This recipe was a result of an accident. First it started when I tried to make my ‘Very Sweet American Style Chewy Choco Chip Cookies’. I believed that I had a bag of Chocolate Chips, but I didn’t. So I added Peanuts instead. Because I added Peanuts, I added some Peanut Butter as well. The dough became very sticky and I added extra Flour. The Cookies swelled a lot and all cookies stuck to each other. It was disastrous, but the cookies were wickedly yummy! I wrote down how I made them and tried the recipe again today. Wickedly yummy!!!


24 Cookies


125g Butter *cut into small cubes
1/2 cup (100g) Peanut Butter *I used Crunchy type
1/2 cup Brown Sugar
1/2 cup Caster Sugar *You can reduce to 1/4 cup
1/4 teaspoon Salt
1 large Egg
1 teaspoon Vanilla Extract *optional
1 & 1/3 cups Self-Raising Flour
1/2 teaspoon Bi-carb Soda
1 cup Roasted Peanuts *coarsely chopped

  1. Place Butter and Peanut Butter, in a heat-proof bowl, and heat in the microwave until Butter melts. Add Brown Sugar, Caster Sugar and Salt until smooth using a whisk. Beat in Egg and Vanilla, and mix well until creamy.
  2. Add Self-Raising Flour and Bi-Carb Soda, and mix well. Then add Peanuts and combine evenly. *Note: If the dough is too soft to roll, leave it in the fridge until firm enough OR add extra 1-2 tablespoons Flour.
  3. Preheat oven to 170℃. Line 2 baking trays with baking paper.
  4. Roll the dough into 24 balls, press down into flat discs, and place them on the prepared trays, 12 pieces on each tray. Be aware these cookies will expand.
  5. Bake for 12 to 15 minutes OR until golden. Leave them on the trays for 5 minutes, then carefully transfer to a wire rack and cool.