Prep Time: 10 minutes + 10 minutes chilling time(in summer)
Cooking Time: 12- 15 minutes
Serves: Makes +- 32
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Peanut Butter Cookies I was a cookie, I think this would be it. Salt-of-the-earth, a little rough around the edges, unpretentious, nutty and I’d like to think, someone you’d want to have in your life forever, hahaha!
It’s no secret that my recipes are all about keeping food as simple and approachable as possible with maximum impact. No long lists of ingredients and long winded laborious methods, just good honest ingredients prepared with love, respect and minimal fuss. Always paying homage to old favourites done well. This recipe right here fits the Bits of Carey brief.  Moreish, crunchy and ”peanutbuttery” cookies made with only a handful of pantry ingredients. Best of all, the dough is made within seconds in a food processor. Then it’s a matter of rolling into balls, squishing and baking for 12 – 15 minutes. Super easy, budget friendly and crowd-pleasing cookies!  Package in brown paper bags with ribbon or fill cookie jars to make heartwarming edible gifts together with Old Fashioned Custard Cookies and Homemade Cranberry & Seed Crunchies.
Just putting it out there… How yum would Salted Peanut Butter Ice-cream be sandwiched between these cookies? Peanut butter fix, sorted!

Peanut Butter Cookies Butter Cookies
125 g salted butter
125 ml (125 g) smooth or chunky peanut butter
250 ml (200 g) sugar
1 egg
325 ml (200 g) cake flour
4 ml bicarbonate of soda
2.5 ml freshly milled coarse salt
Extra flour for rolling
Extra coarse salt for sprinkling

Place the butter, sugar and peanut butter into a food processor and blend until light and creamy.
Add the egg and blitz until well combined.
Add the flour, bicarb and salt. Blend until the mixture comes together to form a soft dough.
With floured hands remove from the food processor and place onto a lightly floured surface. Form into a compact ball.
Form and roll into 4-5 cm balls and place onto a lightly greased or lined baking tray (you should get out +- 32 pieces)
Flatten the dough balls with a fork and sprinkle lightly with a bit of coarse salt.
If it’s a hot day, chill in the fridge for 10 minutes
Preheat the oven to 180 Degrees Celsius (non-fan assisted).
Bake for 12-15 minutes (depending on size).
It will come out of the oven slightly soft, don’t stress! As the biscuits cool, they harden.
Allow to cool completely before storing in an airtight cookie jar.

Peanut butter love
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5 Responses

  1. Lee-Ann

    Tried these over the weekend. It was delicious. Used the 15ml spoon measure to measure each dough ball which yielded 30. Thanks for sharing!

  2. Seane

    Tried putting it in the blender it really doesn’t work.. its too thick and sticky. So mixed it in the bowl instead. Delicious. 🙂


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