While the title says ‘peanut butter‘, these actually work really well with almond butter and other kinds of nut butters as well. If using other nut butters make sure you add a pinch of salt to balance the sweet and nutty flavours.
These are seriously a pinch to make.
I messaged the recipe for these peanut butter cookies to my mother-in-law, who is absolutely wonderful, capable and remarkable in so many ways but who does not cook very often and definitely does not bake. She made them that very afternoon!
1 cup peanut butter (preferably pre-salted, but a pinch of salt will solve this)
1 cup caster sugar (if using brown sugar, reduce to 3/4 cup)
- Preheat the oven to 170 degrees Celsius
- Combine all the ingredients in a medium size bowl and stir thoroughly to combine.
- Line a baking sheet with a silicon baking mat or baking paper
- Spaced at least 4cm apart, roll tablespoons of dough into balls and then place on the baking sheet. Press each ball with the back of a fork first in one direction and then the other to form a cross hatch pattern. Cookies should be about 1cm in thickness.
- Bake for 6-8 minutes or until the edges are starting to colour slightly and the top is just set. Don’t be tempted to cook any longer.
- Remove from oven and allow to cool before removing from baking sheet. They are chewy in the centre and crisp on the edges. Keeps for about 7-10 days in an air tight container.
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