Mini Peanut Butter Cookies
About the bake
For this Peanut Butter Cookie recipe we've chosen to use smooth peanut butter but it would work equally well with crunchy peanut butter. If you have some leftover peanuts press them into the uncooked dough before you bake for some added nutty crunch.
Method
Step 1
Preheat the oven to 170°C (fan 150°C, gas mark 3) and line 2 baking trays with baking parchment.
Step 2
In a large bowl cream together the butter and sugar until pale and fluffy, then add the egg and vanilla extract and mix well.
Step 3
Sift the flour, baking powder and bicarbonate of soda and add in two batches, mixing thoroughly then stir in the peanut butter until evenly mixed.
Ingredients for this step
- Allinson's Plain White Flour (195g)
- Bicarbonate of soda (0.5 tsp)
- Baking powder (0.5 tsp)
- Peanut butter (smooth) (300g)
Step 4
Take small pieces of the dough, about 1 inch round and roll into balls, place these on the baking sheets leaving space between them as they will spread out during baking. Press the balls down ever so slightly with the back of a spoon.
Placing your biscuits on a tray
Don’t place your biscuits too closely together or they will merge. Arrange the biscuits in staggered rows on the baking sheet to aid even cooking. Your biscuits should be at least one biscuit apart.
Step 5
Place in the oven and bake for 10 minutes until they start to crack on top and are golden brown in colour. Leave to cool on the trays for about 10 minutes then transfer onto a cooling wire to cool completely.
Step 6
If you would like, finish by topping each cookie with an extra spoonful of gooey peanut butter.
Ingredients
- 125gButter (unsalted)
- 195gBillington's Unrefined Light Muscovado Sugar
- 1Egg(s) (free range) (medium)
- 1 tspNielsen-Massey Vanilla Extract
- 195gAllinson's Plain White Flour
- 0.5 tspBaking powder
- 0.5 tspBicarbonate of soda
- 300gPeanut butter (smooth)
0 Baker Ratings
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?