Peanut butter cookies
Simple cookies with peanut butter and whole peanuts
Hello foodies,
today I have a recipe for peanut butter cookies for you! They are perfect for a cosy baking afternoon with the kids.
The recipe is simple and very quick to make: peanut butter gives the full flavour, whole peanuts add the bite. You only need a mixing bowl, a scale and a baking tray. Let's get started!
Ingredients
Peanut butter cookies (14 bis 16 Stück)
Step by step
Dough
Sugar, butter and salt
Put 150 g raw sugar, 115 g soft butter and 1/2 tsp salt into a Mixing bowl and beat everything with the Whisk until light and fluffy. If the butter is still too hard, you can soften it briefly in the microwave.
Peanut butter, egg and baking soda
Add 50 g peanut butter, 1 egg and 1 tsp baking soda and mix until the dough is smooth and creamy.
I used a peanut butter without nut pieces, but you can also use crunchy peanut butter.
Natron 100g
Peanuts and flour
Take the Whisk off and add 60 g unsalted peanuts and 270 g flour at the end. Now mix the dough with the flat beater, as the Whisk would bend in the stiff dough. Mix for about 1 minute, until no flour is visible anymore.
Schweizer Weissmehl, 1 kg
Shaping and Baking
Portioning
Preheat the oven to 160 °C fan-assisted and place a perforated Baking mat on a perforated baking tray. Baking paper works too, but with the perforated mat the cookies bake much more evenly.
Weigh out portions of 45 g, shape them into balls and place them on the mat with some space between them. Press the balls flat on the tray. This recipe makes 14 to 16 cookies, so 2 trays.
Lochblech Aluminium 40 x 30 cm
Gelochte Backmatte
Baking
Slide the 2 trays into the oven at 160 °C fan-assisted for about 14 minutes.
Cooling down and enjoying
And here is the result! Let the cookies cool on the tray. But beware: the kids will devour them in record time!
Peanut butter cookies
Ingredients
Peanut butter cookies (14 to 16 pieces)
Preparation
- Dough: Cream the raw sugar, butter and salt, stir in the peanut butter, egg and baking soda, then fold in the peanuts and flour with the flat beater for approx. 1 min.
- Shaping: Form portions of 45 g into balls and flatten them on the perforated baking mat.
- Baking: Bake for approx. 14 min. at 160 °C convection, then let cool.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery, exactly the sizes this recipe has been tested with.
Ingredients
Baking soda 100g
Swiss white flour, 1 kg
Accessories
Aluminium perforated baking sheet 40 x 30 cm
Perforated baking mat
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure they turn out perfectly
As soon as the flour and peanuts are added, the dough becomes firm. Then switch to the paddle attachment, otherwise the whisk may bend.
Weigh each portion at 45 g. That way all the cookies are the same size and finish baking at the same time.
On the perforated baking mat, the heat reaches the cookies evenly from all sides. They come out nicely regular and without a bottom that is too dark.
Frequently asked questions
Yes, reduce the baking time by 2 to 3 minutes, depending on the size of the cookies.
Yes, that works without any problem. I used a peanut butter without nut pieces, but with crunchy peanut butter the cookies get a little more bite.
Yes, baking paper works too. However, the cookies bake more evenly with the perforated baking mat.
Print recipe
Choose what should appear on the printout.
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Comments
Question de Aline
By: Aline F. On 2020-05-17Bonjour! Si on les fait plus petits, faut-il diminuer le temps de cuisson?
Replied by: Karin On 2020-05-17