Classic peanut butter cookies

    (3032)
    1 hour 25 min

    These soft peanut butter cookies, made with crunchy peanut butter, are quick and easy to prepare and will surely please family and friends.


    29 people made this

    Ingredients
    Serves: 24 

    • 225g unsalted butter
    • 250g crunchy peanut butter
    • 200g caster sugar
    • 220g soft brown sugar
    • 2 eggs
    • 300g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons bicarbonate of soda

    Method
    Prep:15min  ›  Cook:10min  ›  Extra time:1hr  ›  Ready in:1hr25min 

    1. Cream butter, peanut butter, caster sugar and brown sugar together in a bowl; beat in eggs.
    2. In a separate bowl; sift flour, baking powder, bicarbonate of soda and salt; stir into butter mixture. Put cookie dough in fridge for 1 hour.
    3. Preheat oven to 190 C / Gas 5.
    4. Roll cookie dough into 2.5cm balls and place on baking trays. Flatten each ball with a fork, making a crisscross pattern. Bake in preheated oven for about 10 minutes or until cookies begin to brown.

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    Reviews & ratings
    Average global rating:
    (3032)

    Reviews in English (2343)

    LucyCarter
    0

    Amazing cookies! Followed the steps exactly, but added some choc chips (would've been fine without though!) They're delish  -  12 Apr 2018

    0

    I made the cookies following the recipe to the letter. I use a Kenwood Chef mixer. I also melt the butter slightly by standing the mixing bowl containing the butter in a bowl of hot water for about 30 seconds then I add the sugar and peanut butter. I use a scoop to drop the mix onto a parchment lined tray. This ensures they are all the same size. I dont flatten them as they spread. I only bake 6 at a time towards the bottom of a fan oven at 150 as our oven is hot and I set a timer for 9 minutes then turn the tray round then give them another minute. They may look underdone as you take them out of the oven but as they cool and flatten slightly they seem to darken.They turn o ut perfect every time. I make about 29 from this mix and they get eaten in no time. They keep well in an airtight container...thats if you have any left.  -  21 Feb 2018

    by
    3941

    I had read on here that people were having trouble with the cookie being too thin, so I added a 1/2 cup more flour, and also 1/2 more peanut butter. the cookie came out great! also added 1 teaspoon vanilla.  -  09 Nov 2002  (Review from Allrecipes US | Canada)

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