Peanut Butter Cookies© (Approx.40)


Cookie Mix
  • 1 teaspoon baking powder
  • 1 ½ teaspoons bicarbonate of soda
  • ½ teaspoon of salt
  • 11.2oz-320g caster sugar
  • 3.5oz-100g light brown sugar
  • 11.6oz-330g plain flour (sifted)
  • 8.8oz-250g unsalted butter
  • 1 teaspoon vanilla essence
  • 17.6oz-500g crunchy peanut butter
  • 2 medium eggs (room temperature)
  • 4.5oz-130g granulated sugar


  1. Start by making the cookie dough. In a large mixing bowl, add the flour, salt, bicarbonate of soda and baking powder. Mix together using a wooden spoon and set to one side
  2. In a separate large mixing bowl, combine both the sugars and the butter together until creamy and smooth in texture. Add an egg and combine again until full incorporated. Repeat with the second egg
  3. Add the peanut butter and vanilla essence to the egg mix and mix. Finally, add the flour mix to the wet and combine using an electric hand-whisk/stand mixer on a low setting until completely combined
  4. Cover the bowl with clingfilm and pop into the fridge for 1 hour
  5. Pre-heat oven to 374˚F/190˚C regular oven or 338˚F /170˚C fan assisted oven and line a 40cm x 27cm (16x10 inch) oven tray with baking parchment. Set to one side
  6. Remove cookie dough from the fridge and using a tablespoon, heap some mix together and roll into a ball using your hands. Roll the ball in the granulated sugar in a small bowl until it is fully covered. Pop onto the prepared baking sheet and gently press down using the back of a kitchen fork to make it squat and leave a pattern. Repeat 11 more times so you have approx. 12 cookies on the sheet. This will be your first batch
  7. Pop into the oven for 15 minutes. Remove and allow to cool for 10 minutes before carefully removing them from the baking parchment and onto a cooling rack to cool completely and get your next batch in the oven
  8. Repeat this process until all of the mix has been used (your number of cookies may differ depending on what sizes you are making). Store in an airtight container once fully cooled.

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