Crunchy Peanut Butter Cookies

  • Total Time

    35m
    • Prep Time

      15m
    • Bake Time

      20m
  • Serves

    10
  • Skill Level

    Easy
  • Dietary Needs

    Veg
    • Vegetarian

1 Review

4 star rating

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The peanut butter cookies are perfect for dunking and incredibly moreish and would make a great gift boxed up nicely.

Method

  1. Preheat the oven to 180°C (160°C fan oven, gas mark 4) Line two baking sheets with baking paper.

  2. Mix together the flour and baking powder.

    • 225g Plain White Flour (We use Allinson)
    • 1tsp Baking powder
  3. In a large bowl, beat the peanut butter, sugar and butter until smooth. Add the egg and beat well. Gradually add the flour mix, beating well to combine.

    • 200g Peanut Butter (crunchy)
    • 175g Unrefined Light Muscovado Sugar (We use Billington's)
    • 110g Butter (unsalted)
    • 1 Egg(s) (free range)
  4. Take a tablespoon of dough and roll into balls. Place 4cm apart on the baking sheets. Using a fork, press the ball in a crisscross pattern, flattening to a 1cm thickness.

  5. Bake until lightly golden for 18-20 minutes. Cool the cookies on a wire rack.

Let's Bake

The easiest way to follow a recipe

  • Vegetarian

Reviews

  1. 4 star rating

    I thought they were lovely, but even tho it says it makes 10 it actually makes 17.

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