Peanut Butter Cookies

Making Peanut Butter Cookies

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1. Beat the butter, peanut butter and both sugars for 4 minutes until light and fluffy.

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2. Beat in the eggs one at a time, then the vanilla, scraping the bowl well.

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3. Whisk the flour, bicarbonate, baking powder and salt together and mix in on low until just combined. Fold in the chopped peanuts if using.

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4. Chill the dough 1 hour.

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5. Heat the oven to 180°C / 350°F and line two baking sheets.

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6. Roll the dough into 40 g balls and roll each in caster sugar.

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7. Space them 7 cm apart and press each twice with a fork, at right angles, to make the crosshatch and flatten the ball to about 1.5 cm thick.

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8. Bake 10 to 12 minutes until the edges are set and lightly golden but the centres still look soft.

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9. Cool on the tray for 5 minutes before moving to a rack.

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Related guide: Prep, cook and total time.

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Tips for Making Peanut Butter Cookies

• Dip the fork in sugar between cookies so it does not stick to the dough.
• Natural peanut butter makes the dough oily and unpredictable. Use a stabilised commercial one.
• Underbake very slightly for chewy centres; add two minutes if you prefer them crisp throughout.

What Goes With Peanut Butter Cookies

• Cold milk
• A cup of strong coffee
• A scoop of chocolate ice cream

Storing & Reheating Peanut Butter Cookies

Keeps 5 days in an airtight tin and freezes 3 months, baked or as dough balls.

Questions About Peanut Butter Cookies

Peanut Butter Cookies Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: optional ingredients are counted. How the figures are worked out.