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Peanut Butter Cookies

Peanuts are one of my favourite foods in the whole world, and I adore Peanut Butter to the point where I’ll eat it out of the jar with a spoon. If I ever end up developing a peanut allergy I don’t know what I’ll do since I’ll put peanuts into anything that I can possibly make work.

With all that being said… I always find Peanut Butter Cookies a bit underwhelming. Most of them are dry and don’t taste enough like peanuts for my liking, as if the people making them throw some peanuts into some cookie dough and called it a day. I like my cookies with a bit of chew, and a slight gooeyness. So I thought that if I wanted Peanut Butter Cookies done right, then I need to do it myself.

What makes my peanut butter cookies different to others you’ll find on the supermarket shelves? I’ve put a spoonful of peanut butter into the middle of the cookie dough to give them that hit of peanut butter and gooey texture that I love. If you too find peanut cookies a little underwhelming, then give these a try!

Peanut Butter Cookies

Print Recipe
Serves: 10 Cooking Time: 14 mins


  • 225g Plain Flour
  • 100g Caster Sugar
  • 75g Soft Brown Sugar
  • 125g Crunchy Peanut Butter
  • 125g Butter, Softened
  • 1 Egg
  • ½ tsp Vanilla Extract
  • ½ tsp Baking Powder
  • ½ tsp Bicarbonate of Soda
  • 100g Salted Peanuts
  • 10 tsp Smooth Peanut Butter



Add the crunchy peanut butter, softened butter, both sugars, egg, vanilla extract and a tablespoon of the flour to a bowl and whisky thoroughly until the mixture is pale and fluffy.


Add in the flour to the mixture, along with the peanuts, and mix it all together into a soft dough, but one that you should be able to shape into balls. If it's not firm enough for this, cover the bowl with cling film and pop it in the fridge for an hour to firm up.


Preheat an oven to 175°C (160°Fan)/350°F/Gas Mark 4


Line two baking sheets with greaseproof paper, and roll the dough into 20 equal balls (they should be about 40g each) and place half of the balls onto the baking sheet and flatten them down slightly.


Now add a teaspoon of smooth peanut butter into the middle of the dough, and now place the other ball of dough on top to sandwich the peanut butter into the dough, making sure to seal in the peanut butter so it doesn't seep out.


Place into the oven and bake for 14 minutes, making sure to turn the trays around halfway through for an even bake.


Remove from the oven and leave to cool onto the tray for ten minutes before transferring onto a wire rack and leaving to cool completely.

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