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
Key recipe details
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
Nut-free and 4 more Indicative dietary requirements
View full classification 20 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dessert
Afternoon snack · Dessert
30 to 60 minutes
Method
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Preheat a conventional oven to 175°C. Line two baking trays with baking paper.
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Beat butter, peanut butter, sugar in a bowl until evenly combined.
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Add egg, vanilla extract and mix until combined.
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In a separate bowl, mix plain flour, bicarbonate of soda, salt. Fold into the wet mixture just until no dry patches remain.
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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.
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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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