Peanut Butter Cookies


IMG_20140729_203220[1] 29/01/2014

My second bake and my second post in 2 days!

So, after making all those peanut butter, banana milkshakes for the lovely sunshine we’ve been having, I still have a rather large supply of peanut butter left over. while that’s never a bad thing, I thought I’d put it to good use and make some gorgeous (if I say so myself) peanut butter cookies.

I think the secret to these is a good pinch of salt and not over-baking.


  • 1/2 cup baking margarine, softened
  • 3/4 cup crunchy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cups plain flour


  1. Preheat the oven to 180C 
  2. Combine margarine, peanut butter, sugars, egg and vanilla and beat together until well combined.
  3. Add the flour, baking soda and salt and mix in well.
  4. Chill the dough in the bowl for 15 minutes in the fridge. 
  5. Roll the dough into golf-sized balls by hand and place on lined baking trays.
  6. Using a fork, press down on the balls to create a criss-cross pattern then bake in the oven for 7-10 minutes or until the edges are very lightly beginning to brown.
  7. Remove from the oven and allow the cookies to cool on the trays before removing to a wire rack. 

Maybe putting these cookies by the window-sill to cool wasn’t such a good idea as the amazing smell as people walked by meant they didn’t hang around for too long.  


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