This recipe for Easy Peanut Butter Cookies is adapted from a BeRo recipe booklet. You can use smooth or chunky peanut butter. The recipe yield says 18, but I managed to make 21. If I make these again, and I am sure I will, I'll add some Maple Syrup for an even smoother taste. These Easy Rock Cakes (Rock Buns) are another easy recipe to try.
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Ingredients and Substitutions
This is an overview of the ingredients I used to make this recipe, with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below. Or click the 'Jump to Recipe' button at the top of this post. Tip: Always read through a recipe before you start, to ensure you have all the ingredients and understand the method.
- Unsalted butter - Room temperature
- Soft light brown sugar - Golden or White Caster sugar is fine
- Chunky Peanut Butter - Smooth peanut butter is fine
- Medium egg - Free range and organic if possible
- Self-Raising Flour - if using plain all purpose flour, you will need to add a raising agent such as baking powder
Step by Step Instructions for Making Peanut Butter Cookies
Method
Preheat the oven to 160 deg fan/180 °C conventional oven. Prepare a baking tray with a sheet of baking parchment.
- Step 1: Beat together the butter and sugar until light a creamy. But not as much as if you were making a cake.
- Step 2: Add the peanut butter and lightly beaten egg. Mix until well combined.
- Step 3: Add the flour and mix until well combined with no floury lumps in the cookie dough.
Step 4: Place spoonfuls of the peanut butter cookie dough on the prepared baking trays, flatten a little by making a pattern of each cookie with a fork.
Step 5: Bake in the oven for 12 - 15 mins or until baked with a slight golden colour. Leave to cool before carefully placing them onto a cooling rack to cool completely.
Storage and Tips
- Room Temp - Will keep in an airtight container for a few days
- Fridge - Keep the cookie dough covered in the fridge and bake the next day
- Freeze - I imagine the cookie dough will freeze well as individual portions.
- Tip 1: For additional flavour, try adding a tablespoon of Maple Syrup the next time to make them.
Peanut Butter Cookies Recipe
Easy Peanut Butter Cookies
Ingredients
- 125 g butter room temperature
- 150 g soft light brown sugar or golden caster sugar
- 150 g chunky peanut butter or smooth peanut butter
- 1 medium egg lightly beaten
- 175 g Self Raising Flour sieved
Instructions
- Preheat the oven to 160 deg fan/180 °C conventional oven. Prepare 2 baking trays with a sheet of baking parchment.
- Step 1: Beat together the butter and sugar until light a creamy. But not as much as if you were making a cake.125 g butter, 150 g soft light brown sugar
- Step 2: Add the peanut butter and lightly beaten egg. Mix until well combined.150 g chunky peanut butter, 1 medium egg
- Step 3: Add the flour and mix until well combined with no floury lumps.175 g Self Raising Flour
- Step 4: Place spoonfuls of the peanut butter cookie dough on the prepared baking trays, flatten a little by making a pattern on each cookie with a fork.
- Step 5: Bake in the oven for 12 - 15 mins or until baked with a slight golden colour. Leave to cool before carefully placing them onto a cooling rack to cool completely.
Notes
- Storage and Tips
Room Temp - Will keep in an airtight container for a few days
Fridge - Keep the cookie dough covered in the fridge and bake the next day
Freeze - I imagine the cookie dough will freeze well as individual portions.
Tip 1: For additional flavour, try adding a tablespoon of Maple Syrup the next time to make them.
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