Ingredients
2½ cups self raising flour
250g butter
1 cup dark brown sugar
1 cup granulated sugar
1 cup crunch peanut butter
2 large eggs
2 tsp vanilla essence
1 cup roasted salted peanuts
Method
Preheat oven to 180ºC.
Place peanuts in a plastic bag removing the air and sealing the top. Crush peanuts using a rolling pin until the pieces are a little larger than a grain of rice.
Place butter in a large bowl and beat using an electric mixer until creamy. Add sugars and continue to beat for approximately 3 minutes until light and fluffy. Beat in peanut butter until fully incorporated, then eggs, one at a time and then vanilla essence.
Sift over flour, add crushed peanuts and gently stir until combined.
Grease and line a baking sheet with greaseproof paper. Working with two teaspoons, place walnut sized mounds of cookie dough onto the baking sheet leaving approximately 4cm between each to allow for spreading. Bake for 5 minutes; remove from oven - gently flatten cookies using a fork then return to oven for a further 7 minutes or until cookies are slightly golden. Allow to cool on tray before cooling completely on a wire rack.
*Tanita KD300 Kitchen Scales. RRP $129.00
