Soft Peanut Butter Cherry Cookies ⋆ from Dough to Delight

Peanut butter is the one item that never survives our pantry for longer than a few days. It just disappears, I don’t know how, but it just happens. But WHEN you have some peanut butter left, these chewy and soft peanut butter cherry cookies are amazing to make with it. Or just have this cookies to be your excuse to buy that extra jar peanut butter… Because yeah I know there is not such a thing as leftover peanut butter…

Since I am in New Zealand, I couldn’t use any other peanut butter than Pic’s Peanut Butter, all natural and made from just 20 ingredients: peanuts and sea salt.

Ingredients

For these incredible and peanut butter cherry cookies you will need:

200 g | 1 1/2 cup all purpose flour
113 g | 1/2 cup softened unsalted butter
120 g | 1/2 cup creamy peanut butter, you can eather go for a smooth on or a crunchy peanut butter
200 g | 1 cup raw sugar
1 large egg
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp salt
7 cherries, depitted and cut in half

Directions

Preheat your oven to 180°C or 356°F. Get two baking trays out and line them with some baking paper or your favorite silpat.
Peanut butter butter: Start mixing your peanut butter and butter in a large mixing bowl until creamy. Beat in the sugar until fluffy and smooth. After that mix in the egg and the vanilla extract.
Dry ingredients: Now in another bowl mix together the flour, baking powder and the salt. Fold in the dry ingredients in your wet ingredients with a spatula and make sure not to overmix.
Forming Cookies: make 14 cookie dough balls the size of small golf balls. If your dough is too sticky, then pop your dough into the fridge for 20 minutes. put your cookie dough on your lined baking sheets with 5-7 cm or 2-3 inch room in between the cookies. Now gently press the cherry halves on top of your cookies.
Bake: Bake you cookies for 20-23 minutes. Get them out of the oven and let them cool on a wire tray.