Peanut Butter Cookies
Classic peanut butter cookies with vanilla and a simple fork-pressed pattern.
These peanut butter cookies bake into sweet, lightly crisp-edged rounds with a soft centre. The source’s unusually high flour amount could make the dough dry, so this version uses a balanced flour quantity and adds a little butter for a tender crumb. Chill briefly if the dough feels sticky, then flatten each ball with a fork. Bake just until the edges are set; they firm as they cool. Heat oven to 180°C (350°F). Line two baking trays with parchment. Beat peanut butter, softened butter and sugar until creamy. Beat in egg and vanilla. Whisk flour, baking powder and salt. Stir into peanut butter mixture just until a soft dough forms. Roll tablespoon portions into balls and place 5 cm apart. Flatten each with a fork in a crosshatch.
Recipe card
Peanut Butter Cookies
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare oven
Heat oven to 180°C (350°F). Line two baking trays with parchment.
Mix wet ingredients
Beat peanut butter, softened butter and sugar until creamy. Beat in egg and vanilla.
Add dry ingredients
Whisk flour, baking powder and salt. Stir into peanut butter mixture just until a soft dough forms.
Shape cookies
Roll tablespoon portions into balls and place 5 cm apart. Flatten each with a fork in a crosshatch.
Bake
Bake 10 to 12 minutes until edges look set and lightly golden; centres may still be soft.
Cool
Leave on tray 5 minutes, then transfer to a rack to cool completely.
How to tell when it is ready
Leave on tray 5 minutes, then transfer to a rack to cool completely.
Tips
- Heat oven to 180°C (350°F).
- Beat peanut butter, softened butter and sugar until creamy.
- Whisk flour, baking powder and salt.
- Roll tablespoon portions into balls and place 5 cm apart.
Troubleshooting
- If dough crumbles, mix in a teaspoon of milk.
- If cookies spread too much, chill dough for 20 minutes.
Substitutions
- Use a commercial peanut-free seed butter, checking its consistency.
- Use gluten-free baking flour blend.
Variations
- Press a chocolate chip into each cookie.
- Use crunchy peanut butter for texture.
Serving suggestions
- Serve with milk or plant drink.
- Pair with coffee.
- Add to a cookie platter.
- Sandwich with chocolate spread.
Make ahead
Prepare components ahead and store safely. Store airtight at room temperature up to 5 days.
Storage
Store airtight at room temperature up to 5 days.
Food safety
Cool cookies fully before storing and label peanut allergen clearly.
Frequently asked questions
Can I freeze the dough?
Yes. Freeze shaped dough balls and bake from frozen, adding a few minutes to the time.
How should I store peanut butter cookies?
Store airtight at room temperature up to 5 days.
Serve with milk or plant drink. Store airtight at room temperature up to 5 days.
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