Cranberry & Peanut Butter Cookies
I woke up this morning still on my mission to finish everything we have in the fridge before stepping into a supermarket.. We had a lovely evening last week with friends, a little cooking competition at home in honor of dear closies who are getting hitched very soon :) We had such a blast, and of course ended up with heaps and heaps of leftovers..
I absolutely hate wasting food, so I made the decision that I have to work with what is in the fridge or pantry.. I found a bowl of cranberries that needed to be used today, so I made up a little recipe of Cranberry & Peanut Butter Cookies.. If you've been following, you must know how much I love peanuts, and with those cranberries it's the perfect combi of a sweet, sour and decadent bake!! They were so good I had 3 cookies in minutes with my coffee this morning.. And am munching on another one as I'm typing this up.. Yumm :)
Easy. Prep & Cook Time: 25 minutes
Makes 12 - 14 cookies
- 1 1/3 cup flour
- 1/2 cup castor sugar
- 1/2 cup brown sugar
- 3 tbsp crunchy peanut butter
- 1 egg
- 3/4 cup butter, softened
- 1/2 tsp baking soda
- 1/2 cup cranberries
- 1 tsp lemon zest
- generous pinch of salt
Preheat the oven to 180C. With an electric mixer combine butter, white & brown sugar, zest, egg and peanut butter until smooth. Add the flour, salt and soda until well combined, and gently fold in the cranberries at the end.
Line a baking tray with parchement paper and place the balls of dough, flattened a little, evenly on the tray. (This recipe makes between 12 - 14 cookies, so you can spoon out the portions before making the balls.) Bake for 12 - 15 minutes until golden brown.