Here in The Netherlands, there’s not an awful lot of variation going when it comes to peanut butter. We have your regular peanut butter sandwich, and we use peanut butter to make an Indonesian peanut (sateh) sauce. That’s about it.
Just thinking about combining peanut butter with sweets like, say, chocolate, makes many shiver — even though they are familiar with Snickers candy bars. But I’m always willing to try new stuff, so when Pinterest inspired me to bake these cookies, I was pretty happy with the result. As you can see in the second picture (in the back), the first batch was thicker than the second, which resulted in a American-style chewy cookie. The second, thinner batch packed more crunch, which I personally prefer.
Ingredients:
133 g flour
1 tsp baking powder
pinch of salt
96 g butter
210 g peanut butter
144 g granulated sugar
85 g light brown sugar
1 egg
1 tsp milk
vanilla extract/a vanilla pod
75 g chocolate chips (optional)
Bake these babies at 175 degrees Celsius for 10-12 minutes. I baked them in a cupcake/muffin pan so they would get that perfect round shape.