PEANUT BUTTER ROASTED PEANUT AND APRICOT COOKIES

Recipe

Watch out because you won’t be able to stop at one or two of these cookies.

MAKES ABOUT 24 COOKIES

115g butter, at room temperature

150g good-quality smooth peanut butter

200g soft brown or coconut sugar

1 teaspoon vanilla extract

60ml / ¼ cup light olive oil

1 free-range egg + 1 egg yolk

270g all-purpose white flour

1 teaspoon baking powder

½ teaspoon baking soda

Generous pinch of sea salt

70g salted roasted peanuts

70g dried apricots, chopped into small cubes

  1. Preheat the oven to 180 on fan bake. Line two baking trays with baking paper.
  2. In the bowl of a stand mixer, beat together the butter, peanut butter and sugar until pale, light and fluffy. Mix in the vanilla and oil and continue to beat.
  3. Next, add the whole egg and egg yolk and beat until smooth.
  4. Gradually, in two parts, add the flour, baking powder and soda and salt until just combined.
  5. Finally, fold through the peanuts and dried apricots. Be careful not to overmix.
  6. Using a tablespoon, place mounds of the dough onto the trays, leaving about 4cm between each one.
  7. Bake for about 12 minutes, or until golden around the edges.
  8. Let them sit for 10 minutes before transferring to a cooling rack.
  9. Store in an airtight container or cookie jar for up to a week.