Peanut Butter Cookies Recipe
Peanut Butter Cookies are flavourful, nutty cookies made using flour, peanut butter, milk, butter, sugar and baking powder. These cookies are eggless, has a wonderful melt in the mouth texture and absolutely irresistible. It is full of peanut butter flavour, has a great texture and a classic recipe.
Servings15 cookies
Ingredients
- 1 cup (120 grams) flour
- ½ teaspoon baking powder
- ¼ cup (55 grams) butter
- ¼ cup (50 grams) castor sugar
- ¼ cup (50 grams) brown sugar
- ½ cup (65 grams) peanut butter
- ½ teaspoon vanilla extract
- 1 ½ tablespoon warm milk
Instructions
- To a bowl add 1 cup (220 grams) flour and ½ teaspoon baking powder.
- Whisk it well and set aside.
- To a mixing bowl add ¼ cup (55 grams) butter , ¼ cup (50 grams) castor sugar, ¼ cup(50 grams) brown sugar and ½ cup(65 grams) peanut butter.
- Whisk it well until creamy.
- Then add ½ teaspoon vanilla extract. Give a quick mix.
- Add flour mixture.
- Mix it with a spatula until no dry flour is seen, it will look crumbly. Add 1 ½ tablespoon warm milk to it.
- Mix to bring it together to a dough. If it does not come together then add little more milk around ½ tablespoon not more than that.
- Scoop out the dough using a cookie scoop or use 1 tablespoon measure.
- Scoop out the dough. We can get even sized cookies when using cookie scoop or tablespoon measure.
- Roll between your palms and flatten it slightly.
- Repeat to finish the dough. Place it on a baking tray with parchment paper. Press using a fork. Preheat oven at 180 DEG C for 10 minutes.
- Press both sides to get a check pattern.
- All cookies are ready to bake. If you don't want the cookies to spread then chill the tray for 15 minutes before baking.
- Bake in preheated oven at 180 DEG C for 12-15 minutes or until the edges starts to turn golden. Remove from oven, cool down then store.
- Enjoy cookies warm or at room temperature, either ways they taste amazing.
Video
Notes
- Healthy variant - For a healthier option, you could opt for whole wheat flour or almond flour, you can try with 50:50 ratio with maida.
- Sweeteners - I have used a combination of sugar brown sugar and castor sugar. You can use just castor sugar fully too.
- Butter - Butter should be at room temperature and measured. I used homemade butter, you can use store bought too, make sure it is unsalted.
- Oven settings - The oven should be preheated before baking. Additionally, the center rack is the best preferred choice due to even heat distribution.
- Refrigeration - You can keep the dough in fridge until preheating time as this prevents the cookies from spreading too thin, but I skipped doing this.
- Baking time - The baking time depends on the cookie size and thickness. Mine got done in 12 minutes.
Nutrition Facts
Peanut Butter Cookies Recipe
Amount Per Serving (20 g)
Calories 1
% Daily Value*
Fat 0.05g0%
Saturated Fat 0.03g0%
Polyunsaturated Fat 0.001g
Monounsaturated Fat 0.01g
Cholesterol 0.2mg0%
Sodium 15mg1%
Potassium 2mg0%
Carbohydrates 0.1g0%
Sugar 0.1g0%
Protein 0.05g0%
Vitamin A 2IU0%
Calcium 10mg1%
Iron 0.01mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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