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.
Jump to:
Ingredients and Substitutions
This is an overview of the ingredients I used to make this recipe, 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. Tip: Always read through a recipe before you start, to ensure you have all the ingredients and understand the method.
- Unsalted butter - Room temperature
- Soft light brown sugar - Golden or White Caster sugar is fine
- Chunky Peanut Butter - Smooth peanut butter is fine
- 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
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
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.
Comments
No Comments