This is a special recipe for peanut butter cookies of my daughter, she bakes it for over a year and her passion for baking began from it. Once she was bored and wanted to eat something sweet, and fruit is not sweet, as you know. So she found recipe for peanut butter cookies and tried to bake it – there was not enough stuffing, the cookies were too sweet and slightly moist, but it’s not Kate’s fault, she did everything according to the recipe for peanut butter cookies, this is the peculiarities of my oven, you should get used to it. The next time Kate changed the proportions, and recipe for peanut butter cookies worked out.

Now she bakes these cookies from memory, she doesn’t need recipe for peanut butter cookies, she already has her own recipe for peanut butter cookies. And not only this recipe! Over the past few months we’ve tried about 30 different recipe for peanut butter cookies! Encouraging her activity in the kitchen and her love to recipe for peanut butter cookies, we gave her a cookie recipe book, “The best Peanut butter cookie recipes from 1940 until 2010.” So about 30 recipes we have tried to cook, there are still many of them left.

I’ll try to translate the most successful recipes, there are pictures of cookies – Kate makes me do the pictures
The recipe for peanut butter cookies and its filling:

1.5 cup chopped dried dates
1/4 cup sugar
Pinch of salt
1 cup water
3 tbsp peanut butter
Dough:
100g butter
1 tbsp brown sugar
1/2 cup peanut butter
1 egg
2 tbsp milk
1 1/4 tbsp flour
1/4 tsp baking powder

Pinch of salt

Peanut butter cookie recipe
In a small bowl mix all the ingredients for stuffing except peanut butter and put the mixture on gas. Simmer the stuffing until it thickens. Remove it from heat, add peanut butter, stir and cool it. Whisk butter, sugar and peanut butter until fluffy smooth. Add eggs and milk, and mix well. Mix flour, baking powder and salt in a separate bowl. Add flour mixture to oil mixture. Mix well, make the dough ball, wrap it and put the dough into the fridge for 1-2 hours. Roll out the dough (preferably between two sheets of baking paper) into a rectangle, size 40×20 sm. Spread the stuffing over the surface of the dough, leave 2 sm of one of the long sides of dough without stuffing. Gently roll the dough, wrap it and into the fridge for 3 hours (or for 2-3 days). Preheat oven to 188. Cut dough into slices with the thickness of 1 – 1.5 cm. Bake the cookies in preheated oven for 10-12 minutes.