Peanut-butter cookies have never been this good!
Recipe and styling by Claire Ferrandi and Dashania Murugas
Photograph by Dylan Swart
Peanut-butter cookies with honey and cinnamon butter
- 210g cake flour
- 1 tsp bicarbonate of soda
- ½ tsp baking powder
- pinch salt
- 115g salted butter, at room temperature
- 100g castor sugar
- 110g demerara sugar
- 1 egg
- 1 tsp vanilla extract
- 250g crunchy peanut butter
HONEY AND CINNAMON BUTTER
- 125g salted butter, at room temperature
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- 40g honey
- pinch salt
For the cookies, preheat the oven to 170*C and line the 2 baking sheets with baking paper. Set aside until needed.
Combine the cake flour, bicarbonate of soda, baking powder and salt in a large bowl and whisk until well combined and lump-free. Set aside.
Place the 115g salted butter, castor sugar and demerara sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix until light and fluffy, about 5 minutes. Add the egg and 1 tsp vanilla extract, mix until incorporated well, then add the peanut butter and mix until well combined, scraping down the sides of the bowl as you go.
Add the flour mixture and mix until incorporated, then increase the speed and beat, about 90 seconds.
Using a tablespoon, scoop dollops of the dough and roll them into 15g balls between the palms of your hands. Arrange the balls on the prepared baking sheets, leaving about 3cm of space between each ball. Bake in the preheated oven until golden brown, about 14 minutes. Remove from oven and set aside until completely cooled.
While the cookies are baking, make the honey and cinnamon butter. Using a hand-held mixer, whisk the 125g salted butter until smooth and light in colour, then add the ½ tsp vanilla extract, along with the remaining ingredients, and whisk until smooth and well combined.
Sandwich the cookies together with a dollop of the honey and cinnamon butter. Store in an airtight container in a cool spot (not the fridge) for up to 4 days.