No salt peanut butter cookies

    40 min

    Yet another peanut butter cookie recipe, but this one has no salt in. I don't like the taste of even a pinch of salt! No salt means that it cooks a little slower, so takes a little longer than average. The recipe loans itself to adding in a few little extras.

    Greater Manchester, England, UK
    1 person made this

    Makes: 40 cookies

    • 175g unsalted butter
    • 100g light brown or demerara sugar
    • 100g granulated sugar
    • 175g peanut butter, smooth or crunchy
    • 1 large egg
    • 1 teaspoon vanilla extract (optional)
    • 1 teaspoon almond extract (optional)
    • 250g plain flour
    • 1/2 teaspoon baking powder
    • 200g anything extra you fancy

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Cream together the butter and sugar until the butter is thoroughly mixed in. Don't worry about the granulated sugar crystals being obvious.
    2. Stir in the peanut butter.
    3. Stir in the egg, vanilla essence and almond extract. Don't worry if it doesn't combine well or curdles.
    4. Slowly add the flour and baking powder using a sieve, making sure that the baking powder is well mixed in, stirring in about a quarter of the flour at a time.
    5. Thoroughly mix everything together. Get your hands in there to make sure. If it's too gooey to handle, add a little more flour. The mixture should be doughy, not runny.
    6. This is when I usually preheat the oven to 180 C / Gas 4 and grease and line two baking trays.
    7. Fold in any extras that you want to add to the mix. Chocolate chips, nuts, seeds and glace cherries work well.
    8. Roll balls of about 3cm (an inch or so) diameter in your hand, and roughly flatten.
    9. Place on the baking tray, 3cm (an inch or so) apart, and flatten using the back of a fork to put a criss-cross pattern all over the top.
    10. Bake for about 20-25 minutes, or until looking brown and a bit crispy around the edges. They are better overcooked than undercooked.


    The accuracy of the quantities of the ingredients are less important than the consistency of the dough. Add extra flour to stiffen it, or a little milk if it's getting a bit crumbly.

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