Almond and peanut butter cookies are the perfect nutty treat for the peanut butter lovers everywhere. Pack a few in a lunch box of picnic basket for a tasty snack with some juice or a cup of tea or coffee.
1/2 cup brown sugar
1/2 cup caster sugar
1/2 cup melted butter
1/2 cup peanut butter
1 1/2 cup self raising flour
1 teaspoon vanilla essence
1/2 cup chopped almonds
Preheat the oven to 160 degrees celsius and grease or line a baking tray.
Combine the brown and caster sugars in a bowl and mix with a spoon. Make sure to squash out any sugar lumps.
In a microwave safe bowl, place the butter and melt on high for 1 minute. Pour the melted butter into the sugar combination and stir through.
Lightly whisk the egg with the vanilla essence and also add this to the sugar mixture. Stir these through rapidly until all of the egg is combined into the sugar and butter so that you can't see any of the egg alone on the mixture's surface.
Drop the peanut butter into the sugar mixture as well and stir well to combine. The heat from the melted butter should make the peanut buttter more malleable so that it will mix through to become a smooth mixture. If the mixture cools down too much before you can stir it all together, heat it in the microwave for another 20 seconds and then mix rapidly.
Sift in the self raising flour and fold through until just combined to form the peanut butter dough.
Chop or roughly crush the almonds, add these to the dough, and fold through.
Coat your hands with flour and roll small balls of between 1 and 2 teaspoons worth of dough mixture. Place these on a baking tray, leaving 2-3 centimetre gaps between each dough ball in order to allow for the cookies to spread when baked.