Delicious peanut butter cookies

    59 min

    This recipe is amazing! Even if you don't like peanut butter (I don't) it doesn't taste that strongly of it. Also, it makes around 50 so if you have kids, its a perfect after school snack, lunch box filler or general little treat! Enjoy! Feedback welcomed. How about serving these for trick-or-treaters this Halloween? We did last year and it was a great success!


    Northamptonshire, England, UK
    16 people made this

    Serves: 45 

    • 170g unsalted butter, room temp
    • 105g light brown soft sugar
    • 100g caster sugar
    • 185g peanut butter (smooth OR crunchy)
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 260g plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 60g chopped peanuts or chocolate chips (optional)

    Prep:20min  ›  Cook:9min  ›  Extra time:30min cooling  ›  Ready in:59min 

    1. Preheat the oven to 180 C / Gas 4. Place rack in center of oven. Line two baking sheets with parchment paper.
    2. In a large bowl, with your electric mixer (or with a hand mixer) beat the butter and sugars until light and fluffy, about 2 minutes. Beat in the peanut butter. Add the egg and vanilla extract and beat to combine.
    3. In a separate bowl, whisk together the flour, bicarbonate of soda and salt. Add to the peanut butter mixture and beat until incorporated. Fold in the chopped peanuts/chocolate chips (if using). If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm. This should not happen, though.
    4. Roll the batter into 2.5cm balls. Transfer the cookies to the prepared baking sheet, placing about 5cm apart. Then, push the balls down a little, making it more into a cookie shape - not too much, if too flat they will burn in the oven.
    5. Bake the cookies until the cookies are lightly browned around the edges, about 12 minutes (check after 6 minutes). Remove from the oven and place on a wire rack to cool.


    The peanut chunks and chocolate chips are optional.. they are still yummy without! Decorate cookies with sprinkles, icing or sweets (I recommend jelly tots or smarties) if you want but this is optional.
    Can be stored at room temp, in an airtight container for about a week. Freeze for longer storage. Depending on the size, this makes around 38-56 cookies. :)

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    Reviews in English (4)


    Your feedback would be great! I followed these instructions (even though i know it off by heart as its my own recipe) and it worked perfectly.  -  21 Mar 2012


    Very tasty, quick and easy to make, I made 37 from this mixture - probably a little bigger than they should be. They definitely won't last long my husband and my son have given them a thumbs up! So I will soon be baking another batch  -  15 May 2013


    deicious...  -  07 Jan 2013