Peanut Butter Cookies


  • 170g unsalted butter, room temperature
  • 105g light brown sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 185g peanut butter (smooth or crunchy)
  • 260g all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt


Preheat oven to 180C and line two baking sheets with baking paper. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 – 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together flour, baking soda and salt, then add this to the peanut butter mixture and beat until mixed. Tip: if at this point the batter is too soft to form into balls, place in the fridge for about an hour or until firm.

Roll the batter into 2.5 cm balls. Transfer cookies to the prepared baking sheet, placing a few cm apart. Then make a criss-cross pattern with a fork. Bake the cookies for about 10-12 minutes or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool.

These peanut butter cookies can be stored in an airtight container at room temperature for about a week; you can also freeze them for longer storage if needed. Makes about 40 cookies.

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