Peanut Butter Cookies

Name: Peanut Butter Cookies
Total time: 29 min
Yield: 4 servings
Ingredients: 60 g Unsalted butter; 130 g smooth peanut butter; 100 g granulated sugar; 50 g Light brown sugar; 1 piece Egg; 1 tsp Vanilla extract; 130 g Plain flour; 0.5 tsp Bicarbonate of soda; 0.5 tsp Baking powder; 1 pinch Fine salt

29 min · 7 min 25s active · makes 12 cookies · ~530 g · Easy

Soft peanut butter cookies made with smooth peanut butter, butter, and vanilla. Classic texture with a tender crumb.

See more →

Peanut Butter Cookies

Soft peanut butter cookies made with smooth peanut butter, butter, and vanilla. Classic texture with a tender crumb.

See more →

TOTAL TIME

29 min

ACTIVE TIME

7 min 25s

QUANTITY

12 cookies · ~530 g

DIFFICULTY

Easy

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/10

Tools0/13

Ingredients

0/10 gathered · 4 servings

60g

130g

100g

50g

1piece

1tsp

130g

0.5tsp

1pinch

#	Quantity	Notes	State
1	60g	—	—
2	130g	—	—
3	100g	—	—
4	50g	—	—
5	1piece	—	—
6	1tsp	—	—
7	130g	—	—
8	0.5tsp	—	—
9	0.5tsp	—	—
10	1pinch	—	—

Tools

13 items

Serveware

1 item

Procedure

24 steps

1 of 24

Heat the oven to 180 °C and allow it to come fully up to temperature.

180°C

⏱ 10 min

2 of 24

Line the baking tray with baking paper.

⏱ 15s

3 of 24

Put the butter into the large mixing bowl.

Unsalted butter · 60 g

⏱ 5s

ResultUnsalted butter

4 of 24

Add the peanut butter to the bowl with the butter.

Smooth peanut butter · 130 g

⏱ 5s

ResultUnsalted butter and smooth peanut butter

5 of 24

Add the granulated sugar to the bowl.

Granulated sugar · 100 g

⏱ 5s

ResultUnsalted butter and smooth peanut butter and granulated sugar

6 of 24

Add the light brown sugar to the bowl.

Light brown sugar · 50 g

⏱ 5s

ResultUnsalted butter and smooth peanut butter mixture

7 of 24

Beat the butter, peanut butter and sugars together until the mixture is pale, light and fluffy.

⏱ 2 min

ResultLight creamed butter and sugar

8 of 24

Crack the egg into the bowl, discarding the shell.

Egg · 1 piece

⏱ 10s

ResultLight creamed butter and sugar and egg

9 of 24

Add the vanilla extract to the bowl.

Vanilla extract · 1 tsp

⏱ 5s

ResultEgg mixture

10 of 24

Beat everything together until fully combined and smooth.

⏱ 30s

ResultSmoothly beaten peanut butter mixture

11 of 24

Measure the flour into a medium bowl.

Plain flour · 130 g

⏱ 5s

ResultPlain flour

12 of 24

Add the bicarbonate of soda to the flour.

Bicarbonate of soda · 0.5 tsp

⏱ 5s

ResultPlain flour and bicarbonate of soda

13 of 24

Add the baking powder to the flour.

Baking powder · 0.5 tsp

⏱ 5s

ResultPlain flour and bicarbonate of soda and baking powder

14 of 24

Add the salt to the flour.

Fine salt · 1 pinch

⏱ 5s

ResultPlain flour mixture

15 of 24

Whisk the flour, bicarbonate of soda, baking powder and salt together until evenly combined.

⏱ 20s

ResultDry cookie mixture

16 of 24

Tip the dry cookie mixture into the peanut butter and egg mixture.

Dry cookie mixture · step 15

⏱ 10s

ResultSmoothly beaten peanut butter mixture and dry cookie mixture

17 of 24

Fold the dry ingredients into the wet ingredients with a wooden spoon until just combined and a soft dough forms — do not overmix.

⏱ 40s

ResultPeanut butter cookie dough

18 of 24

Scoop the dough and roll it between your palms into 12 equal balls, each roughly the size of a walnut.

Into 12 equal portions

⏱ 1 min

ResultPortioned cookie dough balls

19 of 24

Place the dough balls on the lined baking tray, spacing them well apart, then press each ball twice with the back of a fork in a crosshatch pattern to flatten it slightly.

Portioned cookie dough balls · step 18

⏱ 30s

ResultFork-pressed cookie dough

20 of 24

Slide the baking tray into the oven.

⏱ 5s

ResultFork-pressed cookie dough

21 of 24

Bake the cookies until they are golden at the edges and just set in the centre — they will still look slightly soft, but will firm as they cool.

180°C

⏱ 12 min

ResultBaked peanut butter cookies

22 of 24

Using oven gloves, lift the baking tray out of the oven and set it on a heatproof surface.

⏱ 10s

ResultBaked peanut butter cookies

23 of 24

Leave the cookies on the tray for 5 minutes so they firm up enough to handle without breaking.

⏱ 5 min

ResultCooled peanut butter cookies

24 of 24

Slide a palette knife under each cookie and transfer them to a wire rack to cool completely.

Cooled peanut butter cookies · step 23

⏱ 30s

ResultCooled peanut butter cookies

Total Time29 min

#	Product	Tool	Action
1	—	180°C	Heat the oven to 180 °C and allow it to come fully up to temperature.⏱ 10 min
2	—		Line the baking tray with baking paper.⏱ 15s
3	60 g		Put the butter into the large mixing bowl.⏱ 5sResultUnsalted butter
4	130 g		Add the peanut butter to the bowl with the butter.⏱ 5sResultUnsalted butter and smooth peanut butter
5	100 g		Add the granulated sugar to the bowl.⏱ 5sResultUnsalted butter and smooth peanut butter and granulated sugar
6	50 g		Add the light brown sugar to the bowl.⏱ 5sResultUnsalted butter and smooth peanut butter mixture
7	—		Beat the butter, peanut butter and sugars together until the mixture is pale, light and fluffy.⏱ 2 minResultLight creamed butter and sugar
8	1 piece		Crack the egg into the bowl, discarding the shell.⏱ 10sResultLight creamed butter and sugar and egg
9	1 tsp		Add the vanilla extract to the bowl.⏱ 5sResultEgg mixture
10	—		Beat everything together until fully combined and smooth.⏱ 30sResultSmoothly beaten peanut butter mixture
11	130 g		Measure the flour into a medium bowl.⏱ 5sResultPlain flour
12	0.5 tsp		Add the bicarbonate of soda to the flour.⏱ 5sResultPlain flour and bicarbonate of soda
13	0.5 tsp		Add the baking powder to the flour.⏱ 5sResultPlain flour and bicarbonate of soda and baking powder
14	1 pinch		Add the salt to the flour.⏱ 5sResultPlain flour mixture
15	—		Whisk the flour, bicarbonate of soda, baking powder and salt together until evenly combined.⏱ 20sResultDry cookie mixture
16	Dry cookie mixturestep 15		Tip the dry cookie mixture into the peanut butter and egg mixture.⏱ 10sResultSmoothly beaten peanut butter mixture and dry cookie mixture
17	—		Fold the dry ingredients into the wet ingredients with a wooden spoon until just combined and a soft dough forms — do not overmix.⏱ 40sResultPeanut butter cookie dough
18	—		Scoop the dough and roll it between your palms into 12 equal balls, each roughly the size of a walnut. → Into 12 equal portions⏱ 1 minResultPortioned cookie dough balls
19	Portioned cookie dough ballsstep 18		Place the dough balls on the lined baking tray, spacing them well apart, then press each ball twice with the back of a fork in a crosshatch pattern to flatten it slightly.⏱ 30sResultFork-pressed cookie dough
20	—		Slide the baking tray into the oven.⏱ 5sResultFork-pressed cookie dough
21	—	180°C	Bake the cookies until they are golden at the edges and just set in the centre — they will still look slightly soft, but will firm as they cool.⏱ 12 minResultBaked peanut butter cookies
22	—		Using oven gloves, lift the baking tray out of the oven and set it on a heatproof surface.⏱ 10sResultBaked peanut butter cookies
23	—		Leave the cookies on the tray for 5 minutes so they firm up enough to handle without breaking.⏱ 5 minResultCooled peanut butter cookies
24	Cooled peanut butter cookiesstep 23		Slide a palette knife under each cookie and transfer them to a wire rack to cool completely.⏱ 30sResultCooled peanut butter cookies
Total Time			29 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Arrange the cookies on a serving plate and bring them to the table.

Nutrition

per serving

Estimated · pre-cooking · 90% ingredients covered

Nutrient	Per serving
	580kcal
	13g
	30g
	11g
	69g
	40g
	3g
	129mg

Ingredients0/10

Tools0/13

Recipe

Peanut Butter Cookies

Soft peanut butter cookies made with smooth peanut butter, butter, and vanilla. Classic texture with a tender crumb.

What you’ll doYou will cream butter, peanut butter and both sugars until fluffy, then beat in egg and vanilla. Whisk the dry ingredients separately and fold them in gently—overmixing toughens the dough. Roll the mixture into walnut-sized balls, flatten each with a fork in a crosshatch, and bake until the edges are golden and the centres just set. Cool on the tray for five minutes before transferring to a wire rack.

Serves4

Total29 min

LevelEasy

Ingredients

Unsalted butter60 g
Smooth peanut butter130 g
Granulated sugar100 g
Light brown sugar50 g
Egg1 piece
Vanilla extract1 tsp
Plain flour130 g
Bicarbonate of soda0.5 tsp
Baking powder0.5 tsp
Fine salt1 pinch

Tools

Serving plateLarge mixing bowlOvenPalette knifeMedium bowlWire rackWhiskWooden spoonBaking trayHand mixerBaking paperForkOven glove

Method

Heat the oven to 180 °C and allow it to come fully up to temperature.

180°C10 minOven

Line the baking tray with baking paper.

15sBaking tray, Baking paper

Put the butter into the large mixing bowl.

5sLarge mixing bowlUnsalted butter · 60 g

Add the peanut butter to the bowl with the butter.

5sLarge mixing bowlSmooth peanut butter · 130 g

Add the granulated sugar to the bowl.

5sLarge mixing bowlGranulated sugar · 100 g

Add the light brown sugar to the bowl.

5sLarge mixing bowlLight brown sugar · 50 g

Beat the butter, peanut butter and sugars together until the mixture is pale, light and fluffy.

2 minLarge mixing bowl, Hand mixer

Crack the egg into the bowl, discarding the shell.

10sLarge mixing bowlEgg · 1 piece

Add the vanilla extract to the bowl.

5sLarge mixing bowlVanilla extract · 1 tsp

Beat everything together until fully combined and smooth.

30sLarge mixing bowl, Hand mixer

Measure the flour into a medium bowl.

5sMedium bowlPlain flour · 130 g

Add the bicarbonate of soda to the flour.

5sMedium bowlBicarbonate of soda · 0.5 tsp

Add the baking powder to the flour.

5sMedium bowlBaking powder · 0.5 tsp

Add the salt to the flour.

5sMedium bowlFine salt · 1 pinch

Whisk the flour, bicarbonate of soda, baking powder and salt together until evenly combined.

20sMedium bowl, Whisk

Tip the dry cookie mixture into the peanut butter and egg mixture.

10sLarge mixing bowlDry cookie mixture · step 15

Fold the dry ingredients into the wet ingredients with a wooden spoon until just combined and a soft dough forms — do not overmix.

40sLarge mixing bowl, Wooden spoon

Scoop the dough and roll it between your palms into 12 equal balls, each roughly the size of a walnut. → Into 12 equal portions

1 minLarge mixing bowl

Place the dough balls on the lined baking tray, spacing them well apart, then press each ball twice with the back of a fork in a crosshatch pattern to flatten it slightly.

30sBaking tray, ForkPortioned cookie dough balls · step 18

Slide the baking tray into the oven.

5sBaking tray, Oven, Oven glove

Bake the cookies until they are golden at the edges and just set in the centre — they will still look slightly soft, but will firm as they cool.

180°C12 minBaking tray, Oven

Using oven gloves, lift the baking tray out of the oven and set it on a heatproof surface.

10sBaking tray, Oven, Oven glove

Leave the cookies on the tray for 5 minutes so they firm up enough to handle without breaking.

5 minBaking tray

Slide a palette knife under each cookie and transfer them to a wire rack to cool completely.

30sWire rack, Palette knifeCooled peanut butter cookies · step 23

Arrange the cookies on a serving plate and bring them to the table.

Result · Peanut Butter Cookies

20sServing plateCooled peanut butter cookies · step 24

Printed 6 October 2026