Peanut butter cookies

Peanut butter cookies

How to Cook Cakes
12 very large cookies
Peter Cassidy

These are chewy, indulgent and delicious – everything you could ask for in a cookie!


Quantity Ingredient
70g unsalted peanuts
2 eggs, at room temperature
225g unsalted butter, softened
170g granulated sugar
170g soft dark brown sugar
1 teaspoon treacle
225g crunchy peanut butter
2 drops vanilla extract
90g plain flour
1 teaspoon salt
2 teaspoons baking powder


  1. Heat the oven to 170°C and place 2 oven shelves in the top and bottom third of the oven. Line 2 baking sheets with baking parchment.
  2. Put the peanuts into a roasting tin and toast in the oven for 10 minutes until very lightly coloured. Remove from the oven, tip onto a plate and set aside to cool, before roughly chopping.
  3. Break the eggs into a small bowl and beat using a fork to break them up.
  4. Using an electric whisk on a slow speed, cream the butter in a large bowl for 30 seconds, or until smooth and well broken down. Add the sugars and treacle and continue to mix for a few minutes until the mixture becomes slightly paler and fluffy.
  5. Beat in the egg in several additions, beating after each addition until just combined. Add the peanut butter and vanilla and beat in as briefly as possible, until just combined. Sift the flour, salt and baking powder over the creamed mixture and stir them in.
  6. Form the dough into 2 large sausages, 5cm in diameter, wrap each one in cling film and refrigerate for 30–60 minutes until firm enough to slice.
  7. Cut one dough sausage into 6 even-sized slices. Arrange 3 slices on each baking sheet, ensuring that they are at least 6cm apart as they will spread (these are very large cookies), and press down to lightly flatten. Sprinkle with a few of the toasted peanuts, place the baking sheets on the pre-arranged shelves in the oven and bake for 10–15 minutes. Halfway through the cooking time, swap the baking sheets over, turning them 180° as you do so to ensure even cooking.
  8. The cookies are done when they are lightly golden and just starting to set in shape with no obvious raw dough remaining; they will still appear soft, but will firm up upon cooling. Do not over-bake them, or they will lose their chewiness.
  9. Remove from the oven and leave the cookies to cool for 2 minutes, before transferring them to a wire rack to cool completely. Repeat the baking process with the second batch.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again