United States
Peanut Butter Cookies
Simple crosshatched peanut butter cookies, baked in two batches until the edges are set and the centres are still soft.
- Cuisine
- American cuisine
- Meal type
- Dessert
- Servings
- 24 servings
- Difficulty
- Easy
- Prep
- 20 min
- Cooking
- 24 min
- Total
- 44 min
Recipe
These straightforward peanut butter cookies use smooth 100% peanut paste, melted butter, two sugars, egg, flour and baking powder. The crosshatch is made with a lightly floured fork.
The dough makes approximately 24 cookies. Bake them in two batches of about 12, then let them rest briefly on the tray so they can firm up before cooling completely.
Practical cooking
Ingredients
24 servings
Ingredients
- 60 g unsalted butter, melted
- ½ cup icing sugar (½ of a 250 ml cup)
- ½ cup smooth 100% peanut paste (½ of a 250 ml cup)
- ½ cup white granulated sugar (½ of a 250 ml cup)
- 1 pc egg
- 1 tsp baking powder
- 1¼ cup plain (all-purpose) flour (1¼ of a 250 ml cup)
Nutrition per serving
- Energy
- 105 kcal442 kJ
- Fat
- 5.2 g
- Saturated fat
- 2.0 g
- Carbohydrates
- 13.7 g
- Sugars
- 7.4 g
- Fibre
- 0.6 g
- Protein
- 2.1 g
- Salt
- <0.1 g
Calculated estimate. Actual values may vary depending on the ingredients used.
Cook flow
Instructions
Total: 44 min
- 1
Make, shape and bake the cookies
Preheat and line the tray
Preheat a conventional electric oven with top and bottom heat to 175°C. Line a baking tray with baking parchment.
Start the wet mixture
In a bowl, combine the melted unsalted butter, smooth 100% peanut paste and egg. Use an electric hand mixer or a wooden spoon.
Mix until smooth
Mix the wet ingredients until smooth and evenly combined.
Combine the dry ingredients
In a second bowl, combine the plain flour, icing sugar, white granulated sugar and baking powder.
Make a stiff dough
Add the dry mixture to the peanut mixture and mix until a stiff dough forms.
Shape and crosshatch the cookies
Use a teaspoon to portion the dough and roll about 24 balls with clean hands. Arrange about 12 on the lined tray, leaving about 5 cm between them. Dip a fork lightly in flour and flatten each ball in two crossing directions.
Bake in two batches and cool
Bake the two batches sequentially on the middle rack for 10–12 minutes each, checking from 9 minutes. Remove them when the edges are set and lightly browned while the centres are still slightly soft. Leave on the tray for 5 minutes, then transfer with a spatula to a mat and let cool; they firm up and become crisper as they cool.
Refine
Tips and variations
Let the cookies rest briefly on the tray
The five-minute rest makes the cookies easier to move and they continue to firm up as they cool.
Flour the fork lightly
A light dusting of flour helps the fork release cleanly from the dough.
After cooking
Storage and serving
Knowledge graph