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Peanut Butter Cookies

Prep Time: 16 - 20 mins I Resting time: 30 mins I Baking time : 15 mins I Serve: 15 -16 Cookies

#cookies #peanutbutter #timsistastytable #butter #recipe

Peanut Butter Cookies taste great and are easy to make, with no fancy ingredients! These easy homemade cookies are soft and chewy, packed with peanut butter flavor, and they’re super delicious dunked in milk! Baked cookies can be stored in an airtight container for about 5 -6 days. In just few minutes of efforts you will have a wonderful batch of yummy homemade cookies for the whole family to enjoy!

Ingredients :-

For Dry Ingredients

1 cup + ¼ cup/150 g. All Purpose Flour 1 tsp. Baking Powder ½ tsp. Baking Soda ¼ tsp. Salt

For Wet Ingredients :-

100 g. White Butter (unsalted) ½ cup/100 g. Jaggery Powder ½ cup/100 g. Brown Sugar 1 cup/240 g. Peanut Butter (Crunchy) 1 Egg 1 tsp. Vanilla Essence

Method :-

For Dry Ingredients :-

In a large bowl add all the dry ingredients one by one. Mix well and set aside (covered)

For Wet Ingredients :-

To the large bowl add butter + jaggery powder + brown sugar and beat together. Next add peanut butter to the bowl and beat again. Next, add an egg to the bowl and beat well until smooth. Add the vanilla essence to the bowl and beat again until well combined

To the wet ingredient bowl, gradually add the dry ingredient mix (not whole at one time)mix well. Add the remaining dry mix to the bowl and mix again until everything is well combined. It may take a while for this dough to come together; and when it does, it'll be quite stiff

Cover the bowl with a lid and allow it to rest for 30 mins in the refrigerator

For Baking :-

Meanwhile, preheat the oven to 350°F. Line a baking tray with two baking sheets.

(or lightly grease it) Roll dough into 1-inch balls and flatten each cookie between your palms to about ½” thick and then place 2 inches apart onto ungreased baking sheets. Once all the cookies are placed on the baking sheet, using a fork make a cross-hatch design

Bake in the preheated oven for about 12 -14 minutes, until edges are golden; the tops won't have browned. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

Store cookies at room temperature in a glass/tin jar for a week or so; freeze for longer storage.

Time To Taste

Goes well with a glass of warm milk or enjoy with a cup of coffee/tea

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