The 12th of June is National Peanut Butter Cookie Day (apparently)
so I thought what a perfect excuse to make these super easy salted
peanut butter cookies.
Side note: You never need an excuse to make these.
Within 2 minutes your batter will be ready to be rolled, flatted and
baked to give you the most delicious cookies. I then sandwich them
together with vanilla ice cream (skinny scoop's Vanilla Camilla), roll
them in some chopped peanuts and lastly, drizzle them with melted
This is also a great time to add a last sprinkle of Maldon sea salt
before serving immediately.
S A L T E D P E A N U T B U T T E R I C E C R E A M S A N D W I C H E S
1 cup of smooth, no added sugar peanut butter (I love using the Woolies brand for this recipe)
¾ cup caster sugar OR organic coconut sugar
½ tsp Maldon sea salt (buy from Yuppichef here)
1 free range large egg
½ tsp NOMU vanilla extract
Vanilla Camilla or Peanut Butter Zoey Skinny Scoop ice cream, to serve
½ cup finely diced salted peanuts, to serve
3 Tbsp peanut butter, melted, to serve
Preheat oven to 175 degrees C and line a baking tray with non stick baking sheets/ paper.
Using a fork or beater, mix up the peanut butter, sugar, salt, egg and vanilla extract.
Form the dough into round balls and place them onto your baking sheet. Using the palm of your hand or a fork, gently press the biscuits down to flatten. Then bake for 8 minutes or until golden brown and cooked through.
Allow them to cool fully before preparing the ice cream cookie sandwiches.
Place a scoop of vanilla ice cream onto one half of the cookie, top with a second cookie and press together so that it looks like one big cookie. Roll the sides in the diced peanuts and serve on a plate with some drizzled melted peanut butter.
PHOTOGRAPHY: Gunther Schubert | Vorsprung Studios