Peanut butter strawberry cookies
Another day, another cookie, right? This time I was on a mission to create a cookie that combines my two favourite ingredients: peanut butter and fresh strawberries. Have I completed my mission? Yes I did, am I am delighted with the results. Let me introduce you my new recipe for peanut butter strawberry cookies!
If you freakin' love peanut butter and strawberries these cookies will definitely hit the spot. The flavour is really there as I have used quite a generous amount of smooth peanut butter and a lot of fresh strawberries.
How to make peanut butter strawberry cookies?
Start with preparing 2 large baking trays, lined with baking paper and set it aside.
1. First you need to make strawberry 'paste', goo or whatever you want to call it.
Basically you add strawberries to a medium pot with sugar and lemon and reduce it until water evaporates. You have to stir from time to time, until you get a sticky strawberry goo. When it is ready, just leave it on the side to cool down.
2. Making cookies.
You have to start with creaming butter with sugars for few minutes, then add egg and vanilla. Next mix in peanut butter until fully combined and add dry ingredients.
Now, stir all the ingredients until just combined. Then add strawberry goo. Cookie dough is ready.
Divide cookie dough into portions, place on baking trays, flatten and bake for 10 minutes. Easy.
TIPS TO MAKE THESE WONDERFUL COOKIES:
- Use a good quality peanut butter, that is not too runny. I used quite thick, natural peanut butter.
- You can prepare strawberry goo a day earlier and store it in a fridge until you need it.
- This recipe makes 16 cookies on condition that you divide your cookie dough into 45g portions. I always recommend using a kitchen scale to weigh cookie dough. It helps to achieve consistent weight and look of your cookies.
- These cookies will not spread much, so use your fingers or a fork to flatten the cookie dough portions.
What do peanut butter strawberry cookies taste like?
The texture of these peanut butter and strawberry cookies is soft and light with a gooey 'pockets' of strawberry goo. In addition, the texture is quite sandy due to a generous addition of peanut butter.
These cookies are well balanced and are not overly sweet. The strawberry goo provides a beautiful tart/sweet addition to nutty peanut butter flavour. It is such a classic combination!
I am officially addicted to these cookies and I think this is why I can not loose weight despite going to to the gym 7 days a week!
How to store peanut butter strawberry cookies?
If there are any cookies left - which I doubt :) you can store them in an-air tight container in a fridge for up to a week. You can also freeze these cookies for up to 3 months.
If you are looking for more peanut butter cookies, I can recommend you the following:
Brown butter chocolate chunks peanut butter cookies
... and many more will be added on my blog soon. So please keep checking my posts!
II hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source-my own
Enjoy!
The classic combination of peanut butter and strawberry in a cookie form. Perfectly balanced, soft and light cookie that will put a smile on your face.
- 180 g AP flour
- 1/2 tsp baking soda (3 grams)
- 115 g butter (unsalted, room temperature)
- 150 g peanut butter (smooth, I use natural peanut butter that is quite thick, I have not tested this recipe with a runny peanut butter)
- 1 egg (large)
- 1 tsp vanilla (extract)
- 80 g brown sugar (light, soft)
- 80 g sugar (granulated, white)
- 1/4 tsp salt (table)
- 400 g strawberries (fresh, or frozen, but fresh recommended, washed and stems removed)
- 20 g sugar (granulated, white)
- 1/4 lemon (juice from lemon)
Prepare 2 large baking trays lined with baking paper and set aside.
Prepare a medium pot.
Roughly chop strawberries and add them to the pot. Pour in 20g granulated sugar and lemon juice.
Cook on a medium heat for about 30 min until liquid reduces and strawberries turn into a thick 'paste'.
Keep stirring and make sure that the strawberries do not burn. You are aiming for a thick, jam-like consistency.
When strawberries are reduced, let them cool down before you add them to the cookie dough.
Preheat your oven to 175°C Fan.
In a medium bowl add flour, baking soda and salt. Mix and set aside.
In a medium bowl cream together butter, brown sugar and 80 grams of granulated sugar. Cream ingredients for about 5 minutes.
Add vanilla and egg and mix for another minute.
Add peanut butter and mix for about 2 minutes until all ingredients are fully combined.
Add flour and using a spoon combine all ingredients together until you can not see any more flour. Do not overmix.
Stir in strawberry 'paste'.
Using a cookie scoop or a spoon place portion of a cookie dough on the prepared baking sheets. By portion I mean 45grams of cookie dough. You can make your cookies bigger or smaller but you will have to adjust baking time accordingly.
Flatten each cookie portion. Leave space between cookies as they will spread a little bit.
Bake for 10 min.
Remove cookies from the oven and let them cool down completely on baking sheets before transferring them on a cooling rack. This is important, as cookies are very soft while warm.
Store your cookies in an air-tight container in a fridge for up to a week. Bring to a room temperature before consuming. You can also freeze your cookies for up to 3 months.