Mary Berry Peanut Butter Cookies

The first time I made these, I completely forgot to soften the butter. I’d just got in from a walk, fancied a quick bake, and thought “oh, it’ll be fine.” It was not fine. The dough was stiff as a brick and the cookies came out dry, with sad little cracks.

But once I sorted that—and played around with the peanut butter ratio (yes, I wanted more crunch)—these cookies turned out glorious. They’ve got that proper snap on the outside and a rich, peanutty chew in the middle. Let me show you how I fixed it, and why these are now a forever biscuit tin staple in my house.

WHY THIS ONE WORKS SO WELL

The key is in the balance. Mary’s version doesn’t go too heavy on the peanut butter, which keeps them crisp instead of greasy (I’ve tested the greasier route… not worth it). Plus, using self-raising flour means you skip the faff of bicarb and baking powder but still get a lovely puff and light texture.
Also, light muscovado sugar—trust me—makes a massive difference. It brings a mellow, almost toffee flavour that plain caster sugar just can’t do.

INGREDIENTS + WHY THEY MATTER

• Self-raising flour (225g) – Lifts the cookies just enough. I tried plain flour with baking powder once, and they didn’t have the same even crumb.
• Butter (140g), softened – This is non-negotiable. If it’s too cold, the dough won’t come together properly, and your cookies will be too dense.
• Crunchy peanut butter (65g) – Adds texture and big nutty flavour. I once used smooth peanut butter, and the cookies lacked that satisfying crunch.
• Light muscovado sugar (150g) – For softness and a gentle caramel note. Brown sugar can sub in a pinch, but muscovado is the winner here.
• 1 egg, beaten – Binds the dough. If you skip it or underbeat it, the dough won’t hold properly and you’ll get spread-out puddles.

MAKING IT YOURS (WITHOUT RUINING IT)

I’ve tried a few swaps over the years—some worked, some were tragic.

• Egg-free? Try 1 tbsp ground flaxseed mixed with 3 tbsp water. It’ll give a similar structure, though the cookies come out a touch softer.
• Gluten-free? I swapped in a GF self-raising blend once. They were more crumbly, but still lovely if you add ½ tsp xanthan gum.
• Nut butter swaps? Almond butter worked well, but cashew was too mild and lost the oomph. And don’t even try natural peanut butter unless it’s very well mixed—it’ll throw off the whole texture.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Dough too crumbly	Butter too cold or not enough egg	Let butter fully soften + make sure egg is large
Cookies spread too much	Warm dough + overmixing	Chill dough for 15 mins, and mix gently
Pale and bland	Used white sugar or smooth PB	Stick to muscovado and crunchy peanut butter

HOW TO MAKE MARY BERRY’S PEANUT BUTTER COOKIES

1. Preheat oven to 350°F (or 320°F fan). Line two baking trays with nonstick paper.
2. Rub the flour, butter, peanut butter, and sugar together in a mixing bowl with your fingertips until it resembles damp sand.
3. Add the beaten egg and stir with a wooden spoon until a soft dough forms. It shouldn’t be sticky, just soft and slightly tacky.
4. Divide into 24 equal pieces (I weigh them—about 20g each for even baking).
5. Roll each into a ball, place them spaced out on your trays, and press gently with a damp fork for that classic crosshatch.
6. Bake for 12–15 minutes, until they’re golden at the edges but still soft in the centre.
7. Cool on the tray for 5 minutes (they’ll firm up), then move to a wire rack. They crisp beautifully as they cool.

TIPS FROM MY KITCHEN

• I weigh the dough balls for even baking—yes, it’s fussy, but worth it.
• If I want extra crunch, I sprinkle flaky salt on top just before baking.
• I always use an old metal tray—they brown better than on newer nonstick ones.
• I keep a damp tea towel under the bowl while mixing in summer—helps stop the butter melting into a greasy mess.

STORAGE + SERVING

• Lasts: Up to 5 days in an airtight tin (if they survive that long).
• Freezing: Freeze the raw dough balls and bake straight from frozen—add 2 minutes to bake time.
• Serving: I love them with milky tea, but they’re amazing crumbled over vanilla ice cream too.

FAQs

Q: Can I use smooth peanut butter instead of crunchy?
A: You can, but you’ll lose that lovely bite. I tried it—tasted fine, but the texture felt flat.

Q: Why did mine turn out dry?
A: Most likely overbaked or too much flour. Measure carefully and don’t leave them in a hot oven too long—they firm up as they cool.

Q: Can I double the recipe?
A: Yep! Just make sure to mix the dough gently—you don’t want to overwork it when scaling up.

Q: Can I add chocolate chips?
A: I have, and it’s divine. Add about 100g dark choc chips with the egg. Don’t go overboard or they’ll overwhelm the peanut flavour.

Try More Recipes:

• Mary Berry Madeleines
• Mary Berry Raspberry Knickerbocker Glory
• Mary Berry Limoncello Ice Cream
• Mary Berry Baklava