This post is part of our reversed advent calendar action to surprise undocumented Amsterdammers with a Christmas dinner box. Besides revealing the daily item to put into the calendar box, we also share some interesting stories and inspirational content to make the countdown to Christmas extra meaningful to all of us.
Today it’s peanut butter time!
When it comes to peanut butter, us Dutchies are totally going nuts: long live our good old boterham with peanut butter and chocolate sprinkles (so delicous!). But there are so many other creative ways to spice up your favorite dishes with this creamy butter: a delicious warm oatmeal, a home-made satay-sauce, or some sweet Christmas cookies.
While we can live out our daily creativity in the kitchen, undocumented Amsterdammers need their creativity to come up with ideas to survive. They are facing daily struggles like: “Where can I sleep tonight?”, “How can I get some food?”, “How do I build friendships?” “And which people can I really trust?”.
That’s why we want to spoil undocumented Amsterdammers with our oh-so-loved peanut butter. And for you, we got our favourite peanut butter cookies recipe in store. Once they are done, surprise a friend with them or share them with a stranger, because love goes through the stomach.
Have a great day!
Recipe for Peanut Butter Christmas Cookies
- 180g granulated sugar + 20g granulated sugar for decoration
- 180 g all purpose flour
- 125g creamy peanut butter
- 115g (plant-based) butter
- 1 tablespoon vanilla extract
- 1 egg (make it vegan: mix 1 tablespoon ground flaxseeds + 3 tablespoons water, let it sit for a few minutes)
- 3/4 tablespoon baking soda
- 1/2 tablespoon baking powder
- 1/2 tablespoon salt
- 180g (vegan) chocolate chips (for Ganache)
- 1 can of coconut milk, has to be chilled in fridge for at least 12 hours before using (for Ganache)
- Baking sheet
1. Place sugar, butter, peanut butter, vanilla extract and (flax) egg into a large mixing bowl. Beat with an electric mixer for a minute until creamy.
2. Add flour, baking soda, baking powder and salt and stir everything together.
3. Roll dough into one big ball and form into about 30 tiny balls. Roll them into sugar and place them on a baking sheet.
4. Bake for 10 – 15 minutes until gold-brown. Let sit outside oven for 1-2 minutes. As soon as they are cool enough use your thumb to form a little hole on top of every cookie.
5. Melt chocolate chips, stir with coconut cream (important: only the solid part out of chilled can, do not use the liquid part) and let sit to get thick.
6. Decorate a cookie with a spoon of ganache on top.
7. Time to treat yourself and your beloved ones!
Enjoy!
Curious to see which calendar item comes next? 
Shhhht … view the entire advent calendar sheet with all items over here.
And if you know someone who would like to join the reversed advent calendar, people are still welcome to sign-up here until December 21st. The more packages we can donate together, the merrier 
