Peanut Butter Cookies
If you want peanut buttery goodness in a soft fudgy cookie packaging, then look no further than these delicious peanut butter cookies.
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This is one of those recipes that I absolutely love no matter what the weather. But somehow I always seem to leave it off of the baking list until we get closer into the “ber” months.
Full of peanut butter flavour with a hint of vanilla and the added richness of brown sugar, these cookies are like the nutty cousin to chocolate chip cookies.
Three reasons why you will love this recipe
- It uses ingredients that you probably already have in the pantry. Make these now or later with no trips to the supermarket to stop you.
- It is super easy. This is a one bowl cookie recipe that doesn’t require any rolling out of the dough at all. This means less mess, less cleanup and more time for enjoying freshly baked peanut butter cookies!
- These cookies have that perfect combination of a soft fudgy inside with a firmer crispy edge. They are the kind of cookies that once you have finished the first one there are suddenly 3 more screaming at you from the cookie jar to take them too.
Tips and tricks for making peanut butter cookies
Shaping – I like to make these cookies with a heaped tablespoon of dough. Roll the dough into a ball using your hands. Gently press the dough ball between your palms to make a disk shape. You can also place the dough ball onto your baking sheet and press it flat using a fork if you would prefer.
Chilling time – Once you have prepared your cookies, they will need a little bit of chilling time. This firms up the cookie dough for baking. 20 minutes will be enough time for this but if you are making these ahead, you can leave them in the fridge for a day or two.
Freezing – This cookie dough freezes really well. To freeze your unbaked cookies you will need to roll out your cookies and place them onto lined baking trays. Place these in the freezer until the cookies are fully frozen. Then transfer them to a snaplock bag or an air tight container. Store in the freezer for up to 3 months. You can bake your frozen peanut butter cookies without defrosting simply add 4-5 minutes to your cooking time.
Add ins – Don’t stop at plain peanut butter cookies! Feel free to add in some tasty extras. You can add in up to 1 cup in total of chocolate chips, diced peanuts, mini marshmallows, m and ms or whatever else you like.
Ingredients
Method
- Cream together peanut butter, butter, and both lots of sugar in a large bowl.
- Mix through your egg and vanilla.
- Add your remaining ingredients and mix well until just combined.
- Taking a small spoonful at a time, roll dough into balls. Flatten slightly then arrange onto a lined baking tray, leaving a little space between each one, as they will get bigger as they bake.
- Set in the fridge for 20 minutes to firm up. While waiting, preheat your oven to 170 degrees celcius.
- Bake the cookies in batches for 8-10 minutes or until lightly golden and they are just firming up on the edge.
Notes
Thank you so much for taking the time to read through my peanut butter cookies recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
Crystal Rose
