Make easy Peanut Butter Cookies Recipe

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If you love peanut butter, you are going to love this easy peanut butter cookies recipe. The cookies are sweet, crumbly and wonderfully peanutty. They go beautifully into lunch boxes, will always be very welcome at picnics, and make an absolutely brilliant little snack.

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Bet you can’t just stop at one!

Quick and easy Peanut Butter Cookies on a baking tray with linen cloth

This easy peanut butter fork cookie recipe is really simple to make and is even easier if you have a hand-held mixer. (It’s a fork cookie because of the patterning made by using a fork. Yes, really.) It makes really light work of mixing everything together. They don’t take much longer if you mix them by hand either. Even better, they only take 10-12 minutes to cook.

Ingredients

What’s the best peanut butter to use? – choose your favourite peanut butter or alternatively make your own.
- Homemade peanut butter only takes a few minutes and if you make it yourself you can control just how crunchy or creamy it is.
- This easy Peanut Butter Cookie recipe works brilliantly with either creamy smooth peanut butter or a crunchy version.
sugar – the two different types of sugar are present to create a depth of flavour and texture in the cookie.
- rolling the cookie dough ball in caster sugar – This just gives the exterior of the cookie a little extra crunch. If you don’t like that idea then just leave it out.
- If you do not have muscovado sugar this recipe will work perfectly well if you substitute it with light brown sugar with only the tiniest difference if flavour.

Making this easy Peanut Butter cookies Recipe

Follow the instructions in the recipe below to make your cookie dough. The recipe works whether you use a mixer, hand mixer or a wooden spoon. I always something satisfying in the wooden spoon method but that’s probably just me.

make the dough – take about 1 1/2 tablespoon of dough, roll it in your hands just as if you were a pre-school. Sprinkle a little caster sugar onto the worktop and press the dough down onto it. This helps to create a really lovely outer crunchiness to the cookies.
chill the dough – allow the dough to chill in the fridge for at least 1/2 hour. Overnight is best for 30 minutes works. This lets all the ingredients relax a little and the cookies won’t spread out so much whilst baking.
the criss-cross pattern – use a fork to make a pretty criss-cross pattern on the top. This won’t work as well if you’ve used crunchy peanut butter as the nuts interrupt the pattern. The pattern won’t be so pronounced once they’ve cooked so be brave and press down fairly firmly.
- If you don’t like this patterning then skip this step.
Space out the dough – the cookies spread a little even after chilling so give them a little room to breathe.

Allow the cookies to cool – give them at least ten minutes to cool before moving the cookies onto a cooling rack to finish cooling completely. They are fragile whilst they’re still warm straight out of the oven.

Storing the Cookies

These cookies will last for up to 4 days if stored in a suitable airtight container.

Freezing – The dough freezes well and will last for 3 months.
Freezing uncooked cookies – Freeze the dough as ‘dough balls’ on a tray and once firm add to a suitable container and freeze until required.
Thaw the cookie dough – Allow the dough balls 1/2 an hour to thaw on the counter top. Press the dough into a little caster sugar as above, make the criss-cross pattern using a fork. (The dough should be soft enough to do this now.) and then bake according to the instructions given below.