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stack of peanut butter cookies
30Total Time
15Prep Time
15Bake Time

Peanut Butter Cookies

Quick and easy

10 Reviews

About the bake

We used Proper Nutty 'Smunchy' 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. 

Credit to Liz Burnett for the recipe.

30Total Time
15Prep Time
15Bake Time


  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.


    • 125g Butter (unsalted)
    • 195g Billington's Unrefined Light Muscovado Sugar
    • 1 Egg(s) (free range)
    • 2 tsp Nielsen-Massey Vanilla Bean Paste
    • 195g Allinson's plain wholemeal flour
    • 0.5 tsp Baking powder
    • 1 tsp Bicarbonate of soda
    • 300g Proper Nutty peanut butter
    • 30g Peanuts (handful)

Nutritional Information

per 65g
  • 383cal Energy
  • 24g Fat
  • 9.1g of which Saturates
  • 32g Carbohydrates
  • 18g of which Sugars
  • 9.6g Protein
  • 0.6g Salt

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