Vanilla & Chocolate Peanut Butter Cookie Crumble



Vanilla cookies;

175g self raising flour

100g corn flour

100g butter or margarine

100g soft brown sugar

1 egg at room temperature

1tsp. vanilla bean extract (you can use vanilla essence as well)

1/2tsp. bicarbonate of soda

Chocolate Peanut Butter cookies;

170g self raising flour

5g Coco powder

100g corn flour

95g butter or margarine

5g peanut butter (I used the crunchy version)

100g soft brown sugar

1 egg at room temperature

1tsp. vanilla bean extract (you can use vanilla essence as well)

1/2tsp. bicarbonate of soda


Whisk the egg until it has turned a pale colour and is light and fluffy.

Melt the butter or margarine in a saucepan and allow to cool down.

Add the soft brown sugar to the egg and whisk until fully blended.

Add the cooled down melted butter / margarine to the sugar and egg mixture.

Add the vanilla extract and bicarbonate of soda and whisk for 30 seconds.

Weigh out the self raising flour and the corn flour and sift in a separate mixing bowl. (If your making the chocolate peanut butter cookie add the cocoa powder here)

Make a well in the middle of the bowl you have placed the flour in, gradually pour the wet mixture in and start mixing with a spatula at first, then when both the wet and dry ingredients have come together forming a loose dough, (If you’re making the chocolate and peanut butter cookie add the peanut butter here) use your hands to kneed and firm the dough up.

Your cookie dough should be reasonably firm and smooth.

Cover the bowl with a plate or cling film and let the cookie dough rest in the fridge for 30 minutes. This will help with the shaping as you pull the dough and separate into small round balls.

While the dough is resting either grease a baking tray or cover with a baking sheet.

Switch on the oven and set to 200 degrees celsius.

Remove the cookie dough from the fridge and use a teaspoon to measure out the size of the cookie. Roll the cookie in a ball between the palms of your hand and flatten slightly, (if you want you could press a shape on it like I have in the picture).

The cookie once flat should be at least 1/2cm in depth. It will rise in the oven.

Once you’ve arranged your cookies on the tray place in the oven for 10 to 12 minutes or until slightly brown and firm to the touch.

Remove the tray from the oven and place the cookies on a wire rack to cool completely.

These cookies are very crumbly so best to get a plate or a napkin to save the lovely crumbs from escaping!

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