Easy Peanut Butter Cookies

This recipe for Easy Peanut Butter Cookies is adapted from a BeRo recipe booklet. You can use smooth or chunky peanut butter. The recipe yield says 18, but I managed to make 21. If I make these again, and I am sure I will, I'll add some Maple Syrup for an even smoother taste. These Easy Rock Cakes (Rock Buns) are another easy recipe to try. To help with the peanut butter cravings, these Banana and Peanut Butter Muffins will really hit the spot.

Ingredients and Substitutions

This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below. Or click the 'Jump to Recipe' button at the top of this post.

• Unsalted butter - Room temperature
• Soft light brown sugar - Golden or White Caster sugar is fine
• Chunky Peanut Butter - Smooth peanut butter is fine. For this recipe, I used 100% peanut butter containing no oil or sugar
• Medium egg - Free range and organic if possible
• Self-Raising Flour - if using plain all purpose flour, you will need to add a raising agent such as baking powder
  • Note: However, this recipe works perfectly well with plain flour, without any raising agent (baking powder). The cookies will not spread so much during baking, and you will need to press the peanut butter cookie dough a little more to prevent them from being too thick.

Step by Step Instructions for Making Peanut Butter Cookies

Method

Preheat the oven to 160 deg fan/180 °C conventional oven. Prepare a baking tray with a sheet of baking parchment.

• Step 1: Beat together the butter and sugar until light a creamy. But not as much as if you were making a cake.
• Step 2: Add the peanut butter and lightly beaten egg. Mix until well combined.
• Step 3: Add the flour and mix until well combined with no floury lumps in the cookie dough.

Step 4: Place spoonfuls of the peanut butter cookie dough on the prepared baking trays, flatten a little by making a pattern of each cookie with a fork.

Step 5: Bake in the oven for 12 - 15 mins or until baked with a slight golden colour. Leave to cool before carefully placing them onto a cooling rack to cool completely.

Storage and Tips

• Room Temp - Will keep in an airtight container for a few days
• Fridge - Keep the cookie dough covered in the fridge and bake the next day
• Freeze - I imagine the cookie dough will freeze well as individual portions.
• Tip 1: For additional flavour, try adding a tablespoon of Maple Syrup the next time to make them.

Peanut Butter Cookies Recipe

Easy Peanut Butter Cookies

LynnH

This recipe for Easy Peanut Butter Cookies is adapted from a BeRo recipe booklet. You can use smooth or chunky peanut butter. The recipe yield says 18, but I managed to make 21.

Print Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine British

Servings 21

Ingredients

  

• 125 g butter room temperature
• 150 g soft light brown sugar or golden caster sugar
• 150 g chunky peanut butter or smooth peanut butter
• 1 medium egg lightly beaten
• 175 g Self Raising Flour sieved

Instructions

 

• Preheat the oven to 160 deg fan/180 °C conventional oven. Prepare 2 baking trays with a sheet of baking parchment.
• Step 1: Beat together the butter and sugar until light a creamy. But not as much as if you were making a cake.
  125 g butter, 150 g soft light brown sugar
• Step 2: Add the peanut butter and lightly beaten egg. Mix until well combined.
  150 g chunky peanut butter, 1 medium egg
• Step 3: Add the flour and mix until well combined with no floury lumps.
  175 g Self Raising Flour
• Step 4: Place spoonfuls of the peanut butter cookie dough on the prepared baking trays, flatten a little by making a pattern on each cookie with a fork.
• Step 5: Bake in the oven for 12 - 15 mins or until baked with a slight golden colour. Leave to cool before carefully placing them onto a cooling rack to cool completely.

Notes

• Storage and Tips
  Room Temp - Will keep in an airtight container for a few days
  Fridge - Keep the cookie dough covered in the fridge and bake the next day
  Freeze - I imagine the cookie dough will freeze well as individual portions.
  Tip 1: For additional flavour, try adding a tablespoon of Maple Syrup the next time to make them.

Can I use plain flour to make Peanut Butter Cookies?

• This recipe works perfectly well with plain flour, without any raising agent (baking powder). The cookies will not spread so much during baking, and you will need to press the peanut butter cookie dough a little more to prevent them from being too thick.

Which is the best peanut butter for making cookies?

• I prefer to use 100% peanut butter that does not contain any additional oils or sugars, as this can affect the baking results. Too much oil in the peanut butter could cause the cookies to spread too much.

Keyword Cookies, Peanut Butter