Peanut Butter Cookies

  • Total Time

    30m
    • Prep Time

      15m
    • Bake Time

      15m
  • Serves

    12


We used crunchy peanut butter in these wonderful peanut butter cookies to add a bit more texture, and the caramel flavours from the light muscovado sugar turns these cookies into a heavenly treat.

Method

  1. Preheat the oven to 170°C (fan 150°C, gas mark 3) and line 2 baking trays with baking parchment.

  2. In a large bowl cream together the butter and sugar until pale and fluffy, then add the egg and vanilla bean paste and mix well.

  3. Sift the flour, baking powder and bicarbonate of soda together and then add to the butter mixture in two batches, mixing thoroughly then stir in the peanut butter until evenly mixed.

  4. Divide the dough into 12 equal balls and place these on the baking sheets leaving space between them as they will spread out during baking. Press down the balls lightly with the back of a spoon. Finally sprinkle on a few peanuts.

  5. Place in the oven and bake for 10-15 minutes until they start to crack on top and are golden brown in colour. Leave to cool on the trays for about ten minutes then transfer onto a wire rack to cool completely.

Let's Bake

The easiest way to follow a recipe

  • Quick and Easy

Reviews

  1. 5 star rating

    Never fails to impress the whole family! Great recipe and definitely use Proper Nutty Slightly Salted. So easy too. Thank you!

  2. 5 star rating

    Love this recipe! I add a pinch of salt if using unsalted peanut butter, it brings the flavour out lovely

  3. 5 star rating

    Fabulous cookies. Too good really!

  4. 5 star rating

    Brilliant! I used Proper Nutty slightly salted peanut butter and they came out perfectly. Best cookies ever!

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