Cookbook:Peanut Butter Cookies

Peanut Butter Cookies
Category Cookie recipes
Servings Makes about a dozen and a half
Time ½ hour

Cookbook | Ingredients | Recipes

Peanut Butter Cookies are one of the most popular kinds of cookies. Add lemon zest for flavor.


Peanut butter cookies from the alternate recipe, made with chunky peanut butter.


  1. Start by preheating oven to 180°C (350°F or Gas Mark 4).
  2. Cream together sugars, melted butter, egg, and vanilla until creamy and smooth. If you're low on brown sugar, seek tip section below.
  3. Combine flour, peanut butter, salt, and baking soda in the mixture from step 2.
  4. After the mixture is complete, flatten small pieces into cookie shapes with a fork and place on an ungreased cooking pan at least 2 inches apart.
  5. Bake in the oven for 8-10 minutes, or until golden brown.
  6. Pull out of the oven and allow to cool.

Notes, tips and variationsEdit

  • If low on brown sugar, combine the white sugar and 1 tablespoon of molasses together.
  • To give a sparkly look, dip cookie in step 4 on a small saucer sprinkled with sugar.
  • Smooth peanut butter works much better than chunky.
  • To flatten with a fork, press the tines of the fork across the cookie and then repeat going in the other direction to give a criss-cross pattern.
  • For the alternate recipe (see below), you can use peanut oil instead of vegetable oil.

Alternate RecipeEdit

In the process of being flattened by fork.

This recipe has no egg or baking soda, and uses vegetable oil instead of butter/margarine; it adds honey.


  • 1/2 cup (120ml) peanut butter
  • 1/4 cup (60ml) honey
  • 1/4 teaspoon salt
  • 1/4 cup Vegetable Oil (see tip above)
  • 1/4 cup brown sugar (or white sugar and molasses, as above)
  • 1 teaspoon vanilla
  • 1 1/4 cups (300ml) whole wheat pastry flour (other flours likely work fine)


  1. Preheat oven to 375°F
  2. Cream all ingredients except flour together.
  3. Add flour and mix sparingly (should be dry enough to form into balls by hand without sticking).
  4. Form into walnut-sized balls and place on ungreased cookie sheet.
  5. Flatten with a fork (see tip above).
  6. Bake for about 8-10 minutes.

A double recipe makes about seventy 1 1/2" cookies.