Keep this recipe close because it’s honestly the base to a good, fail-proof, cookie. You can add whatever addition you’d like… nuts, chocolate chips, candied ginger, marshmallows, etc. I’m planning on making another batch but this time for ice cream sandwiches, I think they’ll be absolutely perfect for that, YUM!
If you prefer your cookies to be crispy then this recipe was made just for you. I know we have our chewy cookie days but this one will hit the nail on the head. I’ve played around with using this one recipe to make version of my favourite cookies but I’m still recipe testing, I’ll share it with you tastebuds as soon as there’s a verdict.
Chilling the cookie dough is quite the game-changer so don’t miss this step, we all know how quickly an hour goes by so lets not get ahead of ourselves. I would do many things for a goo cookie and if waiting an hour means I get to eat 20, I’m in 😛
Nutty Vanilla Cookies
Ingredients
- 1 cup light brown sugar
- ¾ cup butter softened
- 2 tbsp nut butter of choice
- 1 large egg
- 1 ½ tsp vanilla essence
- 2 cups cake flour
- ¾ tsp baking soda
- ¾ cup of nuts roasted and roughly chopped
- ⅛ tsp salt
Instructions
- Add sugar, peanut butter, and butter to an electric mixer or large bowl and mix until the mixture turns pale and creamier.
- Add the egg and vanilla essence and mix until just combined.
- Add the flour, baking soda, pecans and salt to the wet ingredients. Mix well to ensure the salt and baking soda has spread evenly.
- Roll the dough into equal sized balls, about 2,5cm/3cm radius. Place on a lined baking tray and 8cm apart. Cover the cookies and let it to rest in the fridge for 1 hour. This will allow the fat within the cookie dough to solidify and encourage a far greater result when baking it in the oven.
- Note: 20 mins before you remove the cookie dough from the fridge you must preheat your oven to 190℃ / 374℉
- Removed the cookie dough from the fridge and place directly in the preheated oven. Bake each batch for about 10mins or until golden brown, this will allow for a softer cookie but. I like my cookies to be a little crispier so I allow them to bake until they're a deeper golden brown (about 13-15mins in the oven). You're the Chef so this is where you decide what YOU like! Remember to place the cookies on a cooling rack and allow them to cool before placing them in a container (if there are any left by then because we can't help devour the whole batch within an hour or so!).
- Bake each batch for about 10mins or until golden brown, this will allow for a softer cookie but. I like my cookies to be a little crispier so I allow them to bake until they're a deeper golden brown (about 13-15mins in the oven). You're the Chef so this is where you decide what YOU like!
- Place the cookies on a cooling rack and allow to cool before placing them in an airtight container. Enjoy, tastebud!