Peanut butter cookies are a great way to use up the last bit of a jar of peanut butter. I suppose it depends if you even like the stuff. In our house, I only buy peanut butter to make these cookies. I don’t really rate it on toast, I can manage it in a PB&J sandwich (but it has to be more J than PB!) It’s yuck when you eat it with a spoon and The Boy & Misteright don’t eat it either. When you add peanut butter to cookies, it seems to take on a whole new flavour. It doesn’t even really taste that nutty any more, even when you use the crunchy stuff. It’s just a subtle tone of flavour running through.
These cookies are great to bake in a hurry when you have unexpected guests around, they don’t take very long at all and taste best when they are warm. They are never around long enough to go cold here! If you do end up with some leftover, peanut butter cookies are great smashed up and used in a biscuit base for something a little more special than a regular digestive or ginger nuts. You can top them with melted chocolate if you fancy it too but the temptation is always too great and they are gone before the chocolate is melted. If you melt the chocolate whilst the cookies are in the oven, they taste immense when dipped in the warm melted chocolate. Just watch you don’t leave it in there too long as the cookies can be very crumbly if you like them softer, they fall apart more but they are so much more delicious that way!
*This recipe contains nuts so please do not attempt it if someone in your household is allergic – reactions to peanuts can be severe*
- 16tbsp plain flour
- 4tbsp soft light brown sugar
- 8 tbsp smooth peanut butter
- 1 x free range egg yolk
- 75g butter
- put all of the ingredients together in a bowl
- mix together until combined into a dough that is smooth
- break the dough into 16 equal sized pieces
- squish with the back of a fork to flatten the dough out
- bake in a pre heated oven at Gas Mark 4 for 10-15 minutes
- 10 minutes for soft biscuits, closer to 15 for crunchy