Britishpeanutbuttercookies Recipes

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PEANUT BUTTER COOKIES



Peanut butter cookies image

With just three ingredients, these simple peanut butter cookies will delight kids and grown-ups alike - and they're gluten-free, too

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 27m

Yield Makes 16

Number Of Ingredients 4

200g peanut butter (crunchy or smooth is fine)
175g golden caster sugar
¼ tsp fine table salt
1 large egg

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
  • Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
  • Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
  • Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.

Nutrition Facts : Calories 126 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

BRITISH PEANUT BUTTER COOKIES



British Peanut Butter Cookies image

I found this on a vegan site - I was looking for a quick recipe for my nephew Rhys's birthday, in british measures, as I didn't have time to convert american ones! Its quick, easy and yummy!! Be careful when you remove the cookies from the tray as they are quite soft in the middle and can stick a bit.

Provided by myteddyslove

Categories     Dessert

Time 20m

Yield 15 cookies

Number Of Ingredients 6

75 g soft margarine
50 g smooth peanut butter or 50 g crunchy peanut butter
50 g caster sugar
50 g demerara sugar
100 g plain flour
1 pinch salt

Steps:

  • Blend margarine with peanut butter and then stir in the sugars.
  • Stir in flour to make a dough.
  • Shape the mixture into approx 15 balls.
  • Space them out on a baking tray and flatten each slightly with a fork dipped in flour, to make a criss cross pattern.
  • Bake tray for about 15 minutes at 200c/400f until pale brown.
  • Leave to cool slightly before very carefully transferring them to a cooling rack.

Nutrition Facts : Calories 111.5, Fat 5.8, SaturatedFat 1.1, Sodium 79.8, Carbohydrate 13.7, Fiber 0.4, Sugar 7, Protein 1.7

5 INGREDIENT PEANUT BUTTER COOKIES



5 Ingredient Peanut Butter Cookies image

These Peanut Butter Cookies come together with only 5 ingredients! Get ready for the softest peanut butter cookies you've ever had! Best news ever: they're also gluten-free!

Provided by Rachel Farnsworth

Categories     Dessert

Time 15m

Number Of Ingredients 5

1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the peanut butter, white sugar, and brown sugar together on high until creamy and smooth, 2-3 minutes. Add the egg and vanilla and mix until combined.
  • Using a heaping tablespoon, spoon the dough and roll into 1 1/4-inch balls. Place on prepared cookie sheet and place approximately 2-3 inches apart. Use a fork to press the cookies down, creating a cross-hatch pattern.
  • Bake in the preheated 350 degree oven for about 8 minutes.
  • Allow cookies to finish cooling completely on baking sheet before removing. Store in an airtight container.

Nutrition Facts : ServingSize 1 cookie, Calories 101 kcal, Carbohydrate 11 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 9 mg, Sodium 54 mg, Fiber 1 g, Sugar 10 g

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