Hi, hello! There’s been a bit of an unintentional radio silence on here of late which I can only apologise for. I’m never sure how much real life stuff people want on here, so tend to stick to the baking. So to help ease me back into the kitchen, here’s another classic from Granny’s little blue book; Crunchy Peanut Cookies!
I’m not a fan of peanut butter myself (honestly, I cannot stand the stuff) but I do appreciate that it has a rather large fan base. Despite my hatred for the stuff, I grew up with a sister who lived on a sole diet of peanut butter on toast for many years, so I learned to put up with it.
I think it’s perhaps the healthy eating and vegan lifestyles that has made peanut butter explode in popularity in recent years, so it only seemed right to share one of Granny’s peanut butter recipes. Of course, like many other things in time, peanut butter has changed too, so a couple of wee tweaks have had to be made to bring this recipe into 2018 but I have been assured by Granny that they do indeed taste like Crunchy Peanut Cookies should!
Granny's Top Tips
• Be sure to use Crunchy Peanut Butter for the best texture to your Crunchy Peanut Cookies.
• These biscuits are best enjoyed on the day they are baked as they will lose a bit of their crunch once stored.
Love this? Try this:
Crunchy Peanut Cookies
PRINT RECIPEINGREDIENTS
- 60 g Butter or Margarine at room temperature
- 100 g Crunchy Peanut Butter
- 85 g Soft Brown Sugar
- 1 Free-range Egg
- ½ tsp Vanilla Extract
- 150 g Self-raising Flour
INSTRUCTIONS
- Preheat your oven to 180°c (160°c for fan assisted oven or Gas Mark 4) and lightly grease a couple of baking sheets with a little butter.
- In a large bowl, cream the butter, peanut butter and sugar together until light and fluff.
- Add the egg and vanilla and mix until combined.
- Sift in the flour and mix to make a dough.
- Roll the dough into balls (about 1 tbsp of dough per ball) and place onto your pre-greased baking sheets. Press each ball lightly with the back of a fork to create a cross pattern.
- Bake in your pre-heated oven for 15-20 minutes until golden.
- Once cool enough to touch, transfer to a wire rack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
4 responses
My hubby wanted me to make these cookies as he loves peanut butter, they turned out perfectly and taste amazing. Yet another perfect recipe, thank you baking with granny xx
I am a home baker for my family. This biscuit recipe is THE best one I’ve ever come across. My family is so happy that I baked these, I had to quadruple the recipe to make it go around ha ha. Thank you so very much for sharing this.
Omg I’ve just found your recipe and baked a double batch for my grandchildren. Absolutely delicious and will definitely be making these again and again. Thumbs up from the grandchildren
Forgot to leave a rating re my comments above. Definitely 5* plus