Senegalese peanut butter cookies
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
These cookies are a twist on Dakar’s cinq centimes, or five-cent cookies. The small cookies are topped with creamy peanut butter and crushed peanuts. These cookies are best enjoyed freshly baked and still warm from the oven.
Ingredients
Butter
3 tablespoon(s)
Icing Sugar
2 tablespoon(s)
Vanilla Extract
¼ teaspoon(s), level
Plain White Flour
30 g
Peanut butter powder
90 g
Unsweetened almond drink
15 ml
Baking powder
½ teaspoon(s), level
Smooth Peanut Butter
1 tablespoon(s), heaped
Unsalted Peanuts
18 g, crushed
Instructions
1
Arrange a rack in the centre of the oven and preheat to of oven and preheat to 175°C. Line a small baking tray with baking paper.
2
Using a rubber spatula, in a small bowl, cream the butter, sugar, salt, and vanilla. Add the flour, peanut butter powder, milk, and baking powder and mix until smooth.
3
Divide the dough into 12 small pieces. Using damp hands, roll pieces gently between palms to make smooth balls. Press each ball to flatten into 1-inch disc and place on the baking tray, spacing the discs about 1 inch apart. Bake for 12 minutes until cookies are lightly golden brown and puffed. Let cool for about 5 minutes.
4
Gently spread ¼ tsp peanut butter on each cookie, then sprinkle with ½ tsp crushed peanuts. Serve warm.
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