Crunchy Peanut Cookies
PRINT RECIPEINGREDIENTS
- 60 g Block Margarine or Butter (at room temperature)
- 100 g Crunchy Peanut Butter
- 85 g Soft Light Brown Sugar
- 1 Free-range Egg (at room temperature; see Egg Size note below)
- ½ tsp Vanilla Extract
- 150 g Self-raising Flour (see Self-raising Flour note below)
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.
NOTES
Egg Size:
When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you’re unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That’s what this recipe has been tested with.Self-raising Flour:
Don't have self-raising flour? For this recipe, simply whisk together 150g (1¼ cups) plain flour and 2 teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.Tried this recipe?
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