Peanut Butter Cookies

    35 minutes

    This recipe has been in my family for a long time. It was always a welcome treat while we did our homework after school. Mum used to press them down with a fork but I have pressed half a peanut into each before baking.


    Queensland, Australia
    142 people made this

    Serves: 10 

    • 125g butter, softened to room temperature
    • 1/2 cup (110g) white sugar
    • 1/2 cup (90g) brown sugar
    • 1/2 cup (125g) crunchy peanut butter
    • 1 egg
    • 1 1/2 cups (185g) self-raising flour
    • whole peanuts

    Preparation:20min  ›  Cook:12min  ›  Extra time:3min  ›  Ready in:35min 

    1. Beat together the butter, peanut butter and sugars.
    2. Add the egg, mix and gradually add the flour till it forms a soft dough.
    3. Roll teaspoonsful of the mixture into balls and place onto a lined baking tray, leaving room enough to spread.
    4. Press half a peanut into the top of each.
    5. Bake at 160-180 degrees C, 10 -12 minutes until brown. Transfer to wire racks for cooling.

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    Reviews in English (26)


    Great cookies. I used Xylitol in place of the white sugar (every little bit helps), and pressed a Dark Chocolate Melt in them before baking instead of a peanut. They looked very fancy. Much better than the no-flour peanut butter recipes I've come across. I just realised I used plain flour instead of self raising (!)... but they came out great anyway. Next time I'll do them with the SR Flour! oops!  -  20 May 2012


    Used different ingredients. i used marg as my daughter is allergic to dairy they tasted great next time i might use a bit more peanut butter to make a stronger peanut taste thanks for the recipe  -  07 Mar 2011


    I made this and it was exceptional. I had to add some extra flour, due to the peanut butter being oily. I also used nuttalex instead of butter and added pine and almond nuts due to not having peanuts. SO GOOD. Thank you for sharing this tasty treat!  -  11 May 2010