About the bake
These peanut butter cookies are perfect for dunking and are sooooo moreish. Who fancies eating a slightly warm, fresh out of the oven, peanut butter cookie in 35 minutes? We've used Proper Nutty's 'Smunchy' peanut butter which is not quite smooth, not quite crunchy, just a nice happy place somewhere in the middle. If you're nutty about peanuts, you can always add some roughly chopped peanuts to the mix to get that extra hit.
Method
Step 1:
Preheat the oven to 180°C (160°C fan oven, gas mark 4) Line two baking sheets with baking paper.
Step 2:
Mix together the flour and baking powder.
Step 3:
In a large bowl, beat the peanut butter, sugar and butter until smooth. Add the egg and beat well. Gradually add the flour mix, beating well to combine.
Step 4:
Take a tablespoon of dough and roll into balls. Place 4cm apart on the baking sheets. Using a fork, press the ball in a crisscross pattern, flattening to a 1cm thickness.
Step 5:
Bake until lightly golden for 18-20 minutes. Cool the cookies on a wire rack.
Ingredients
- 225g Allinson's plain white flour
- 1 tsp Baking powder
- 200g Proper Nutty peanut butter
- 175g Billington's Unrefined Light Muscovado Sugar
- 110g Butter (unsalted)
- 1 Egg(s) (free range)
- 225g Allinson's plain white flour
Utensils
- Large mixing bowl
- Baking sheet
- Baking paper
- Cooling rack
Nutritional Information
per 65g- 364cal Energy
- 20g Fat
- 8.5g of which Saturates
- 36g Carbohydrates
- 18g of which Sugars
- 8.2g Protein
- 0.35g Salt
Recipe Reviews
Only used about 90g of sugar which was perfect for us! Otherwise a brilliant easy recipe nut relying on cups as a measure!
Use this recipe all the time...I reduce the sugar amount a tiny bit...but these are a particular favourite...ta for the recipe
It tastes good but they all fell apart and I used the right ingredients so disappointed
Sorry to hear that you experienced challenges with our recipe. These biscuits are expected to be crunchy and a bit crumbly, we hope that you will find another bake on Baking Mad that you will taste as delicious.
I lowered the amount of sugar after reading the comments and they tasted dry and floury so luckily I had left over some more dough and I added more sugar to it and they tasted amazing so I recommend keeping the right amount of sugar!
Very sweet. Would benefit from less sugar
Pretty good. I reduced the amount of sugar as I usually do with recipes and they are still sweet enough. easy recipe and a great end product.
Ingredients
- 225g Allinson's plain white flour
- 1 tsp Baking powder
- 200g Proper Nutty peanut butter
- 175g Billington's Unrefined Light Muscovado Sugar
- 110g Butter (unsalted)
- 1 Egg(s) (free range)
- 225g Allinson's plain white flour
Utensils
- Large mixing bowl
- Baking sheet
- Baking paper
- Cooling rack
Nutritional Information
per 65g- 364cal Energy
- 20g Fat
- 8.5g of which Saturates
- 36g Carbohydrates
- 18g of which Sugars
- 8.2g Protein
- 0.35g Salt