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.
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.
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.
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
MetricImperial
225gAllinson's plain white flour
1 tspBaking powder
200gPeanut butter (crunchy)
175gBillington's Unrefined Light Muscovado Sugar
110gButter (unsalted)
1Egg(s) (free range)
Utensils
Large mixing bowl
Baking sheet
Baking paper
Cooling rack
Recipe Reviews
Just made these they are delicious best cookies I've made
Amazing cookies
Made these with Gluten Free flour. Perfect. Put half mixture in freezer and made second lot - perfect! Managed to get 16 biscuits out each half portion of the dough. Rowena,.... Edinburgh
After reading the reviews I reduced the sugar to 100gms and they turned out perfect! Really lovely crunchy cookies .Husband loved them !
Great cookies but very sweet, 100g of sugar made perfect cookies.
Very nice, replaced half sugar with white granulated, still turned out nice, made 15 biscuits. 12 50grm. And 3 40grms. Good comments about the taste from everyone who had 2 each.
