This is the best easy peanut butter cookies that you will ever make! This cookie recipe is a fun thing to do with kids during a rainy weekend…
It is cookie time!
I decided to make some easy peanut butter cookies because I still had about half a small jar of peanut butter in my cupboard. I prepared delicious Thai chicken satay with a homemade peanut sauce last week – check it out.
This one below is a pretty simple cookie recipe since I’m not a cookie, biscuit or baking expert at all.
Easy Peanut Butter Cookies
Store these easy peanut butter cookies in a dry and airtight box or jar.
You can keep them for up to a week if you’re strong enough to resist them for so long. I sometimes like to sprinkle the cookies with a tiny pinch of fine sea salt right before baking, I love the combination between sweet and salty.
Video Recipe
Watch my video of how I’m preparing crunchy easy peanut butter cookies in my fabulous KitchenAid Stand Mixer Mini!
Homemade Gift
You can wrap these peanut butter cookies up as well and take them as a homemade gift for someone! I love it when people bring homemade treats instead of the usual flowers, wine or chocolates.
I also prepared these easy peanut butter cookies in my KitchenAid Stand Mixer: for those step by step instructions, scroll down to the second recipe below!
Do check out another sweet treat: my banana pancakes with melted peanut sauce on top!
Enough talk, let’s bake peanut butter cookies.
Enjoy!
Easy Peanut Butter Cookies Recipe
Then best easy peanut butter cookies you'll ever make...
- 1 ¼ cup pastry flour (160 g), sifted
- 4 oz unsalted butter (115 g), soft
- 3,5 oz salted peanuts (100 g), crushed roughly
- 1 cup brown sugar (120 g), or caster sugar
- ½ tsp baking soda
- ½ tsp baking powder
- 2 tbsp peanut butter
- 1 medium egg
- salt
- Add the soft unsalted butter to a large mixing bowl and pour in the brown (or caster) sugar.
- Stir well into a creamy mixture. Then add the egg.
- Stir well again. Pour in the sifted pastry flour, the baking power and the baking soda. Add a pinch of salt as well.
- Stir the ingredients well until you end up with a firm cookie batter. Then add the peanut butter.
- Stir well. Pour in the crushed salted peanuts.
- Combine all the ingredients. Let the cookie dough rest in the fridge for 30 minutes. Then divide the dough into 18 even portions and roll them into little smooth balls. Place them on a baking tray lined with baking paper and place the dough balls in the fridge for another 30 minutes.
- Press the dough balls down with a fork making the traditional cross imprints. Bake the peanut cookies (you can bake the cookies in batches if necessary) in a preheated oven at 356°F (180°C) for 20 minutes. Carefully remove the baked cookies from the hot oven. They will still be a little soft to the touch but they will set once the cookies cool down. Bake another batch of cookies.
Easy Peanut Butter Cookies
The best easy peanut butter cookies you will ever make! This cookie recipe is a fun thing to do with kids during a rainy weekend…
If you have watched my video of how I’m preparing crunchy easy peanut butter cookies, then you will notice that I used my fabulous KitchenAid Stand Mixer Mini!
Very true.
KitchenAid Stand Mixer Mini
My stand mixer is the best kitchen device to combine and prepare doughs. It is quick, clean and beats the dough in a very consistent way to make it well combined and airy.
Here are the step by step instructions to make peanut butter cookies in your KitchenAid Stand Mixer!
Enjoy…
Easy Peanut Butter Cookies Recipe
The best easy peanut butter cookies you'll ever make...
- 1 ¼ cup pastry flour (160 g), sifted
- 4 oz unsalted butter (115 g), soft
- 3,5 oz salted peanuts (100 g), crushed roughly
- 1 cup brown sugar (120 g), or caster sugar
- ½ tsp baking soda
- ½ tsp baking powder
- 2 tbsp peanut butter
- 1 medium egg
- ½ tsp salt
1) Add all the ingredients to the bowl of the Stand Mixer Mini. Attach the flat beater and lower the mixer head. Set speed 2 and knead the ingredients for 2 minutes.
2) Scrape the sides of the mixing bowl down. Set speed 2 and knead the cookie dough for another 4 minutes.
3) Tilt the mixer head up and remove the flat beater. Scrape the sides of the mixing bowl down again and remove the mixing bowl. Let the cookie dough rest in the fridge for 30 minutes.
4) Then divide the dough into 18 even portions and roll them into little smooth balls. Place them on a baking tray lined with baking paper and place the dough balls in the fridge for another 30 minutes.
5) Press the dough balls down with a fork making the traditional cross imprints. Bake the peanut cookies (you can bake the cookies in batches if necessary) in a preheated oven at 356°F (180°C) for 20 minutes. Carefully remove the baked cookies from the hot oven. They will still be a little soft to the touch but they will set once the cookies cool down. Bake another batch of cookies.
Cooking with Peanut Butter
There is something so extremely addictive about it.
And that is why I don’t buy peanut butter that often, I would eat it straight from the jar with a big spoon until my stomach starts to protest. Like I said before, I love the combination between sweet and salty.
So it is best to keep it out of my kitchen cupboards.
I don’t cook with peanut butter often. The few times that I used peanut butter was mainly to make sauces. For instance for my gado gado salad: an Indonesian vegetables salad with peanut sauce.
Or my stir fried cucumbers with peanut butter sauce.
Peanuts
What I do have in my pantry full time are salted peanuts.
Irresistible as well. I also added a handful of these salted peanuts to my easy peanut butter cookies dough: you’d be surprised how much crunch that gives the cookies once you bite into them!
A real must.
Oh here are another handful of recipes with peanuts and peanut butter then: African chicken and peanut soup! You will certainly like that one.
Curries
And (how could I forget) my creamy Thai massaman chicken curry! Love love love that one. Especially with boiled potatoes in it. A great Thai curry that doesn’t need boiled rice this time!
When I am talking about peanuts I should also mention one of our family favorites: my heavenly Vietnamese scallops with fish sauce, butter and peanuts! You can prepare the scallops on the barbecue or in a hot non-stick pan.
This treat is a recipe I took back with me after visiting Vietnam a couple of years ago. Whenever I see scallops for sale, I just have to make this recipe again!
What are the health benefits of peanuts?
By the way peanuts are also known as groundnuts.
It took me a while to realise that the first year when I started food blogging. Anyway, the health benefits of peanuts then! I’m sure they are good for you! Well I just googled it and it seems like peanuts are super food! They are rich in antioxidants, oleic acid, minerals, vitamins – boy loads of the good stuff!
A handful of peanuts a day is in fact a good addiction to your diet, so forget that bunch of overpriced and overestimated super food that specialists and magazines so want you to believe in!
Peanuts. Plain and simple, and available everywhere (no need to buy it over the internet).
Did you know?
Peanut butter is very popular in The Netherlands.
It started to appear in Dutch shop after the Second World War. In The Netherlands they call peanut butter ‘pindakaas’ which literally means: peanut cheese. Because the word ‘butter’ was strictly used for butter only, another word had to be used to name the treat. So cheese was chosen, something spreadable like cream cheese.
Pindakaas
Peanuts are very healthy, but is peanut putter also healthy?
Let’s see what goes into a jar of peanut butter. Well, peanuts of course! It’s required by law that peanut butter has to contain at least 90% of peanuts. Other ingredients that are added are sugar, salt and oil which makes the peanut butter extra creamy, soft, hearty and a people pleaser for all ages.
What’s the shelf life of an opened jar of peanut butter?
If you store an opened jar in the pantry, you can keep it safely for three to four months. Put the jar in the fridge and you will double its shelf life: six to eight months. Not that peanut butter lasts long here once it gets opened.
That’s why I always buy the smallest portion available.
What is your favorite: the creamy peanut butter or the crunchy peanut butter? I always go for the crunchy one if I have the choice. Spread that on a sandwich for breakfast, cup of coffee and I am a happy camper.
Enjoy my easy peanut butter cookies!
