Rich Peanut Butter Cookies

Ingredients

• 220 g (1 cup), packedsoft brown sugar
• 125 g (1/2 cup)peanut butter
• 115 g (1/2 cup), softenedbutter or margarine
• 1egg
• 155 g (1 1/4 cups)plain flour
• 3/4 teaspoonbicarbonate of soda
• 1/2 teaspoonbaking powder
• 1/4 teaspoonsalt
• 170 g (1 cup)peanut butter chips
• to tastegranulated sugar

Instructions

1. 1

   Mix the dough

   Heat the oven to 190°C (375°F). In a large bowl, beat the brown sugar, peanut butter, softened butter or margarine and egg with an electric mixer on medium speed until creamy, or mix them with a spoon. Stir in the flour, bicarbonate of soda, baking powder and salt, then fold in the peanut butter chips.

2. 2

   Shape and coat

   Shape the dough into balls about 4 cm (1 1/2 inches) across. Dip the tops in granulated sugar, then set them sugared-side up on an ungreased baking sheet, about 7.5 cm (3 inches) apart. Do not flatten them.

3. 3

   Bake the cookies

   Bake for 9 to 10 minutes, until lightly browned.

4. 4

   Cool and transfer

   Leave the cookies on the baking sheet for 5 minutes, then move them to a wire rack to cool.

What are peanut butter cookies?

Peanut butter cookies are a familiar American-style bake, known for a rich, nutty dough and a tender, slightly crumbly bite. This version keeps the classic cookie shape simple, adding peanut butter chips for extra flavour and pockets of sweetness.

The dough is rolled into balls and topped with sugar rather than marked with a fork. That makes shaping straightforward while leaving the cookies thick as they bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 3g protein, 21g carbs, 9g fat.

The flour and sugars provide most of the carbohydrates, while the peanut butter, butter or margarine and peanut butter chips contribute much of the fat. The egg and peanut butter provide some protein. Pair a cookie with fruit or yoghurt for a more balanced snack.

The ingredients that matter

Peanut butter: It brings the main nutty flavour and contributes to the dough’s richness. Use a well-stirred peanut butter so the texture is consistent.

Peanut butter chips: These add concentrated bursts of peanut-butter flavour. Fold them in after mixing the flour so they stay whole.

Brown sugar: Its moisture helps give the cookies a tender centre and a deeper sweetness than granulated sugar alone.

Mixing the dough

Creamy base: Beat the brown sugar, peanut butter, softened butter and egg until the mixture looks evenly combined and creamy. If mixing by hand, use a sturdy spoon and scrape around the bowl as needed.

Dry ingredients: Stir in the flour, bicarbonate of soda, baking powder and salt just until there are no obvious dry patches. Overmixing after adding flour can make the cookies less tender.

Shaping and spacing

Even balls: Aim for balls about 4 cm across so they bake at a similar rate. A spring-handled cookie scoop can make portioning quicker and more consistent.

Room to spread: Leave about 7.5 cm between the balls and keep them round. The recipe specifically leaves them unflattened, so resist pressing them down before baking.

How to judge doneness

Colour: Take the cookies out when they are only lightly browned, after 9 to 10 minutes. They may still feel soft in the middle while hot.

Carryover setting: Let them sit on the baking sheet for 5 minutes before transferring them to a rack. This brief rest helps them firm up without overbaking.

Plan the timing

Fresh dough: The stated total time is 40 minutes, including mixing, shaping, baking and cooling. Prepare the baking sheets and measure ingredients before you start to keep the process moving.

Make ahead: The covered dough can be refrigerated for up to 24 hours. If it becomes too firm to shape, leave it at room temperature for 30 minutes, as directed.

Serving and pairing

These cookies are easy to serve as an afternoon snack or to bring to a bake sale or shared gathering. Their sweetness pairs well with a glass of milk, tea or coffee.

For a more substantial snack, serve one alongside fruit or yoghurt. Keep the cookies on a rack until fully cool if you want their edges and centres to set before storing.

Recipe notes & tips

• Use softened butter or margarine so it mixes smoothly with the peanut butter and sugar.
• Scrape the bowl as you mix to help combine the dough evenly.
• Keep the dough balls unflattened, as directed, for thicker cookies.
• Use a cookie scoop to portion balls more evenly and help them bake at a similar rate.
• Watch for light browning at the 9-minute mark, as ovens can vary.
• Cool the cookies on the sheet for 5 minutes before moving them to a rack.

Variations

• Chunky peanut butter: Use it for a dough with more texture.
• Chocolate chips: Swap some peanut butter chips for chocolate chips.
• Salted finish: Add a small pinch of flaky salt to each sugared top before baking.
• Smaller cookies: Shape smaller balls and begin checking them earlier, since they may bake faster.
• Chilled dough: Refrigerate the covered dough for up to 24 hours, then let it stand for 30 minutes if it is too firm.

Common mistakes to avoid

• Overmixing the flour: Stir only until the dry ingredients are incorporated to help keep the cookies tender.
• Flattening the dough: Leave the balls rounded, as the recipe directs.
• Crowding the sheet: Leave about 7.5 cm between balls so they have space as they bake.
• Overbaking: Remove the cookies when lightly browned after 9 to 10 minutes; they will firm as they cool.
• Moving them too soon: Rest the cookies on the baking sheet for 5 minutes before transferring them to a rack.

How to store

Store fully cooled cookies in an airtight container at room temperature; they are best enjoyed within a few days. For longer keeping, freeze them in a sealed container and thaw at room temperature. The unbaked dough can be covered and refrigerated for up to 24 hours; let it stand for 30 minutes if too firm to shape.

Frequently asked questions