Peanut, cherry and fudge cookies
Nutty, chewy, sweet and gooey, these peanut, cherry and fudge cookies are perfect for a picnic – or for afternoon tea whatever the weather.
For this recipe you will need a 6–7cm/2½–2¾in cookie cutter.
Ingredients
- 125²µ/4½´Ç³ú butter, softened
- 100²µ/3½´Ç³ú soft light brown sugar
- 100²µ/3½´Ç³ú granulated sugar
- 125²µ/4½´Ç³ú peanut butter (crunchy or smooth)
- 1 free-range egg
- 1 tsp vanilla extract
- 150²µ/5½´Ç³ú plain flour, plus extra for dusting
- pinch bicarbonate of soda
- pinch baking powder
- pinch salt
- 75g/2¾oz salted roasted peanuts, coarsely ground
- 100²µ/3½´Ç³ú dried cherries, soaked in warm water and dried
- 100²µ/3½´Ç³ú fudge, chopped into small pieces, or chocolate chips (optional)
Method
Preheat the oven to 170C/150C Fan/Gas 3½. Line a baking sheet with baking paper.
Using an electric whisk, beat the butter and both sugars together until light and fluffy. Beat in the peanut butter, followed by the egg and vanilla extract. Add the flour, bicarbonate of soda, baking powder and salt and mix to form a soft dough. Fold in the peanuts, cherries and fudge or chocolate chips, if using.
On a lightly floured work surface, gently roll out the dough to about 1cm/½in thick. Using a cookie cutter, stamp out the cookies and place on the prepared baking sheet.
Bake for 15 minutes or until lightly browned and slightly puffed up. This timing gives fairly soft and chewy cookies; if you want them crisper, bake for a further 3–5 minutes.
Leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack and leave to cool completely.
