Happy National Peanut day! Let’s celebrate this legendary nut with these moist and crispy peanut butter cookies.
Vegemite is no doubt Australia’s favorite spread. The black, sticky stuff is very strongly flavored and is most often enjoyed on buttered toast for breakfast. It’s made out of yeast extract, I believe, and has a salty flavor. I don’t quite know the history of this unique spread but I do know it’s very yummy. I love my Vegemite and enjoy it best on savory crackers with thick slices of yellow cheese.
However as good as Vegemite is, it does have its downfalls. Vegemite is not an ingredient commonly used in baking or cooking. I’ve seen and tasted a few savory recipes here and there, yet their taste has been nothing to make my eyes pop.
Let’s move on to America, where peanut butter would easily win first place as a nation’s favorite spread. It’s sweet, salty and can be crunchy or smooth; it’s enjoyed in many different ways – including in sweet or savory foods, as a dip or straight from the jar and if you’re like me, not many people would be able to survive without it. Peanut butter really is a unique food.
Eating peanut butter straight from the jar is probably the most common way I consume that salty, peanutty goodness. I often don’t have the patience to use it in any other way, you see.
However on the rare occasion that I am patient enough to wait a few minutes, I make these peanut butter cookies. Soft, sweet and tender, these cookies are full of peanut flavor. The biscuits themselves are cake-like in texture and are rolled in sugar before baking, giving you that wonderful crunch. I love this recipe because it’s easy and you’ll most likely have all the ingredients sitting in your kitchen right this minute. Plus, the cookie dough doesn’t need chilling meaning you get peanut butter cookies in a jiffy!
It’s no wonder today is National Peanut Day. This nut – and peanut butter, really – is the best.
*Recipe adapted from allrecipes.com.