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Peanut butter biscuits
A firm favourite with kids and peanut butter lovers alike, these nutty biscuits make great lunchbox treats, but are at their best when served with milk or coffee.
Makes about 30 biscuits
Ingredients
- ¼ cup (60g) butter
- ½ to 3/4 cup (125 ml to 180 ml ) crunchy peanut butter
- ½ cup (125 ml / 100 gram) brown sugar
- ½ cup (125 ml / 100 gram) white sugar
- 1 extra large egg
- 1 cup (250 ml / 140 gram) flour
- ½ teaspoon (2 ml) salt
- 1 teaspoon (5 ml) baking soda
- 1 teaspoon (5 ml) vanilla
Method
- Cream the butter and peanut butter until soft and smooth.
- Add sugar and beat well.
- Add egg and beat until light and creamy.
- Sift flour, salt and baking soda together and add to mixture. Mix well.
- Add vanilla and mix well.
- Form small balls, either by hand or using two teaspoons.
- Place on lightly greased baking sheets and bake for 8 to 10 minutes in a pre-heated oven at 180°C.
- Allow to cool and store in an airtight container.
Notes:
Because some peanut butters are sweetened more than others, you may want to use less sugar: you can easily reduce the amount of white sugar to just 1/4cup.
If the mixture seems to soft and sweet, you can also add up to 1/4 cup additional flour.
Comments
My favourite crisp cookie. And I always use the crunchy for these. I recently found unsweetened peanut butter and that is all I am using now. Its much nicer than the sweet one. Thank you for sharing xx
And crispy is the word: perhaps we should have called it "Crispy peanut butter biscuits". I'm curious to know who makes the unsweetened peanut butter you mentioned.
Unsweetened peanut butter in South Africa has a Yellow lid Black cat peanut butter.
thanks for your comments Colleen and Wilna! In NZ we use Pic's Really Good Peanut Butter which is roasted and ground in Nelson from Aussie nuts.
YUMMY !
These are divine. I had to adapt to make them dairy free. I had only 30 g margarine left, added the last of my kremelta too 40 gm, the made Jo the measure with canola Oli. Added a 1/4 square of choc to the top of each ball. I forgot to add salt, which was not needed as used commercial peanut butter, so salty enough
What fab cookies, thank you.
Your site look yum next to try is the choc cookies with chilli
I am so glad you've enjoyed them as well! I can share a totally different peanut butter cookie recipe which is gluten and dairy free. I saw this recipe in the NZ Healthy Food Guide:
Chewy Peanut butter and Chocolate cookies
1 cup peanut butter
1 egg
3/4 cup brown sugar
1/2 teaspoon baking soda
85g dark chocolate, chopped in chunks
Preheat oven to 180°C. Combine peanut butter, egg, sugar and baking soda in a bowl. Mix well. Add chocolate. Stir to combine.
Line a baking tray with baking paper. Using hands, shape teaspoonfuls of mixture in balls and place on tray about 5cm apart.
Bake for 10-12 minutes until lightly browned on top. Allow to sit on tray for a few minutes in oven, before removing to cool.
What is the difference between the baking soda and the bicarbonate of soda