Peanut Butter (Intense) Jaggery Cookies

Make teatime more filling with a nut ingredient that dates back to over 3500 years!

According to nationalpeanutboard.org, the peanut plant probably originated in South America. People in South America made pottery in the shape of peanuts and decorated jars with peanuts as far back as 1500 BC.

Peanut butter was first introduced at the St. Louis World’s Fair in 1904 and became a source of delicious protein during the first two world wars.

These cookies are soft and buttery and make teatimes extra special!

Ingredients 

1. Intense Jaggery Peanut Butter  - 1 cup
2. Salted Butter – ½ cup
3. Powdered brown sugar – 2-3 Table spoons cup (Or jaggery powder)
4. All purpose flour – 1 cup
5. Baking Soda – 1/2 tsp
6. Baking powder – ½ tsp
7. Vanilla Extract – ½ tsp
8. Chocolate chips – ½ cup

Recipe

1. Mix peanut butter, salted butter (at room temperature), brown sugar and vanilla into a bowl and keep it aside. This is our ‘wet’ blend
2. Sift the flour with baking soda and baking powder and gently mix into the wet blend
3. Check the texture. If it is too dry, add a little milk. If it is too wet, add a little flour. Then add the chocolate chips.
4. Roll into balls and place on a greased tray.  Refrigerate for 15 minutes (minimum) for enhanced texture
5. Bake for 11-12 minutes at 130 degrees in a pre-warmed oven.
6. Put in a toothpick into a cookie to see if they are ready. If the toothpick comes out clean with no flour sticking to it, they are ready.
7. Place on a cooling rack and pack into an air tight container (If they last)