The Ultimate Peanut Butter Cookie

Peanut Butter Cookies – Pihikete Pata Pīnati

This recipe is going to be one of those pihikete (cookies) that you make whenever you need a treat, manuhiri (guests) are coming over or you just want to bake something that is baked and in your mouth in no time! I made these for an event a week or so ago and people loved them. They need no fancy equipment and there is no need to chill the pokenga pihikete (biscuit dough). You can eat them plain or add all the things on top like I did. The recipe is in your hands now so do what you want with it and let me know if you make them!

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5 from 1 vote

Peanut Butter Cookies – Pihikete Pata Pīnati

A no-chill peanut butter cookie that can be eaten by itself, with a smear of dark chocolate or spread with a light peanut butter buttercream!

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Cook Time 12 minutes minutes

Servings 20 Pihikete Pata Pīnati (Peanut Butter Cookies)

Ingredients

Peanut Butter Cookies – Pihikete Pata Pīnati

• 120 g pata (butter)
• ⅔ C (110 g) huka hāura (brown sugar, lightly packed)
• ½ C (110 g) huka one (caster sugar)
• ½ tsp tote (salt)
• 1 hēki (egg, size 6)
• 2 tsp wanira (vanilla)
• ½ C (130 g) pata pīnati māeneene (smooth peanut butter, I prefer Pic's for this recipe but use your favourite, good quality pb)
• 1 ½ C (225 g) puehu parāoa noa (plain flour)
• ½ tsp pēkana houra (baking soda)

Chocolate Icing – Pani Reka Tiakarete

• 50 g tiakarete (chocolate, I like 50 % here but use what you want)
• A sprinkle of flaky sea salt

Peanut Butter Icing – Pani Reka Pata Pīnati

• 110 g pata kūteretere (softened butter)
• ½ C puehu huka (icing sugar)
• 2 tsp wanira
• ¼ C (65 g) pata pīnati māeneene (smooth peanut butter)

The Decorations – Ngā Whakarākei (All optional)

• ¼ C (65 g) pata pīnati māeneene (smooth peanut butter, this is for the centre of the buttercream)
• 50 g tiakarete (chocolate, I like 50 % here but use what you want)
• ½ C nati kua tapahia (chopped nuts)

Instructions

Peanut Butter Cookies – Pihikete Pata Pīnati

• Pre-heat the oven to 170 °C.

  Prepare one large or two small, flat baking trays with baking paper.
• Add the pata (butter) to a small pot and melt it over low heat on the stove or in a heatproof bowl in the microwave.

  Pour the melted pata (butter) in to a large bowl.
• Add the huka hāura (brown sugar), huka one (caster sugar) and tote (salt). Give it a rough whip with a whisk.
• Add the hēki (egg) and wanira (vanilla), whisk again for a minute until smooth and creamy. Add the pata pīnati (peanut butter) and stir until incorporated.
• Add the puehu parāoa (flour) and pēkana houra (baking soda). Stir until a dough forms.
• Divide the mixture in to 20 balls. Place them on the prepared trays, with a gap of 2 cm in between each one. Press each one down with a paoka (fork).
• Bake for 12 – 13 minutes.

  Remove them from the oven and allow them to cool on the tray.
• You can eat them just as they are, straight from the oven or select one or all of these options below.

Chocolate Icing – Pani Reka Tiakarete

• Melt the tiakarete (chocolate) and divide it evenly on to each of the pihikete (biscuits), spreading it on the centre. Sprinkle with the tote (salt).
• Refrigerate so the cookie cools and the tiakarete (chocolate) sets.

  If you are adding the frosting, make the pani reka (buttercream) as it cools.

Peanut Butter Frosting – Pani Reka Pata Pīnati

• Add the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) in to a medium bowl. Whip on high for a couple of minutes until it is light in texture and colour.
• Whip through the pata pīnati (peanut butter) for around 20 seconds.
• Remove the set pihikete (biscuits) from the pouaka mātao (refrigerator).
• Either dollop the pani reka (frosting) on to each one and smooth it out with the back of a kokoiti (teaspoon) or pipe it on like I did.

The Decorations – Ngā Whakarākei (All optional)

• If you are using the extra pata pīnati (peanut butter), add that in to the centre of the frosting. Add around ½ teaspoon in to each pihikete (biscuit).
• Melt the remaining tiakarete (chocolate) and drizzle it over the pihikete (cookies). Sprinkle with the nati (nuts) and you are done!

  I like to chill them for around 20 minutes so the frosting is a little firmer when it is time to eat them but you choose how you eat them.
• Note: In the hotter months when I want to take these to someone's house, I put them in the freezer for around half an hour before going and this helps them stay set for a bit longer.
• Store the unfrosted pihikete (biscuits) in a sealed container in the cupboard for up to week. Store the frosted ones in a sealed container in the fridge for up to a week.

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