If peanut butter and jam sandwiches remind you of your mum, then she’ll surely appreciate a batch of these Peanut Cookies with White Chocolate & Raspberry for Mother’s Day (yes… it is this Sunday).
Reminiscent of the classic school lunchbox snack; these cookies are so easy to make and use a good bit of peanut butter.
The cookie itself is nice and buttery – similar to shortbread – and is decorated with a simple white chocolate, roasted peanut and freeze-dried raspberry garnish.
Get creative with the garnishes here – use dark chocolate instead of white, or swap the freeze-dried raspberries with a sprinkle of crushed gingernuts. Customise them to suit Mum (or yourself)!
Looking for more cookie recipes? Here are a couple more:
This Peanut Cookies with White Chocolate & Raspberry recipe was first published in the Taupo & Turangi Herald 05/2024. I contribute recipes on a regular basis to this local publication, which are later shared here on my website. Keep an eye out on each week’s publication for my newest recipes!
Peanut Cookies with White Chocolate & Raspberry
14-16
cookies1
hour30
minutesIngredients
100g softened butter
100g caster sugar
150g plain white flour
1/4 tsp baking powder
1/8 tsp salt
1/4 cup good-quality smooth peanut butter
1 tsp vanilla extract
75g white chocolate
2 tsp coconut oil
2 tbsp finely chopped roasted peanuts
Small handful freeze-dried raspberries
Directions
- Put the butter and caster sugar in a large bowl. Using an electric beater, beat for 2-3 minutes until pale and creamy.
- Add the peanut butter and vanilla extract, and beat briefly to combine. Add the flour, baking powder and salt, and mix with a wooden spoon just until a dough forms.
- Roll the dough out between 2 sheets of baking paper, to approximately 1cm thickness. Use a cookie cutter to cut your desired shapes. Gather up any scraps, form into a ball and roll out again between your sheets of baking paper. Repeat this process, until all of the dough has been cut.
- Arrange the cookies on 2 trays lined with baking paper, spacing them a few centimetres apart. Refrigerate for an hour to chill.
- Preheat oven to 160°C fan bake/180°C standard convection.
- Transfer your chilled cookie trays directly from the fridge into the oven. Bake for 10 minutes, until lightly browned. Transfer to a cooling rack to cool completely.
- Once cooled, prepare the drizzle. Place the white chocolate and coconut oil in a small heatproof bowl. Heat in the microwave in 10-second bursts, stirring between each burst, until smooth.
- Starting with one cookie, drizzle over the melted white chocolate mixture in a zig-zag pattern and sprinkle with roasted peanuts and freeze-dried raspberries. Repeat with remaining cookies.
- Serve in an airtight container at room temperature for up to 1 week.
