peanut butter cookies

These peanut butter cookies get the mix of savoury and sweet just right. The mixture is also the perfect consistency of a soft yet chewy cookie, but can be baked for a couple of minutes extra to crisp them up. What are you waiting for? Get baking.


  • 235g unsalted butter, softened
  • ¾ cup light brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract (the real kind is preferable to imitation)
  • 1 cup crunchy peanut butter
  • 3 cups + 2 tablespoons plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾  teaspoon salt


  1. In your stand mixer, or using a hand mixture cream the butter and sugars together on a medium speed until smooth.
  2. Add the eggs and mix on high until combined. Scrape down the sides of the bowl as needed.
  3. Add the vanilla and peanut butter and mix on high.
  4. In a separate bowl, sift the flour, baking soda, and salt together. Then add in your wet mixture and mix on low speed.
  5. Once combined, your dough will need to chill for a few hours. Leave in the fridge for at least three hours, or overnight.
  6. Preheat your oven to 175°C.
  7. Roll balls of dough of about one to two tablespoons per cookie. Place these onto lined baking trays about 5cm apart.
  8. Press a fork into the cookies to flatten a little and give a pattern.
  9. Bake the cookies for 11 minutes or until they are a light brown colour on the edges.
  10. Allow to cool on the tray for a few minutes, before cooling completely on a wire cooling rack.

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