If you like peanut butter, you are going to LOVE these peanut butter cookies. They’re every peanut butter lover’s cookie dream!
Excuse the pun, but I think you’ll l go nuts for this reader recipe! My friend Kat is as sweet as the cookies she makes and I was so excited when she gave me this recipe because I love anything and everything peanut butter. I made these biscuits as soon as she gave me the recipe (way back in 2016) and was so busy enjoying them that I forgot to blog the recipe! It’s a crime against cookies, I tell you!
Since I rediscovered this recipe, I’ve been making up for lost time and peanut butter cookie-ing as if my life depended on it! Now, you can use any peanut butter you like for these, but I think the better the quality of your nut butter, the better the quality of your nut biscuits. I prefer a natural nut butter with no sugar added but if you’re peanut butter is on the sweet side, you might want to reduce the amount of sugar ever so slightly.
I like to use crunchy nut butter because I love the surprise of the nutty chunks and the texture in the cookie. If you are a smooth operator and like a smoother texture, just use a smooth peanut butter. Whatever you do, don’t forget the sprinkle of the salt at the end, it takes these cookies to the next level!
This recipe is super easy, the hardest parts are waiting for the dough to rest in the fridge and trying not to eat all the cookies in one go!
Are you a peanut butter fan? Are you on Team Smooth or Team Crunchy?
Makes 25 biscuits
Ingredients
60g raw sugar
100g brown sugar
150g peanut butter
1 teaspoon vanilla essence
1 egg
125g butter, softened
190g self raising flour
salt flakes, to sprinkle
How to – Tradtional
- Mix sugars, peanut butter, vanilla, egg and butter in a large bowl. Stir in the flour. Cover the dough and place in the fridge for a minimum of 2 hours.
- Preheat oven to 190C. Line two cookie trays with baking paper.
- Roll tablespoons of mixture into balls and place about 5cm apart on baking tray. Use a fork to flatten and make a crisscross pattern. Sprinkle with salt flakes and a little raw sugar.
- Bake for 8-10 minutes until golden. Allow to cool on trays for 5 minutes before placing on a cooling rack to cool completely.
How to – Thermomix
- Place sugars, peanut butter, vanilla, egg and butter in TM bowl. Mix for 30 seconds on speed 3. Scrape down sides of bowl and mix for another 30 seconds on speed 3.
- Add the flour and mix for 30 seconds on reverse speed 3 or until combined. Cover the dough and place in the fridge for a minimum of 2 hours.
- Preheat oven to 190C. Line two cookie trays with baking paper.
- Roll tablespoons of mixture into balls and place about 5cm apart on baking tray. Use a fork to flatten and make a crisscross pattern. Sprinkle with salt flakes and a little raw sugar.
- Bake for 8-10 minutes until golden. Allow to cool on trays for 5 minutes before placing on a cooling rack to cool completely.
