Mary Berry’s Peanut Butter Cookies are made with self-rising flour, butter, crunchy peanut butter, light muscovado sugar, and a beaten egg. This easy peanut butter cookie recipe creates a delicious dessert that takes about 30 minutes to prepare and can serve up to 24 people.
This Peanut Butter Cookies Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Peanut Butter Cookies Ingredients:
- 8 oz (225g) self-rising flour (2 cups)
- 5 oz (140g) butter, softened (10 tbsp)
- 2.2 oz (65g) crunchy peanut butter (¼ cup)
- 5 oz (150g) light muscovado sugar (½ cup plus 1 tbsp)
- 1 large egg, beaten
How To Make Mary Berry Peanut Butter Cookies?
- Preheat the Oven: Preheat your oven to 350°F (320°F for convection) and line two large baking sheets with nonstick baking paper.
- Combine Ingredients: Measure 8 oz (225g) self-rising flour into a bowl, then add 5 oz (140g) softened butter, 2.2 oz (65g) crunchy peanut butter, and 5 oz (150g) light muscovado sugar. Rub the mixture with your fingertips until it starts to come together. Add the beaten egg and mix until a soft dough forms.
- Shape the Dough: Divide the dough into 24 pieces, roll each into a ball, and place them, well-spaced, on the prepared baking sheets. Flatten the balls slightly with a damp fork.
- Bake the Cookies: Bake in the preheated oven for 12–15 minutes until they are a pale golden brown.
- Cool and Store: Let the cookies harden on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
Recipe Tips:
- Soften the Butter: Let the butter sit out until it’s soft. This makes mixing easier and gives the cookies a better texture.
- Measure Correctly: Be exact with your measurements, especially the flour. Too much flour can make the cookies dry.
- Mix Gently: Once the dough forms, stop mixing. Mixing too much can make the cookies tough.
- Chill the Dough: If your kitchen is warm, put the dough in the fridge for 15 minutes. This helps the cookies keep their shape.
- Space Evenly: Place the dough balls evenly apart on the baking sheet so they bake evenly and don’t stick together
What To Serve With Peanut Butter Cookies?
These crispy peanut butter cookies pair well with a glass of cold milk, hot chocolate, or a cup of coffee. They can also be served alongside vanilla ice cream, fresh fruit, or a warm caramel dip for a delicious dessert.
How To Store Leftovers?
- Refrigerate: First, let the leftover peanut butter cookies cool until they reach room temperature. Then, place them in an airtight container and store them in the refrigerator for up to one week.
- Freeze: After the peanut butter cookies have cooled to room temperature, place them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to three months. To thaw, let the cookies sit at room temperature for a few hours before serving.
Mary Berry Peanut Butter Cookies Nutrition Facts
Serving Size: 1 cookie (28g)
- Calories: 130
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 95mg
- Potassium: 30mg
- Total Carbohydrate: 16g
- Dietary Fiber: 0.5g
- Sugars: 8g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Cinnamon Biscuits
- Mary Berry Iced Biscuits
- Mary Berry Granny’s Little Shortbread Biscuits
- Mary Berry Ginger Oat Crunch Biscuits
Mary Berry Peanut Butter Cookies
Description
Mary Berry’s Peanut Butter Cookies are made with self-rising flour, butter, crunchy peanut butter, light muscovado sugar, and a beaten egg. This easy peanut butter cookie recipe creates a delicious dessert that takes about 30 minutes to prepare and can serve up to 24 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 350°F (320°F for convection) and line two large baking sheets with nonstick baking paper.
- Combine Ingredients: Measure 8 oz (225g) self-rising flour into a bowl, then add 5 oz (140g) softened butter, 2.2 oz (65g) crunchy peanut butter, and 5 oz (150g) light muscovado sugar. Rub the mixture with your fingertips until it starts to come together. Add the beaten egg and mix until a soft dough forms.
- Shape the Dough: Divide the dough into 24 pieces, roll each into a ball, and place them, well-spaced, on the prepared baking sheets. Flatten the balls slightly with a damp fork.
- Bake the Cookies: Bake in the preheated oven for 12–15 minutes until they are a pale golden brown.
- Cool and Store: Let the cookies harden on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
Notes
- Soften the Butter: Let the butter sit out until it’s soft. This makes mixing easier and gives the cookies a better texture
- Measure Correctly: Be exact with your measurements, especially the flour. Too much flour can make the cookies dry.
- Mix Gently: Once the dough forms, stop mixing. Mixing too much can make the cookies tough.
- Chill the Dough: If your kitchen is warm, put the dough in the fridge for 15 minutes. This helps the cookies keep their shape.
- Space Evenly: Place the dough balls evenly apart on the baking sheet so they bake evenly and don’t stick together.
Mary Berry Peanut Butter Cookies