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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
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.