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.
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.
- 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.
- 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.
