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## Chef's notes I got the recipe from the [byanjushka website](https://byanjushka.com/erdnussbutter-kekse-rezept-8177/). She includes a lot more information on there, and lots of pictures and instructions. But it's all in German, so here's my quickie, English version. I've doubled the amounts, as I first baked this for the #PurpleKonnektiv meetup, and I knew I'd have some hungry guests. The cookies are vegan, but they're mostly just peanut, so it's sort of irrelevant. Just make sure you get the really high-quality peanut butter that is 100% peanut. You can usually identify it by the fact that the oil separates from the base, a bit. Everything else is probably with hardened palm oil, or something. ## Details - ⏲️ Prep time: 15 min - 🍳 Cook time: 10 min - 🍽️ Servings: 30 cookies ## Ingredients - 500 g peanut butter, normal or crunchy - 300 g brown (or raw) sugar - 160 ml plant-based milk (or cows' milk, if you don't care about vegan) - 1 pkg vanilla sugar (bourbon is nice) or 1 tsp vanilla - 250 g flour - 2 tsp baking powder - 2/3 tsp salt ## Directions 1. Preheat oven to 180 °C (350 °F). 2. Beat together the peanut butter and the sugars, with an electric mixer. 3. Mix in milk and vanilla. 4. In a separate bowl, stir together flour, salt, and baking powder. 5. Stir the dry ingredients into the wet ingredients, and then knead the dough a bit. 6. (At this point, I put the dough in the fridge overnight, and baked it the next day.) 7. Line your baking sheet with baking paper. 8. Form tbsp-spoon-sized balls of dough. 9. Press each one flat, with a fork, dipping the fork in water, before each press (to keep the dough from sticking to the fork).