Crunchy Peanut Butter Cookies
18 Reviews
About the bake
These peanut butter cookies are perfect for dunking and are sooooo moreish. Who fancies eating a slightly warm, fresh out of the oven, peanut butter cookie in 35 minutes? We've used Proper Nutty's 'Smunchy' peanut butter which is not quite smooth, not quite crunchy, just a nice happy place somewhere in the middle. If you're nutty about peanuts, you can always add some roughly chopped peanuts to the mix to get that extra hit.
- Vegetarian
Method
Step 1
Preheat the oven to 180°C (160°C fan oven, gas mark 4) Line two baking sheets with baking paper.
Step 2
Mix together the flour and baking powder.
Ingredients for this step
- 225gAllinson's plain white flour
- 1 tspBaking powder
Step 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.
Ingredients for this step
- 200gProper Nutty peanut butter
- 175gBillington's Unrefined Light Muscovado Sugar
- 110gButter (unsalted)
- 1Egg(s) (free range)
Step 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.
Step 5
Bake until lightly golden for 18-20 minutes. Cool the cookies on a wire rack.
Ingredients
- 225gAllinson's plain white flour
- 1 tspBaking powder
- 200gProper Nutty peanut butter
- 175gBillington's Unrefined Light Muscovado Sugar
- 110gButter (unsalted)
- 1Egg(s) (free range)