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Peanut butter cookies

These peanut cookies are so simple and quick to make, crisp on the outside, soft in the middle and full of peanut flavour they are the perfect afternoon treat. This recipe uses crunchy peanut butter to add more texture, but this can of course be substituted for smooth peanut butter if preferred.

Makes 10-12


70g muscovado sugar

30g caster sugar

50g unsalted butter

1 large egg

1tsp honey

1 tsp vanilla extract

180g crunchy peanut

180g plain flour

Pinch of salt


Preheat the oven to 180°C/fan 160°C/gas 4.

Line a large baking tray with greaseproof paper or a teflon sheet.

Using begin by beating together the sugars and the butter.

Next beat in the egg, honey, vanilla extract salt and peanut butter.

Once incorporated stir in the flour to form a soft dough.

Take walnut sized balls of the dough and place onto the lined baking tray.

Using a fork press down on the dough balls to flatten slightly and create indents.

Place in the preheated oven to bake for 8-10 minutes until just browning on the edges.

Leave to cool on a wire rack.

Finished! Once cooled these are perfect with tea or coffee as a little afternoon treat.

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