Peanut Butter Cookies
Peanut butter cookies are one of the most popular kinds of cookies. Add lemon zest for flavor.
Total Time
½ hour
Servings
Makes about a dozen and a half
110 g (120 ml / ½ cup / 4 oz) peanut butter
110 g (120 ml / ½ cup / 4 oz) white granulated sugar
110 g (120 ml / ½ cup / 4 oz) brown sugar
110 g (120 ml / ½ cup / 4 oz) butter or margarine, melted
1 egg
½ teaspoon vanilla essence
280 g (300 ml / 1 ¼ cup / 10 oz) all-purpose flour
¼ teaspoon salt
¾ teaspoon baking soda
Start by preheating oven to 180°C (350°F / gas mark 4).
Cream together sugars, melted butter, egg, and vanilla until creamy and smooth.
Combine flour, peanut butter, salt, and baking soda in the mixture from step 2.
After the mixture is complete, flatten small pieces into cookie shapes with a fork and place on an ungreased baking sheet at least 2 inches apart.
Bake in the preheated oven for 8–10 minutes, or until golden brown.
8–10 minutes
Pull out of the oven and allow to cool.
- •If low on brown sugar, combine the white sugar and 1 tablespoon of molasses together.
- •To give a sparkly look, dip cookie in step 4 on a small saucer sprinkled with sugar.
- •Smooth peanut butter works much better than chunky.
- •To flatten with a fork, press the tines of the fork across the cookie and then repeat going in the other direction to give a criss-cross pattern.
- •For the alternate recipe (see below), you can use peanut oil instead of vegetable oil.