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Peanut butter Cookies

A glass cake stand with a stack of peanut butter cookies on top

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.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

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 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

  1. Weigh the dry ingredients into your TM bowl or food processor and mix well to combine.  
  2. Weigh in the cold butter cubes and blitz until the mix resembles fine breadcrumbs.
  3. Weigh in peanut butter and egg and mix until the mix resembles large crumbs. 
  4. 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. 
  5. Pop the oven on to 160°C fan (320°F fan)
  6. 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.
  7. Remove onto wire racks when cool.   These cookies will firm up as they cool down.
A weigh scale with a portion of cookie dough on top showing weight.
8. Weigh them for consistent sizes
A baking tray with cookie portions showing how to place them for baking.
9. Roll into balls and flatten a little

FAQ

Why do cmy ookies spread, why are they soft, why are they hard, why are they greasy? 

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! 

Alternative recipes

A glass cake stand with a stack of peanut butter cookies on top

Peanut Butter Cookies

4.89 from 9 votes

5 stars tells us you love the recipe

becs-table.com.au
These cookies could be made with any nut butter, but we like peanuts and thank goodness have no one with allergies.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Difficulty Easy
Course Snack
Cuisine Australian, Canadian
Servings 31 20 g balls
Method Thermomix

Equipment

  • 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

Make sure you leave the cookies on the tray until they’re cold to firm up
NOTE:
Many of the biscuit recipes on my blog have been written and tested before I developed my new Perfect Cookie Method for the Thermomix and Food processors. However, even though the above method is not what’s in my  “Perfect Cookie Making Course”, it’s been tested in 3 separate bake club sessions by my students, and it works a treat.  However, If you’ve done my course, I suggest you download the recipe template and follow the instructions.  That method is much quicker and easier.  😉

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.Picture of cookies for online courses

9 Comments

    1. 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.

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