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.
6 ingredients5 steps
Vegetarian
Ingredients
MetricImperial
225gAllinson's plain white flour
1 tspBaking powder
200gProper Nutty peanut butter
175gBillington's Unrefined Light Muscovado Sugar
110gUnsalted Butter (softened)
1Egg(s) (free range)
Utensils
Large mixing bowl
Baking sheet
Baking paper
Cooling rack
Nutritional information per 65g serving
Energy 364cal
Fat 20g
of which Saturates 8.5g
Carbohydrates 36g
of which Sugars 18g
Protein 8.2g
Salt 0.35g
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
110gUnsalted Butter (softened)
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.
19 Baker Ratings
Great recipe!! Made them a few times and great every time.
Love this?
Only used about 90g of sugar which was perfect for us! Otherwise a brilliant easy recipe nut relying on cups as a measure!
