Easy Peanut Butter Cookies recipe
These Peanut Butter Cookies are simple to make, use only one bowl and taste amazing. They're full of peanutty flavours, sweet and crumbly. Why not find room for one in your lunch box... treat yourself.
Servings: 12
Equipment
- mixing bowl, spatuals, measuring spoons, fork, baking tray
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup caster sugar
- 1/2 cup muscovado sugar - light
- 1 large egg
- 1 1/2 cups plain flour all-purpose
- 1 teaspoon bicarbonate of soda baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Caster sugar for rolling
- 2 tablespoon caster sugar optional for rolling the balls in before baking. Gives a litle extra crunch.
Instructions
- Pre-heat the oven to 325F/170 C/150C Fan/Gas 3. Line two baking trays with baking parchment.
- Cream the butter, sugars and peanut butter together in a mixing bowl. Use either a wooden spoon or a hand-held electric whisk.
- Add the egg and the vanilla extract and cream together until everything is well combined.
- Add the flour, the baking soda (bicarbonate of soda) and a pinch of salt and mix until you have a soft dough. Place in the fridge for at least 1/2 hour before moving to the next stage.
- Next, using a tablespoon, scoop out 1 to 1 1/2 tablespoon amounts of dough. Press the ball of dough lightly into a little caster sugar.
- Space the dough balls out on a pre-prepared baking tray. Using a fork depress the dough lightly first in one direction and then the other to form a pretty criss-cross pattern.
- Bake in the oven for ten minutes or until lightly golden brown at the edges.
- Allow the cookies to cool before you try to move them as they are quite delicate at this point and may break.
Notes
Nutritional information is computer generated and is intended as a guideline only.
Storing - These cookies will last up to 4 days in an 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 above.
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Nutrition
Serving: 1cookie | Calories: 280kcal | Carbohydrates: 34g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 214mg | Potassium: 104mg | Fiber: 1g | Sugar: 21g | Vitamin A: 265IU | Calcium: 23mg | Iron: 1mg