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Peanut Butter Cookies

Quick and easy

10 Reviews

About the bake

We used crunchy peanut butter in these wonderful peanut butter cookies to add a bit more texture, and the caramel flavours from the light muscovado sugar turns these cookies into a heavenly treat.

30Total Time
15Prep Time
15Bake Time
12Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 170°C (fan 150°C, gas mark 3) and line 2 baking trays with baking parchment.

  2. Step 2:

    In a large bowl cream together the butter and sugar until pale and fluffy, then add the egg and vanilla bean paste and mix well.

  3. Step 3:

    Sift the flour, baking powder and bicarbonate of soda together and then add to the butter mixture in two batches, mixing thoroughly then stir in the peanut butter until evenly mixed.

  4. Step 4:

    Divide the dough into 12 equal balls and place these on the baking sheets leaving space between them as they will spread out during baking. Press down the balls lightly with the back of a spoon. Finally sprinkle on a few peanuts.

  5. Step 5:

    Place in the oven and bake for 10-15 minutes until they start to crack on top and are golden brown in colour. Leave to cool on the trays for about ten minutes then transfer onto a wire rack to cool completely.

Ingredients

    • 125g Butter (unsalted)
    • 195g Billington's Unrefined Light Muscovado Sugar
    • 1 Egg(s) (free range)
    • 2 tsp Nielsen-Massey Vanilla Bean Paste
    • 195g Plain white flour
    • 0.5 tsp Baking powder
    • 0.5 tsp Bicarbonate of soda
    • 300g Peanut butter (crunchy)
    •  Peanuts (handful)

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