Summary

Ingredients

• 170 g mararine
• 170 g suar, white
• 170 g suar, brown
• 170 g peanut butter
• 2 small egg (s)
• 10 ml vanilla extract
• 260 g flour, white
• 125 g whole wheat flour
• 5 g bakin powder
• 5 g bakin soda
• 1 pinch (s) salt

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Instructions

1. Preheat the oven to 175 ° C. Using the hand mixer or food processor, beat the margarine and sugar until the mixture is airy. Add the peanut butter. Then add the eggs one by one and then add the vanilla extract.
2. Sieve the flour, baking powder, salt and baking soda into a bowl. On a low heat, add the flour mixture to the sugar-peanut butter mixture.
3. Shape the cookies with a scoop and place on a baking sheet (4 rows of 3 cookies). Put the baking sheet in the oven for approx. 5 - 10 minutes at 175 ° C. The cookies are ready when they turn a little brown on the edge. Take out of the oven and cool the cookies for about 15 minutes at room temperature.
4. Tip: Although the cookies are still very soft after 10 minutes and do not seem sufficiently baked, do not bake them in the oven any more, otherwise they will dry out.
5. I`m currently still on an exchange in Canada, so I haven`t been able to try the recipe with German ingredients yet. So don`t be afraid to add a little flour, sugar or another ingredient if you think the dough is too runny / sticky or something similar. Here in Canada, however, this recipe works every time, so don`t be afraid.