2014 - December

Peanut Butter Cookies

Image: © Corinne Morey

Author: Corinne Morey

Peanut Butter Cookies

For all those of you who love peanut butter, this recipe is your jackpot. These cookies are truly my all time favourites. But be careful, once you start you cannot stop, I guarantee it.

This recipe is given in American measures (cups and spoons). But do not be frightened. 1 cup = 230ml. So grab a cup about this size and you’re good. Spoons is easy. Table spoon is a soup spoon. Tea spoon is a normal spoon. And there you go! American already!

Preparation: about 45min

Makes about 2 ½ dozen cookies


  • ½ cup granulated white sugar
  • ½ cup granulated brown sugar
  • ½ cup peanut butter
  • ½ butter softened (=125gr)
  • 1 egg
  • 1 ¼ cups normal flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon of salt
  1. Heat oven to 180°C.
  2. In a large bowl, beat sugars, peanut butter, butter and egg with electric mixer on medium speed or with a spoon until well blended. Stir in flour, baking soda, baking powder and salt.
  3. Take two clean table spoons or your hands in order to shape little balls of 3-4 cm of dough that you place on your baking sheet/pan. Leave at least 3 cm between each ball.
  4. Flatten each ball with a fork in a crisscross pattern like on the image. Do not press to hard. Cookies should stay about 3-5mm thick. If you wish you can sprinkle a little sugar on the cookies in order to give them a crystal shiny finish.
  5. Bake 9 to 10 minutes or until light brown. Cool for 5 minutes then remove from cookie sheets to cooling rack.


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