Peanut Butter Cookies

We checked ourselves in at the Malnad Times, a private coffee plantation retreat, a few kilometers off Sakleshpur. The resort offers cottages and tents to stay. We chose to stay in a tent for a day, as we have never stayed in one and Bhavye has been a lot eager to see how it feels to live in a tent.

Staying in a tent was a great experience although I must admit, I was a bit uneasy initially with the thought of staying in one in the middle of a jungle with possibility of small animals creeping inside. Well, the sleeping area is insulated so that is not really a chance and all of us enjoyed the sleep in. Another great thing we did was a trek up the mountain to the sunset point. Malnad Times arranges for this trek every weekend where one of the guys leads the group up the mountain through a steep slope between all the bushes and trees. Atop the place, we were served some hot pakoras and tea which made the whole experience wonderful. The sun set from the hill top was mesmerizing and I almost lost myself in the beauty of it.

Bhavye also enjoyed fishing in the pond which is inside the property and spent a good amount of time jumping on the trampoline. The service need a special mention for it’s personalized care. The owner and staff gave just the right support and space to the guests. The food served was very homely and delicious and they were able to take care of my demand to make ragi  mudde for lunch. Will highly recommend this place to my friends and family and will definitely want to visit myself again.

All you need is

Peanut butter – 1/2 cup ( softened )
Unsalted butter – 1/2 cup ( softened )
Granulated sugar – 1/2 cup
Brown sugar – 1/2 cup
Egg – 1
Vanilla extract – 1/2 tsp
All purpose flour – 1 and 1/4 cup
Baking powder – 1/2 tsp
Baking soda – 1/2 tsp
Salt – 1/4 tsp

Method of preparation

Mix all purpose flour, baking soda, baking powder and salt in a bowl and keep aside.
Whisk peanut butter, unsalted butter, granulated sugar and brown sugar in a mixing bowl till light and fluffy.
Add egg and vanilla extract and mix well.
Mix the dry ingredients and mix till combined.
Refrigerate the dough for 20 minutes.
Pre heat the oven to 180 degrees C.
Line a baking tray with parchment paper.
Make small balls from the dough and keep them on the parchment paper.
Press each ball with a fork dipped in flour in a criss cross fashion.
Keep a distance of 2 inch between each cookie.
Bake for 10-12 minutes, till slightly browned.
Remove the cookies from the oven and transfer them to a cooling rack.
Cool completely.
Store in an airtight container.
These cookies are best enjoyed the same day.