Peanut Butter Cookies

Peanut butter cookies - crumbly shortbread dough made with peanut butter and brown sugar, with that classic fork crosshatch on top. They bake for 12-15 minutes, and the easiest way to check for doneness is by the smell. Delicious with milk or cocoa - I recommend it!

Peanut Butter Cookies

Crumbly cookies made with peanut butter and brown sugar, finished with the classic fork crosshatch pattern. Ready in 12-15 minutes.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 30 pieces

Ingredients Method Notes

Ingredients

  

• 200 g peanut butter
• 200 g butter room temperature
• 200 g brown sugar
• 1 egg
• 350-400 g flour start with 350 g
• 1 tsp baking powder

Method

 

1. Whisk the room-temperature butter with the brown sugar and egg.
2. Add the peanut butter and mix again until smooth.
3. Add the sifted flour (starting with 350 g) with the baking powder and quickly knead the dough.
   
4. Pinch off walnut-sized pieces of dough, roll into balls, and arrange them on a parchment-lined baking sheet, well spaced apart.
5. Press each ball with a regular fork to create a crosshatch pattern.
6. Bake in an oven preheated to 190°C for 12-15 minutes - check for doneness by smell.
   
7. Let the cookies cool completely. Enjoy!
   

Notes

Very good with milk or cocoa. The number of cookies depends on the size of your balls.

Tips

• Add the flour gradually: start with 350 g, and only add more, up to 400 g, if the dough is sticky.
• Mix quickly - shortbread dough doesn't like long kneading, which makes the cookies tough.
• Space the balls well apart: the cookies spread noticeably during baking.
• Check for doneness by smell - peanut cookies start smelling done once they're baked through.
• Let them cool completely: hot cookies are very fragile and break right on the baking sheet.