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Crunchy peanut butter cookies

Total time1 h Preparation + cooking; may include waiting How this time is calculated

Preparation and possible waiting: 30 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings24

Rating 5.0 / 5 (1)

Buttery cookies made with crunchy peanut butter, with no added chocolate chips.
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Crunchy peanut butter cookies ready to serve

Key recipe details

30 minpreparation and possible waiting
30 mincooking
24servings
2.918 kcalwhole recipe
122 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h Preparation + cooking; may include waiting How this time is calculated

Preparation and possible waiting: 30 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Dessert 30 to 60 minutes International

Nut-free and 4 more Indicative dietary requirements

View full classification 20 tags
Diet
Vegetarian
Dietary requirements
Nut-freeSoy-freeFish-freeShellfish-freeSesame-free
Dish type
Dessert
Meal
Afternoon snackDessert
Preparation
Baking
Appliances
OvenMixing bowlKitchen scales
Cuisine
InternationalHome-style
Season
All year round
Occasion
For the whole family
Nutrition
High in proteinLow calorie
Total time
30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Dessert

Meal

Afternoon snack · Dessert

Total time

30 to 60 minutes

What you need

Ingredients

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Method

  1. Preheat a conventional oven to 175°C. Line two baking trays with baking paper.

  2. Beat butter, peanut butter, sugar in a bowl until evenly combined.

  3. Add egg, vanilla extract and mix until combined.

  4. In a separate bowl, mix plain flour, bicarbonate of soda, salt. Fold into the wet mixture just until no dry patches remain.

  5. Divide the dough into 24 equal portions. Shape into balls and place about 12 on each tray with around 5 cm between them. Flatten slightly.

  6. Bake one tray at a time on the middle shelf for 10–15 minutes until the edges are set and the centres are cooked. Rest on the tray for 5 minutes, then transfer to a rack to cool. Repeat with the second tray.

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