Ingredients with Measurements:
- 1 cup creamy peanut butter
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped camachile (dried fruit)
Special Equipment Needed:
- 2 baking sheets
- parchment paper
- medium-sized bowl
- electric mixer
- rubber spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
2. In a medium-sized bowl, cream together the peanut butter and brown sugar with an electric mixer.
3. Beat in the egg and vanilla extract until combined.
4. In a separate bowl, mix together the baking soda and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until combined.
6. Fold in the chopped camachile.
7. Using a tablespoon, scoop out the dough and roll into balls. Place the balls onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 8-10 minutes, or until the cookies are lightly golden brown.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 8-10 minutes
Temperature: 350°F
Serving Size: Makes about 2 dozen cookies
Nutritional Information:
Calories: 120 per cookie
Fat: 6g
Carbohydrates: 13g
Protein: 3g
Substitutions for Ingredients:
- Peanut butter: almond butter or sunflower seed butter
- Light brown sugar: dark brown sugar or coconut sugar
- Camachile: raisins, dried cranberries, or chopped dates
Variations:
- Add 1/2 cup of chopped nuts or seeds for a crunchy texture
- Add 1/4 cup of mini chocolate chips for a sweet and chocolaty flavor
- Add 1 teaspoon of ground cinnamon for a hint of spice
Tips and Tricks:
- For a chewy texture, bake the cookies for 8 minutes. For a crispier texture, bake for 10 minutes.
- To ensure the cookies are evenly cooked, rotate the baking sheets halfway through baking.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cookies in a 350°F oven for 5 minutes.
Presentation Ideas:
- Serve the cookies on a platter with a selection of other cookies.
- Place the cookies in a decorative tin or jar for a gift.
Garnishes:
- Sprinkle the cookies with sea salt for a sweet and salty flavor.
- Drizzle the cookies with melted chocolate for a decadent treat.
Pairings:
- Serve the cookies with a glass of cold milk.
- Enjoy the cookies with a cup of hot coffee or tea.
Suggested Side Dishes:
- Serve the cookies with a scoop of ice cream or frozen yogurt.
- Enjoy the cookies with a bowl of fresh fruit.
Troubleshooting Advice:
- If the cookies spread too much during baking, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try adding 1-2 tablespoons of milk to the dough.
Food Safety Advice:
- Be sure to use pasteurized eggs when making this recipe.
Food History:
Peanut butter cookies have been around since the early 1900s. The addition of camachile to this recipe is a modern twist on the classic cookie.
Flavor Profiles:
These cookies have a sweet and nutty flavor with a hint of tartness from the camachile.
Serving Suggestions:
- Serve the cookies as an after-dinner treat.
- Enjoy the cookies as a snack with a glass of cold milk.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine