Peanut Butter Cookies Recipe – Sharmis Passions

Peanut Butter Cookies are flavourful, nutty cookies made using flour, peanut butter, milk, butter, sugar and baking powder. These cookies are eggless, has a wonderful melt in the mouth texture and absolutely irresistible. It is full of peanut butter flavour, has a great texture and a classic recipe.

Using good quality peanut butter is the key to best tasting cookies. These cookies are soft, chewy from inside and have crispy outer edges. The best serving suggestion for this cookie would be to have along with a glass of warm or hot milk. Do try this and enjoy it with your kids.

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About Peanut Butter Cookies

Peanut Butter Cookies are a great delight when you are craving to have something sweet and mild. This recipe can be a great option for those looking for eggless cookies. They are so easy to make with the simple ingredients that you have in your pantry.

Peanut cookies are enjoyed by kids and quite a healthy alternative when compared to store-bought cookies. This is one of the classic cookie recipes that any one can try as it is easy and no fail.

My kids love homemade cookies and these cookies are their favourite. Whenever I make, they turn out so delicious that my kids finish them off in no time. Even hubby and my mother who are not fond of cookies love these as they are mild and no so heavy.

These cookies are soft, chewy in the center and crisp at the edges, both my kids love it so much. I added little vanilla extract but you can skip it and make it with out any flavouring too.

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Peanut Butter Cookies Video

Peanut Butter Cookies Ingredients

• Peanut butter – Good quality peanut butter gives good flavour and texture to the cookies. You can use creamy or crunchy variety as per your liking and preference.
• Flour – I have used maida(white flour). You can replace it with half and half of wheat flour with maida too.
• Sugar – I have used castor sugar and brown sugar for sweetness and colour.
• Butter – Provides the richness and acts a binding agent. Use unsalted butter.
• Baking soda – Helps the dough to rise and creates a light, fluffy texture.
• Milk – Adding warm milk is used to bring the dough together.
• Vanilla extract – Vanilla extract adds a mild vanilla flavour to the cookies. I used homemade vanilla extract, you can use store bought extract or essence too.

How to make Peanut Butter Cookies Step by Step

1.To a bowl add 1 cup (220 grams) flour and ½ teaspoon baking powder.

2.Whisk it well and set aside.

3.To a mixing bowl add ¼ cup (55 grams) butter , ¼ cup (50 grams) castor sugar, ¼ cup(50 grams) brown sugar and ½ cup(65 grams) peanut butter.

4.Whisk it well until creamy.

5.Then add ½ teaspoon vanilla extract. Give a quick mix.

6.Add flour mixture.

7.Mix it with a spatula until no dry flour is seen, it will look crumbly. Add 1 ½ tablespoon warm milk to it.

8.Mix to bring it together to a dough. If it does not come together then add little more milk around ½ tablespoon not more than that.

9.Scoop out the dough using a cookie scoop or use 1 tablespoon measure.

10.Scoop out the dough. We can get even sized cookies when using cookie scoop or tablespoon measure.

11.Roll between your palms and flatten it slightly.

12.Repeat to finish the dough. Place it on a baking tray with parchment paper. Press using a fork. Preheat oven at 180 DEG C for 10 minutes.

13.Press both sides to get a check pattern.

14.All cookies are ready to bake. If you don’t want the cookies to spread then chill the tray for 15 minutes before baking.

15. Bake in preheated oven at 180 DEG C for 12-15 minutes or until the edges starts to turn golden. Remove from oven, cool down then store.

Enjoy cookies warm or at room temperature, either ways they taste amazing.

Expert Tips

• Healthy variant – For a healthier option, you could opt for whole wheat flour or almond flour, you can try with 50:50 ratio with maida.
• Sweeteners – I have used a combination of sugar brown sugar and castor sugar. You can use just castor sugar fully too.
• Butter – Butter should be at room temperature and measured. I used homemade butter, you can use store bought too, make sure it is unsalted.
• Oven settings – The oven should be preheated before baking. Additionally, the center rack is the best preferred choice due to even heat distribution.
• Refrigeration – You can keep the dough in fridge until preheating time as this prevents the cookies from spreading too thin, but I skipped doing this.
• Baking time – The baking time depends on the cookie size and thickness. Mine got done in 12 minutes.

Serving and Storage

Peanut cookies are best served when warm or at room temperature. You can accompany them with a glass of warm beverage of your choice.

They can be stored in an airtight container at room temperature for 5 days. They should be cooled down to room temperature completely and then stored as this prevents them from turning soggy.

FAQS

1.Why do my cookies turn hard?

Over mixing your cookie dough can make it dry and tough, so to avoid this always make sure you just fold in all the ingredients gently. Over baking can also make cookies hard.

2.Can butter be replaced?

Yes, it can be substituted with oil, but results vary depending on the substitute of oil variety.

3.Can whole wheat or almond flour be used instead of maida?

Definitely yes, but adjustments has to be made to the recipe. Using almond or whole wheat flour caters to healthier and gluten-free choice. You can try with half maida and half wheat flour.

4.Can palm sugar be used?

Yes you can use palm sugar replacing brown sugar, though the taste may vary.

5.Does the same recipe work when an egg is added?

If adding egg you have to adjust the recipe accordingly. This recipe as such cannot be used for a egg version.

If you have any more questions about this Peanut Butter Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Peanut Butter Cookies Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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