Peanut Butter Cookies
Finally, an easy, fast and economical recipe for Peanut Butter Cookies! Cook them in great quantity and keep them in the freezer. You will always have a nutritious snack at your fingertips!
Preparation
20 minutes
Cooking
12
Portions
24
Food storage
4 days in the fridge. Can be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 500 ml (2 cups) all-purpose flour
- 5 ml (1 tsp) baking powder
- 2.5 ml (½ tsp) baking soda
- 250 ml (1 cup) peanut butter
- 125 ml (½ cup) softened butter or non-hydrogenated margarine
- 160 ml (2/3 cup) sugar
- 2 eggs
Preparation
- Place both oven racks in the middle of the oven and preheat the oven to 180oC (350oF). Oil two baking sheets or cover with parchment paper. Tip: If you only have one baking sheet, bake the cookies in two batches.
- In a small bowl, combine the flour, baking powder and baking soda. Set aside.
- In a large bowl, add the peanut butter, softened butter or margarine, sugar and eggs and mix with a fork.
- Add the flour mixture and stir together until the batter has a smooth and even texture.
- Using your hands, make 24 balls about the same size and place 12 on each baking sheet.
- Flatten each ball slightly with a fork to make a disk.
- Place the baking sheets in the oven (one on each rack) and bake the cookies for about 6 minutes. Switch the baking sheets and bake for another 6 minutes, or until the tops of the cookies are no longer moist.
- Let cool for about 10 minutes before removing the cookies from the baking sheet. Tip: If you like your cookies crispier, turn off the oven and leave the baking sheets in the oven for another 4 minutes.
