Peanut butter cookies:
1 box NOMU MiniMakes Vanilla Cookie Dough Mix
60g unsalted butter, softened
80g crunchy peanut butter
1 large egg
PB&J filling:
1/3 cup peanut butter, crunchy or smooth
1/3 cup of your favourite jam (we used raspberry)
Preheat your oven to 160°C (fan-assisted convection). Line a baking tray with baking paper and set aside.
Cream the butter and peanut butter using an electric hand mixer until smooth. Add the sugar (sachet 1) and mix on high for 1 min until pale and creamy, then beat in the egg until well combined. Add the cookie mix (sachet 2) and stir to form a smooth dough.
Portion and roll the dough into 12 even balls and place 5cm apart on the prepared baking tray. Use the tines of a fork to press each cookie flat, creating a cross-hatch imprint.
Bake for 10-12 minutes or until the cookies are lightly golden. Leave on the trays for 5 minutes before transferring to a wire rack to cool completely.
Spread some peanut butter on the base of a cookie and top with a teaspoon of jam. Place another cookie on top to create a sandwich. Repeat with the remaining cookies and filling ingredients. Set aside for about 30 minutes before enjoying to give the flavours time to meld and soften into the cookies
Tip: Not a fan of peanuts? Swap out the peanut butter for your favourite nut butter.
Peanut butter cookies:
1 box NOMU MiniMakes Vanilla Cookie Dough Mix
60g unsalted butter, softened
80g crunchy peanut butter
1 large egg
PB&J filling:
1/3 cup peanut butter, crunchy or smooth
1/3 cup of your favourite jam (we used raspberry)
Preheat your oven to 160°C (fan-assisted convection). Line a baking tray with baking paper and set aside.
Cream the butter and peanut butter using an electric hand mixer until smooth. Add the sugar (sachet 1) and mix on high for 1 min until pale and creamy, then beat in the egg until well combined. Add the cookie mix (sachet 2) and stir to form a smooth dough.
Portion and roll the dough into 12 even balls and place 5cm apart on the prepared baking tray. Use the tines of a fork to press each cookie flat, creating a cross-hatch imprint.
Bake for 10-12 minutes or until the cookies are lightly golden. Leave on the trays for 5 minutes before transferring to a wire rack to cool completely.
Spread some peanut butter on the base of a cookie and top with a teaspoon of jam. Place another cookie on top to create a sandwich. Repeat with the remaining cookies and filling ingredients. Set aside for about 30 minutes before enjoying to give the flavours time to meld and soften into the cookies
Tip: Not a fan of peanuts? Swap out the peanut butter for your favourite nut butter.
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Tel: +27 21 386 2000
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