Sqidgy peanut butter cookies

    25 min

    This is an adaptation of recipe I wanted to make but didn't have any brown sugar. I winged it and it went surprisingly well. They're an economical treat too - I used value brand everything and they turned out great.


    Kent, England, UK
    9 people made this

    Makes: 2 dozen

    • 210g granulated sugar
    • 110g butter, softened
    • 1 egg
    • 125g crunchy peanut butter
    • 1/2 teaspoon vanilla extract
    • 225g plain flour
    • 3/4 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Cream the butter and sugar together then add the egg. Mix well.
    2. Add the peanut butter and vanilla, combine until smooth.
    3. Sieve in the flour, bicarb and salt and stir until you have a stiff dough.
    4. Rest the dough in the fridge for at least 15 minutes.
    5. Roll walnut-sized pieces of the mixture with your hands and put them on a greased baking tray. They will spread a bit so keep some distance between each one.
    6. Cook in a preheated 180 C / Gas 4 oven for 10 minutes. See footnote.


    When I'm making soft cookies I have to remember to keep my nerve with the cooking time. At 10 minutes these cookies will look pale and unappealing, but don't be tempted to give them another five minutes. You can do that, and they'd still be tasty, but have a biscuit texture.
    Take them out when the edge of the cookies are just turning golden brown. They're delicious but very crumbly out of the oven - if you leave them for half an hour they'll 'set' and you'll get a firmer cookie.

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