Peanut butter Cookies
I have a few recipes for Peanut Butter Cookies, this is one of my favourites. As usual, it’s really easy and really delicious. If you know someone with a peanut allergy you might use a different nut butter (assuming they’re ok with that). Perhaps almond butter cookies. Oh YUM. Although if you’re lucky enough to have a family like ours, with no food allergies, then these are simply delicious. They’re a breeze to make in the Thermomix or food processor.
These cookies are easy to make. My only tip, apart from the usual “read the recipe before you start”, is to leave them on the tray until they are cold before eating or storing them. They’re quite tender until they’ve been allowed to go cold.
Some of the ingredients in this recipe
Rolled oats:
I love the addition of rolled oats in this recipe. Make sure you don’t grab instant oats, as we’re looking for the texture that standard rolled oats bring.
Baking Powder:
Use baking powder, not soda in this recipe. Yes they’re different. I teach all about this (and much more) in my baking classes and Bake Club Online. You’ll get a better result with baking powder here.
Flaked Sea Salt:
We all know these days that a little bit of salt adds so much flavour to our recipes, even sweet ones. I mean, who doesn’t like salted caramel out of the jar. Wait, should I have said that, maybe that’s just me?? Anyhow I think flaked salt will give you the best result for this recipe.
Brown and White sugar:
Yes, use them both in this recipe. They’re there to balance the texture. I teach all about this in my Perfect Cookies Courses.
Unsalted Butter:
I get a lot of people ask “why should I use Unsalted butter?”.
It’s a no brainer for me. I want complete control over how much salt goes into my recipe, so I like to add it all myself. There is no standard on how much salt a manufacturer puts in their butter, as each brand has its own formula. You can create perfect cookies every time if you are in control.
Peanut Butter:
I’ve tried many brands, but I have to say I keep coming back to Bega Peanut Butter. It’s an Australian brand, and I love it. If you have a particular brand you like, go for it. Crunchy or smooth, it’s all up to you. As mentioned earlier that you could use a different kind of nut butter. Go for it, and replace it with the same quantity. Peanuts are a good strong flavour, which is why I like them for this Thermomix cookie.
Why make this peanut butter cookie recipe?
We think this is one of the quickest easiest peanut butter cookie recipes around. It just works (for either a thermo cooker or food processor).
Step by Step for peanut butter cookies
- Weigh the dry ingredients into your TM bowl or food processor and mix well to combine.
- Weigh in the cold butter cubes and blitz until the mix resembles fine breadcrumbs.
- Weigh in peanut butter and egg and mix until the mix resembles large crumbs.
- Remove the crumbly mix from the bowl, weigh up into 30g portions, roll into balls, then flatten slightly. Place on a baking tray and set in the fridge.
- Pop the oven on to 160°C fan (320°F fan)
- Once the oven is at temperature, take the tray from the fridge and place it straight into the oven. Bake 12-15 minutes. until the edges of the cookies are golden.
- Remove onto wire racks when cool. These cookies will firm up as they cool down.
Alternative recipes
- Chocolate Hazelnut Cookies (Byron Bay look-alike)
- Oreo Biscuits
- Kingston Biscuits
- Venetian Biscuits
- Coffee Scroll Biscuits
- Honey Jumbles
Frequently Asked Questions
So many questions…. This recipe is pretty straight forward and very likely to reward your efforts with successful (and delicious) peanut butter cookies. However, cookie making is not always this easy, and I answer all these questions (and more) in my Perfect Cookies Courses. The best part is, If you have a question that’s not up in the course, ask at the end of any lesson. There’s a comment box for you to ask, and I’ll answer you. How good is that? You can’t do that with a cookbook, hey!
Peanut Butter Cookies
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becs-table.com.auEquipment
- 1 Thermomix or Food Processor
Ingredients
- 100 g plain flour
- 80 g rolled oats not instant
- 1 teaspoon baking powder
- 1/2 teaspoon salt or 1 tsp of flaked
- 100 g brown sugar
- 50 g white caster sugar
- 80 g unsalted butter
- 150 g peanut butter
- 1 large egg
Instructions
- Weigh the dry ingredients into your TM bowl or food processor and mix to combine. TM: MC in Mix for 5 sec/speed 5.
- Weigh in the cold butter and blitz until the mix resembles fine breadcrumbs TM: MC in, mix for 10 sec/speed 5.
- Weigh in peanut butter and egg and mix until the mix resembles large crumbs TM: set for 10 sec/speed 5.
- Remove the mix from the bowl, weigh up 30g portions, roll into balls, and then flatten slightly. Place on a baking tray and set in the fridge.
- Pop the oven on to 160°C fan (320°F fan)
- Once the oven is at temperature, take the tray from the fridge and place it straight into the oven. Bake 12 – 15 minutes Bake until the edges of the cookies are golden
- Remove onto wire racks when cool. These cookies will firm up when they are cold.
Notes
Want to know more?
Would you like to learn how to make awesome cookies with your food processor or Thermo appliance? Our Perfect Cookies 1 Course will make you an expert. It’s online, quick, fun and easy; you can log in whenever you like on any device you like. If you want perfect cookies every time, it’s great to understand some of the science. My cookie course has been so popular we’ve made a follow-up, the Perfect Cookies 2 Course.
This is a great recipe Bec. Thank you for sharing it. Not being an experienced cook, I wasn’t able to tell whether these were cooked after 12 minutes so decided to allow them to bake for the full 15 minutes. Mindful of your often mentioned advice to not overcook baked goods, I decided to remove them from the oven even though the colour hadn’t noticeably changed. I used two trays on racks 2 and 3 at 160’c Fan. The cookies taste delicious.
Every time you bake, you learn something, Ingrid. You won’t be saying you’re not an experienced cook soon. Love that you’re jumping in and trying recipes. 💖
I am going to make these today. Will come back and leave a review.
I dont like using the term cookies here in Australia. Biscuits are what we call them.
I will come back and make a review when I have finished making them.
Thank you so much for your comment! I hope you enjoy making them today. I completely understand about the terminology—here in Australia, “biscuits” is definitely the right word. Whenever you’re ready, I’d love to hear what you think once you’ve given the recipe a go. Looking forward to your review!
Thanks for the recipe Bec.. delicious and easy.. what sort of mini oven do you have please..I am planning on buying one to save on electricity with my big oven.. thanks 😊
Oh, you’re welcome, Judy. I have a Breville Smart Oven, and I love it for the two of us. Recently, I purchased their Smart Oven Air Fryer. While I’m not yet sure if I’m a fan of its air frying capabilities, it certainly handles toasting, baking, and roasting just as well as my other one. I generally love Breville products—they truly are smart! I’ll be doing more research on the air fryer and will share my thoughts once I’ve done more testing. But if your only after a bench top oven, I would go for the Breville Smart Oven Pro without air fryer.
What a wonderful recipe Bec. These were yummo. I added 6-8 cubes of uncrystallised Buderim ginger and blitzed it into the mix. Due to slightly reducing the sugar content in the mixture, I sprinkled the biscuits with light brown sugar prior to cooking. Once cooled, I topped with a light sprinkle of icing sugar.
Yum Helen, what a great variation. I love how my followers are learning it’s ok to adapt a recipe and how to do it with ease. YUM
Can u form with a cookie cutter?
Hi Zhade, You could bring the mix together and roll it out but due to the oats you wont get a really clean cut unless you trim them up afterward. Hope that makes sense.