ReshKitchen

Eggless Peanut Butter Cookies

Prep Time

10minutes

Cook Time	Passive Time
13minutes	20minutes

Prep Time

10minutes

Cook Time	Passive Time
13minutes	20minutes

Ingredients

1cup Peanut Butter(1/2 cup smooth peanut butter & 1/2 cup crunchy peanut butter)
1cup plain flour / All Purpose Flour
1/2cup white sugarpowdered
1/4teaspoon baking powder
1/4teaspoon baking soda
pinch saltof
4tablespoons milk

Instructions

Sift together flour,salt,baking soda and baking powder.
Keep this flour mixture aside.
In a wide bowl, cream peanut butter for 3-4 minutes at minimum speed using hand mixer.
Add in the powdered sugar, 2 table spoon 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.
Refrigerate the dough for 20 minutes.
Divide the dough into medium lemon sized balls and place them on a baking sheet
Using 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 inside the oven
Preheat oven to 180c/350F/Gas Mark 4
Bake until the edges turn into slightly golden brown color. 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 containers and they stay good for up to 5 days.
Serve the peanut butter cookies with a hot cup of tea/coffee or even with plain milk.