Six Little Hearts: Peanut Butter Cookies Baked With Pic's Really Good Peanut Butter

Tuesday, 30 June 2015

The Winter school holidays can be a tricky time to keep kids entertained. Unless you've organised several events to attend and play dates (indoors of course), you'll mostly find yourself caught in the house with your children and that can be less than ideal!

Cooking really comes to the rescue in Winter.

I recently whipped up a batch of these peanut butter cookies which make a fantastic bake for the kids to attempt and a great snack in their own right. I was sent a jar of Pic's Really Good Peanut Butter for my consideration and I naturally thought baking was the way to go with it. (More on Pic's a little later in this post.)

These biscuits are so simple because they are mostly blended up with condensed milk. There are no eggs in this recipe. Condensed milk and peanut butter combined sounds like a pretty way-out concoction I know, but these come up so beautifully. I have peanut butter loving kids and also kids who won't touch it, but these were enjoyed by everyone equally.

The flavour is smooth and delicate with a pleasant peanut scent. They're delicious and moreish.

Peanut Butter Cookies

150 grams margarine (or butter)

Half a cup of caster sugar

Half a cup of fat reduced sweetened condensed milk

Half a cup of peanut butter - either crunchy or smooth (I used crunchy which gives the cookies a bit of texture.)

A pinch of salt

1, 1/2 cups of self-raising flour

Preheat oven to 180 degrees C.

Line a cookie sheet / baking tray with baking paper.

Cream together the margarine and sugar until pale, then add the condensed milk and peanut butter and whip until smooth.

Add the flour and salt and fold in until the mixture is well combined and forms a dough.

Spoon tablespoon sized balls of dough onto the baking sheets. You can suit yourself as to whether you make smooth, rounded cookies which you can mould with your hands, or rough textured cookies such as those pictured. (I prefer the rough textured for that nice, rustic look.)

Bake in the oven for around 10 minutes until lightly golden brown. When baked, allow the cookies to cool and set on the trays before transferring them to a wire rack.

This recipe makes around 24 cookies. Store the cookies in an airtight container and they are best consumed within 24 hours as they are quite delicate.

Pic's comes in beautiful jars which are perfect for recycling within your pantry.

And now for Pic's Peanut Butter. Have you heard of it before? Pic's is an all-natural product without any additives and that means it tastes fantastic - really fantastic! It is the number one peanut butter sold in New Zealand and it is made from Australian, Queensland-grown peanuts. The story behind the success of Pic's Peanut Butter is quite a fascinating one and you can read it here.