This recipe is a must for peanut butter lovers. I’ve been a peanut butter monster ever since childhood and peanut butter cookies remind me of childhood, those happy days when I would come home to the smell of cookies baking and know there was a treat in store.
Soft peanut butter cookies are a tasty all-time favorite treat for everyone, from young children to older people who might find hard cookies too much.
You will need baking trays to go in the oven, a silicone mat, greaseproof paper or oil so that the cookies don’t stick to the trays, and a spatula or fish slice.
Also, a mixer unless you prefer to mix by hand, bowls and whisks, jugs, measuring cups, a breadboard or clean surface to work on, spoons
Peanut butter is the star ingredient, of course, normally I use smooth peanut butter but you can use crunchy although gives a different texture.
Sugar is next, you will need both soft brown sugar and granulated sugar. Then you’ll need plain flour, eggs, vanilla essence, baking soda, and salt.
Chocolate chips are optional.
My recipe is:
- A cup of peanut butter
- A quarter of a teaspoon of salt
- A teaspoon of baking soda
- A cup and a half of plain flour
- One egg
- Three-quarters of a cup of light brown sugar
- A quarter of a cup of plain granulated sugar
- Half a cup of soft spreadable butter or softened cooking butter.
Mix flour baking soda and salt together thoroughly in one bowl. Add the chocolate chips if you’ve included them in your recipe.
Put the peanut butter in a separate bowl with the sugar and sugar and butter and mix well.
This is exciting, you’re already seeing and smelling the foundation mix of your cookies!
When this is a thoroughly mixed smooth mix, add the egg and vanilla.
Mix until this is a smooth paste.
Now, slowly add the flour, baking soda, and salt mix to the peanut butter mix, mixing continuously all the time so that it all blends in smoothly and becomes a batter mix.
When you have a completely cohesive mix, it is time to create the cookies! Preheat the oven and set it to 350 F.
Scoop out mix at about 1 or 2 tablespoons at a time, depending on preference, numbers required, and space, and make sure they’re cohesive, press them gently onto your oiled trays or greaseproof papered trays, some people use a silicone mat.
Now press the material down gently, not too firmly or the air will be lost and the cookies may bake hard. Score each cookie gently with a fork to make the classic ridges.
Now the cookies will bake for about 10 minutes – don’t leave them much longer or they may dry out.
Once done, place them on a cooling rack and try to resist burning your tongue, let them cool down!
You can store the cookies in an airtight tub or tin for up to 2 weeks in the unlikely event that they aren’t eaten straight away, and you can also freeze them for several months.