Peanut Butter Crunch Cookies

[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Peanut Butter Crunch Cookies” saved_tabs=”all” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]

Peanut Butter Crunch Cookies

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_2″][et_pb_image admin_label=”Peanut Butter Crunch Cookies” src=”” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”left” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] [/et_pb_image][/et_pb_column][et_pb_column type=”1_2″][et_pb_text admin_label=”Peanut Butter Crunch Cookies” background_layout=”light” text_orientation=”left” use_border_color=”on” border_color=”#ffffff” border_style=”solid” border_width=”50px” text_text_color=”#223351″ background_color=”#ffffff” saved_tabs=”all”]


230g unsalted butter, softened

1 cup brown sugar

1 cup white sugar

1 cup crunchy peanut butter

2 large eggs

1 tsp vanilla essence

1 1/2 cups cake flour

½ tsp bicarbonate of soda

½ tsp baking powder

2 cups Muesli


Preheat oven to 180 C.

Cream together butter and sugars until pale and fluffy

Beat in egg, peanut butter and vanilla.

Sift in flour, bicarb and baking powder and mix to form a soft dough.

Dust hands in flour then roll tablespoon fulls of dough into balls, dip into the muesli, pressing to coat, then place onto a baking tray.

Flatten each cookie slightly then bake for about 15 minutes or until cookies are golden around the edges.

Cool on a wire rack.