Peanut Butter Cookies

1. Mix Wet Ingredients

In a large mixing bowl, beat 150 grams of peanut butter, 120 grams of softened unsalted butter, 100 grams of brown sugar, and 80 grams of caster sugar until light and fluffy. It takes approximately 3–5 minutes.

Add 1 egg and 1 teaspoon of vanilla extract. Mix until well combined.

2. Combine Dry Ingredients

In a separate bowl, combine 180 grams of plain flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Give it a whisk.

3. Make the Dough

Gradually fold the dry ingredients into the wet ingredients until just combined. Don’t overmix.

4. Shape the Cookies

Scoop about 1 tablespoon of dough per cookie and roll into balls. Place them on a baking tray lined with baking parchment, leaving some space between them.

Use a fork to gently press the dough balls down in a crisscross pattern. This helps them bake evenly.

5. Chill and Bake

Chill the dough balls for approximately 15 minutes. This step is optional but helps prevent spreading.

Meanwhile, preheat the oven to 180°C (350°F).

Once the oven is preheated, bake the cookies for 10–12 minutes, until the edges are lightly golden, but the centre looks soft.

6. Cool and Serve

Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.

Tips for the Perfect Peanut Butter Cookies

To ensure that your cookies turn out really well, here are a few additional tips:

For Uniform Size: Use a small cookie scoop to portion the dough to create even cookies.

Cool Before Baking: Chill the cookies in the refrigerator for 15 minutes to help them hold their shape.

Avoid Overbaking: The cookies may look underbaked when you take them out of the oven, but they’ll firm up as they cool. Overbaking can lead to dry cookies.

Customization Ideas

Here are some delicious variations you can try to put your own spin on your cookies:

Chocolate-Dipped Cookies: Once the cookies have cooled, dip half of each cookie into melted dark chocolate and place on baking parchment to set. Sprinkle them with sea salt or chopped peanuts for even more crunch.

Jelly Thumbprints: Use your thumb to make a small indentation in each cookie before baking. Once baked, fill with raspberry or strawberry jam.

Oatmeal Cookies: Replace 50 grams of plain flour with rolled oats to create a chewy consistency.

Storage Suggestions

You can store peanut butter cookies in a few different ways to keep them fresh and delicious:

Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.

To keep them soft, place a slice of bread in the container—the cookies will absorb the moisture from the bread and stay fresh longer.

In the Refrigerator: If you need to keep them fresh for up to two weeks, store them in an airtight container in the refrigerator. For the best consistency, let them come to room temperature before serving.

Freezing Baked Cookies: Place the cookies in a single layer on a baking tray and freeze until firm. Then transfer them to a freezer-safe bag or container and separate the layers with baking parchment. The cookies can be frozen for up to 3 months. To enjoy, let them thaw at room temperature for about 15-20 minutes or microwave for a few seconds.

Freezing Cookie Dough: Shape the dough into balls and place them on a baking tray. Freeze the dough balls until solid, then transfer to a freezer-safe bag.

Bake directly from frozen, adding 1-2 minutes to the baking time.

For more sweet indulgence, check out these delicious recipes:

Chocolate Chip Cookie

Chocolate Crinkle Cookies

Oatmeal Zucchini Chocolate Chip Cookies

Conclusion

This recipe is just the beginning! Whether you dip them in chocolate, fill them with jam, or add a crunchy touch, peanut butter cookies are endlessly customizable. Try one of the variations or create your own, and share your baking adventures in the comments!