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Crunchy Peanut Butter Cookies

14 Reviews

  • Vegetarian

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. 

35Total Time
15Prep Time
20Bake Time


  1. Step 1:

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

  2. Step 2:

    Mix together the flour and baking powder.

  3. 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.

  4. 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.

  5. Step 5:

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


    • 225g Allinson's plain white flour
    • 1 tsp Baking powder
    • 200g Proper Nutty peanut butter
    • 175g Billington's Unrefined Light Muscovado Sugar
    • 110g Butter (unsalted)
    • 1 Egg(s) (free range)


  • Large mixing bowl
  • Baking sheet
  • Baking paper
  • Cooling rack

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