bowl
- Keep this flour mixture aside
- In a wide bowl, cream peanut butter for 3-4 minutes at minimum speed using a hand mixer
- Add in the powdered sugar, 2 tablespoon milk and cream the mixture again for 3 minutes
- At this stage, add flour mixture to the bowl and gradually mix at a very low speed until they are all well blended
- Use hands and gently form a dough
- If the dough is too thick, add a tablespoon of milk and refrigerate the dough for 20 minutes
- Divide the dough into medium lemon sized balls and place them on a baking sheetUsing a fork, you can make a criss-cross pattern to achieve the classic look of peanut butter cookies
- Make sure to leave enough space between them
- Since the cookies tend to expand when they start baking in the oven
- Preheat oven to 180 C and bake until the edges turn into slightly golden brown colour
- It takes approximately 13-14 minutes
- Once the cookies are cooled down, they become crunchy
- You can store these baked goodies in an air tight container and they stay good for up to 5 days
- Serve Eggless Peanut Butter Cookies with Masala Chai or a cup of coffee during your evening work-time
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Continental
- Snack
- Vegetarian