Monday, 6 January 2014

Peanut Butter Cookies

This is based on a template in the +Rachel Cotterill book Design Your Own Cookies which I had the pleasure of proof reading some time ago. I decided on peanut butter because it's a taste I love (I could happily eat it by the spoonful straight out of the jar) and when eating them I could kid myself that I was having a semi-healthy breakfast.

Prepare:        15 minutes
Cook:            20 minutes
Serves:         12 cookies


                     250g     plain flour              
                     135g     muscovado sugar    
                      1/2tsp  baking powder        
                         1       egg
                     125g     butter
                     240g     crunchy peanut butter


Milk saucepan, large mixing bowl, baking trays, tray liners


Melt the butter, and allow to cool to room temperature.

Preheat the oven to 160°C / 320°F / gas mark 3.
Lightly grease or line two baking trays.

In a large mixing bowl, combine the flour, sugar, and baking powder.
If necessary, sieve to eliminate any lumps. If the sugar has solidified into a lump warm it in the microwave for around a minute. (I got this tip from Mary Berry on the Bake Off Christmas Special.)

Make a well in the centre of the flour mixture.
Add the egg and melted butter.
Break the egg yolk with a fork and gradually fold in the flour.

Knead the dough with clean hands until no dry patches remain.
Add the peanut butter and knead gently into the dough.

Divide the dough into twelve even-sized pieces.
Roll each piece between your palms to make a ball, then place on the baking tray and press lightly to flatten.
Remember to leave enough space for the cookies to spread in the oven.

Bake for 15-20 minutes, or until the surface begins to turn golden brown.


  1. They sound good Mike! I do love peanut butter.

  2. They're wonderful, Jac but far from healthy.

  3. These sound delicious! I adore peanut butter. In fact, it's a little dangerous to have it in the house... lest I eat the entire jar. I love that this recipe uses Muscovado sugar, too, I bet that adds a nice richness of flavor.

  4. Hi Willow, thanks for dropping by. Yes, like I said I too could happily eat the whole jar in one go. That's probably why my doctor's told me to cut down on the fat. :(


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