On Sunday, my friends and I had an online baking session together (each of us baked in our own homes) and this is the recipe they had chosen – a classic Peanut Butter Cookies recipe that I’ve blogged about 10 years ago. Honestly, I can’t believe I’ve been maintaining (and somewhat neglecting) this place for so long!
Looking at the old photos and erm, cringe-worthy text, I reckon it’s time for an update (I PDF-ed the original post for my reading pleasure 10-years down the road, hopefully this place will still be around…)
Tweaked Existing Steps, Added Freezing Instructions and Updated with New Step-By-Step Photos
The original steps to making the cookie dough is to cream butter and sugars together in a mixing bowl, and mix flour, peanut butter and egg in a separate mixing bowl before combining them together. I’ve tweaked the recipe steps to make it more like a standard cookie recipe, which hopefully is easier to follow. I’ve also updated with more detailed steps (including freezing details) and step-by-step photos.
I’ve really forgotten about these Peanut Butter Cookies, even though I previously said that it is one of my top favourite recipes (and apparently my mom liked it too, I should really make them again soon for her). However, my taste buds have changed to prefer less sweet things. Hence I found that these cookies (at 150 grams of sugar), are a bit too sweet for me. However my friends and X found them just the right sweetness.
Nevertheless, these cookies strike the balance of a slight crisp yet chewy cookies, just the way I love my cookies. I hope you will like them too!
|1) Sift flour and baking soda together.||2) Let butter come to room temperature (sit out of the fridge for 30min to 1hour) and add in sugar.|
|3) Cream until light and fluffy.||4) Beat in the egg. (Using the photo of another recipe as I've forgotten to take photo this time round!)|
|5) Beat in the peanut butter.||6) Add in the sifted flour mixture.|
|7) Beat on low speed until flour mixture has just been incorporated.||8) Add in chopped peanut (if using) and chocolate chips.|
|9) Chill the dough for at least 30min, up to overnight.||10) Scoop 1 tablespoon of dough and roll into a ball. Flatten slightly to about 1-cm thick.|
|11) Bake for 15 to 17min at 160C until golden at the edges.||12) To freeze, shape the cookies and place them on a baking sheet lined with parchment paper, making sure that they do not touch one another. Freeze until solid (about 1 to 2 hours) then transfer the dough into a ziploc bag.|
Peanut Butter Cookies
- Electric Mixer
- 200 grams plain flour
- ½ tsp baking soda
- 115 grams unsalted butter at room temperature
- 75 grams caster sugar
- 75 grams light brown sugar
- 1 egg
- 225 grams crunchy peanut butter
- 1 pinch salt optional
- 90 grams chocolate chips bittersweet or semisweet
- Measure flour and baking soda in a sieve. Sift onto a piece of parchment paper or into a large bowl. Set aside.
- In a separate mixing bowl, add in butter, caster sugar and light brown sugar. Using an electric mixer, cream the mixture for 3 minutes on medium speed, then scrape down the sides with a spatula. Cream the mixture for another 3 minutes on medium-high speed. The mixture should be of a pale brown colour, light and creamy. Scrape down the sides.
- Add in the egg. Beat on medium speed for another 1 minute then scrape down the sides. Add in peanut butter and salt and cream for another 1 minute on medium speed.
- Add in all the flour mixture. Beat on low speed until all the flour has just been incorporated. Add in the chocolate chips and beat on low speed until mixed into the batter. Use a spatula and scrape the sides and bottom of the mixing bowl so that the chocolate chips are evenly distributed. Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to overnight.
- Preheat the oven to 160°C / 320°F Line baking sheets with parchment paper.
- Scoop 1 tablespoon of dough. As the dough will be crumbly, squeeze to compact the dough together and roll to form a ball. Flatten the dough until it's about 1-cm thick and place on the lined baking sheet. Place the cookies 3-cm apart from one another on the baking sheet, as the cookies will spread during baking.
- Bake for 15 to 17 minutes until golden on the edges. Let cool completely in the tray before storing in an airtight container.
- Creamy peanut butter can be used instead. If you'd like to add chopped peanuts, add about 80 to 100 grams chopped peanuts.
- To freeze, shape the cookies and place them on a baking sheet lined with parchment paper, making sure that they do not touch one another. Freeze until solid (about 1 to 2 hours) then transfer the dough into a ziploc bag. Bake the cookies while still frozen, for 17 to 20 minutes.
- Adapted from 500 Cookies by Philippa Vanstone
Note To Self
- I personally find the cookies a bit sweet, so I will reduce the sugar to 50 grams each the next time.
(This post and recipe was first blogged on 21 Mar 2010. Updated in 2020 with new photos, details and recipe steps.)