Easy Peanut Butter Cookies
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.
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.
