Soft and Chewy Peanut Butter Cookies

Saturday 1 November 2014

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 Do you like peanut butter as much as I do?  I am betting you don't, or maybe you do, but whatever the case I bet I eat peanut butter in one way or another every day.   Usually its a piece of toast and peanut butter or a slice of bread with peanut butter on it . . .  but every once in a while I bake myself a peanut butter treat.

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Sometimes it will be a cake and sometimes it will be peanut butter cookies.  I have tried a lot of different peanut butter cookie recipes in my life time, but I always come back to this one because it is my favourite.

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 It's my favourite because the cookies end up big and soft and chewy.

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Just perfect for enjoying with a nice tall glass of milk for dunking . . .

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Not too sweet . . .  with just the right amount of peanut butter flavour . . .  almost fudgy.  Perfect for the lunch box, or the picnic box, or . . .  just for eating.

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It's makes just the right amount of cookies for a couple of days, which suits me to a "T."   Any more than that and I would be tempted to make a right pig of myself.  Bake em and you'll soon see what I am talking about.

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 *Soft and Chewy Peanut Butter Cookies*
Makes about 18 (3 inch) cookies

This makes lovely big soft and chewy peanut butter cookies. Perfect for stuffing into the lunch box, or just for enjoying with a nice tall glass of cold milk after school. 

85g of butter, softened (6 TBS)
200g  light brown muscovado sugar (1 cup packed, can use just soft light brown sugar)
1/2 tsp salt
340g of creamy peanut butter (1 1/3 cups)
1 large free range egg
2 tsp vanilla extract
140g plus 2 TBS of plain flour (1 cup plus 2 TBS)
1/2 tsp of bicarbonate of soda (baking soda)

Preheat the oven to 190*C/375*F/ gas mark 5.  Line two baking sheets with baking paper set aside. 

Cream the butter and sugar together until light and fluffy.   Beat in the salt and peanut butter.   Beat in the egg and vanilla.  Sift in the flour and soda.   Mix to form a soft dough.  Divide the dough equally into 18 portions and roll each between the palms of your hand into a round ball.  Place on the baking sheets, about 2 1/2 inches apart.  Press down lightly using a floured fork, first one day and then the other to make a cross hatch pattern and pressing them only to about 1 inch thickness. 

Bake until light golden brown and puffed, about 8 to 10 minutes, turning the pans around halfway through the baking time.   Allow to cool on the pan for five minutes before scooping off onto a wire rack to cool completely.   Store in an airtight container for up to 2 days.


  1. Love these cookies Marie!
    Look delicious:)

  2. Hey!
    Guess what! You can leave out the flour and butter from this recipe and it is the same recipe I have made since 1983..."Miracle Cookies" they were called, and that makes them gluten free!
    (Sometimes, I will mix in about 3 tablespoons of rice flour, I guess depending on the size of the egg and how greasy the peanut butter is...I know how thick the dough should be to roll them out...I mix in chocolate chips too!
    Only thing, you have to leave the Miracle Cookies to cool, otherwise they will fall apart! OH, and only 1 cup peanut butter, 1 cup sugar (1/2 brown, 1/2 white) 1 egg, 1 tsp vanilla, some choc. chips...that's it! Baking soda, only if I think about it!) Makes 2 dozen, they don't puff up much, but they are yummy!

  3. Thanks Gloria! xxoo

    Sounds interesting Kay and I am sure that anyone who needs to eat "gluten free" will find your information very helpful! Thanks for sharing! xx

  4. I have a few recipes..however Marie I will make yours next..certain they are perfect!

  5. If you like soft, chewy and fudgy Monique! You will love these! xxoo

  6. Marie, This recipe stuck in the old memory bank just waiting for the right afternon for me to give it a try--which was today! Hooray! Soft, chewy,and yummy!

    Thank you!


  7. So glad you enjoyed these Emmi! Doing the happy dance! xx

  8. Your recipe says 90 whereas it is meant to be 190 degrees. My cookies where raw when I took them out but I immediately put them back in again and adjusted the temp. They taste amazing but please proof read your writing before you publish it.

    1. I do my best to proof read grace, but occasionally something will get through. It is patently obvious however that 375* is not the same as 90*. that is barely not even a warm oven and useful only for warming plates. Occasionally something slips through. Well spotted and corrected now. Happy you were able to enjoy the cookies in the end. Rule of thumb on my blog is if you are in doubt, message me. I am always happy to advise.

  9. Thank you and the cookies where amazing.

    1. You are welcome Grace! I am happy you enjoyed them!


  11. So glad Monique linked to this one -- I must have missed it before!

    1. No problem Jeanie. They really are good cookies. TOO good sometimes! xoxo

  12. Hi there! I read about our cookies on Christine's blog and came by to get the recipe, I am a peanut-butter addict! Thanks for sharing and have a great weekend, Valerie

    1. I am so pleased you came to visit Valerie-Jael! I hope you will come again! Happy Weekend! xo


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