Quick Peanut Butter Cookies

Ingredients

• 250 g (1 cup)smooth peanut butter
• 240 g (2 cups)buttermilk baking mix
• 100 g (½ cup)granulated sugar
• 100 g (½ cup), packedbrown sugar
• 48 g (¼ cup)shortening
• 80 ml (⅓ cup)water

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Mix the wet ingredients

   In a large bowl, mix the peanut butter, granulated sugar, brown sugar, shortening and water.

3. 3

   Add the baking mix

   Stir in the buttermilk baking mix.

4. 4

   Shape the cookies

   Use a large spoon to portion the mixture and shape it into balls.

5. 5

   Space on the tray

   Arrange the balls on an ungreased baking sheet, leaving 5 cm (2 inches) between them.

6. 6

   Press the tops

   Dip a fork in flour and press each ball flat, making a crisscross pattern.

7. 7

   Bake the cookies

   Bake for approximately 6 minutes, adjusting the time as needed for your oven.

8. 8

   Cool and remove

   Let the cookies cool slightly, then take them off the baking sheet.

What are peanut butter cookies?

Peanut butter cookies are an American-style bake with a rich, nutty flavour and a tender, crumbly bite. This version uses a prepared buttermilk baking mix, which keeps the ingredient list short and the method simple.

The familiar fork-marked pattern is practical as well as decorative: flattening the dough helps these cookies bake evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 890 calories, 22g protein, 114g carbs, 46g fat.

Most of the carbohydrates come from the two sugars and the baking mix, while peanut butter and shortening contribute much of the fat. Peanut butter and the baking mix provide most of the protein, though the exact amounts vary by brand. Pair a cookie with fruit or plain yoghurt for a more balanced snack.

The role of each ingredient

Peanut butter: smooth peanut butter blends easily with the sugars and gives the cookies their main flavour. The shortening adds fat without competing with that taste.

Baking mix: this is a prepared mix, not plain flour, so use the specified buttermilk baking mix if possible. Its composition can vary by brand, which may affect how much moisture the dough seems to need.

Mixing and shaping

Dough texture: mix the peanut butter, both sugars, shortening and water before adding the baking mix. Stir only until combined; the mixture should hold together well enough to shape into balls.

Fork marks: dip the fork in flour before pressing so it is less likely to stick. Press in two directions to make the crisscross pattern without flattening the cookies excessively.

Watch the short bake

Timing: the recipe gives approximately 6 minutes, but ovens and baking sheets differ. Check the cookies at that point and adjust the bake as needed rather than relying only on the timer.

Doneness: these cookies can still feel soft when they come out. Let them cool slightly on the sheet so they firm up before you move them.

Serving and texture

Serve the cookies once they have cooled enough to handle, with tea, coffee or a glass of milk. Their sweetness and peanut flavour also work well alongside fresh fruit.

For a softer centre, avoid extending the bake unnecessarily; for a firmer cookie, allow them to cool fully before serving.

Using the baking sheet

Spacing: leave about 5 cm between the shaped cookies so they have room as they bake. If they will not fit with that gap, bake them in batches.

Sheet choice: the method calls for an ungreased baking sheet. If you have more than one, let a hot sheet cool before shaping the next batch on it.

Recipe notes & tips

• Measure the brown sugar while packed into its measuring cup.
• Use smooth peanut butter so the dough is easy to mix and shape.
• Keep the cookies about 5 cm apart on the baking sheet.
• Flour the fork before making the crisscross marks to help prevent sticking.
• Check the first batch at around 6 minutes because oven performance varies.
• Allow the cookies to cool slightly before lifting them from the sheet.

Variations

• Crunchy peanut butter: use crunchy peanut butter for extra texture.
• Chocolate chips: fold a small handful into the dough after adding the baking mix.
• Cinnamon: add a little ground cinnamon to the dry baking mix for a warm spice note.
• Chocolate dip: once cooled, dip part of each cookie in melted chocolate.
• Smaller cookies: shape smaller balls and begin checking them earlier, as they may bake faster.

Common mistakes to avoid

• Using plain flour: the recipe calls for buttermilk baking mix, so plain flour will not behave the same way.
• Skipping the flour on the fork: the dough may stick; dip the fork in flour before pressing each cookie.
• Crowding the tray: cookies need space; bake in batches if they cannot be arranged 5 cm apart.
• Baking by appearance alone: the cookies may still be soft when hot; allow them to cool slightly before moving them.
• Leaving the dough balls unflattened: press them with the fork so the cookies bake more evenly.

How to store

Once fully cool, keep the cookies in an airtight container at room temperature for up to 3 days. Reheat briefly in a low oven if you would like them warm; avoid overheating, which can dry them out.

Frequently asked questions