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Peanut Butter Chocolate Button Cookies

This recipes was shared by Kelsey as a part of her fieldwork in Nelson. While staying with a Host family in Upper Moutere, Kelsey was asked to teach the teenage daughter of the Host family how to bake a "Canadian Cookie" that she could take on a visit to her brother's place on the North Island. As the combination of peanut butter and chocolate is a very North American thing, and peanut butter cookies are both simple to make for novice bakers and quite popular in Kelsey's family, she choose to teach their daughter this recipe. It was very popular with the family, and the leftover cookies which the daughter did not take with her on her trip where shared with friends and family who came round for afternoon tea.

Ingredidents

1/2 cup butter (1 stick, 4 ounces, 112 g), unsalted or salted, room temperature

1/2 cup (100 g) white granulated sugar

1/2 cup (110 g) packed brown sugar

1/2 cup (130 g) peanut butter - do NOT use natural peanut butter

1 large egg

1 1/4 cups (160 g) all purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt (if using salted butter, omit the salt)

I package (250g) Chocolate buttons

Directions

  1. Make the cookie dough: 

    • Beat the butter until creamy, 2 minutes.

    • Add the brown sugar and white sugar, beat for 2 more minutes.

    • Mix in the peanut butter and the egg.

       

  2. In a separate bowl, vigorously whisk together the dry ingredients—the flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.
     

  3. Chill the dough: 

    • Wrap dough in plastic and refrigerate at least 3 hours.

       

  4. Preheat oven to 375°F (190°C).
     

  5. Shape the cookies: 

    • Shape the dough into 1 1/4 inch balls.

    • Place the balls of dough about 3 inches apart on un-greased cookie sheet.

    • Flatten in crisscross pattern with a fork. (It helps to dip the fork in sugar to keep it from sticking to the dough.)

    • Place a chocolate button in the centre of the cookie.

       

  6. Bake at 375°F (190°C) until light brown, about 9 to 10 minutes. (Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.
     

Note:

  • For chewier cookies, bake at 300°F (150°C) for 15 minutes.

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