Mary Berry Butterfly Cakes are crafted with margarine, sugar, self-rising flour, eggs, and baking powder. Baked in 15 minutes, this recipe yields 12 cakes. Top with butter icing for a delightful treat.
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Why You’ll Love Mary Berry Peanut Butter Cookies Recipe
- Irresistible Texture: Enjoy the perfect blend of crunchy and chewy textures in every bite.
- Rich Peanut Butter Flavor: Indulge in the creamy, nutty taste of peanut butter with every mouthful.
- Satisfyingly Sweet: Balanced sweetness from light muscovado sugar complements the peanut butter without overwhelming the palate.
What Is Mary Berry Peanut Butter Cookies Recipe?
Mary Berry Peanut Butter Cookies are delicious treats made from self-rising flour, butter, crunchy peanut butter, light muscovado sugar, and a beaten egg.
Mary Berry Peanut Butter Cookies Ingredients
- 2 cups (8 oz/225g) self-rising flour
- 10 tbsp (5 oz/140g) butter, softened
- ¼ cup (2.2 oz/65g) crunchy peanut butter
- ½ cup plus 1 tbsp (5 oz/150g) light muscovado sugar
- 1 large egg, beaten
How To Make Mary Berry Peanut Butter Cookies
- Preheat the oven to 350°F/Convection 320°F and line two large baking sheets with nonstick baking paper.
- Measure the flour into a bowl and add the butter, peanut butter, and sugar. Rub the mixture with your fingertips until it is starting to come together. Add the egg and bring together to form a soft dough.
- Divide the mixture into 24 pieces, roll them into balls, and place, well-spaced, on the baking sheets. Press the balls flat with a damp fork. Bake in the preheated oven for 12–15 minutes, until a pale golden brown.
- Leave on the baking sheet to harden for a few minutes, then lift off with an offset spatula onto a wire rack to cool.
- Store in an airtight container.
Recipe Tips
- Creamy Peanut Butter: Opt for creamy peanut butter for a consistent dough and delightful nutty flavor.
- Fork Press: Flatten the cookie balls with a damp fork to create the classic peanut butter cookie pattern.
- Pale Golden Brown: Bake until the cookies are just pale golden brown for a perfect balance of chewiness and crispiness.
What To Serve With Peanut Butter Cookies?
Serve Peanut Butter Cookies with milk, ice cream, chocolate fondue, Nutella, coffee, fresh fruit, whipped cream, caramel sauce, or peanut butter frosting.
How To Store Leftovers Peanut Butter Cookies?
- In the fridge: Place leftover peanut butter cookies in an airtight container and store for 5 days.
- In the freezer: Wrap leftover peanut butter cookies individually in plastic wrap and freeze for 3 months.
How To Reheat Leftovers Peanut Butter Cookies?
- In the oven: Place cookies on a baking sheet, and heat for 2-4 minutes at 350°F.
- In the microwave: Place leftovers peanut butter cookies on a microwave-safe plate and heat on high for 15-20 seconds.
FAQ’S:
Can I Use Creamy Peanut Butter Instead Of Crunchy?
Yes, you can substitute creamy peanut butter for crunchy in Peanut Butter Cookies.
How Do I Prevent The Cookies From Sticking To The Baking Sheets?
To prevent the cookies from sticking, ensure the baking sheets are lined with nonstick baking paper or greased lightly with butter or cooking spray before placing the cookie dough on them.
How Do I Know If The Cookies Are Undercooked?
Cookies are likely undercooked if they appear pale and soft in the center. To ensure they’re properly baked, look for a pale golden brown color around the edges and a slightly firm texture.
How Do I Prevent The Cookies From Spreading Too Much While Baking?
To prevent excessive spreading, ensure the cookie dough balls are evenly sized and spaced on the baking sheets.
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Mary Berry Peanut Butter Cookies Nutrition Facts
- Calories: 1161
- Total Fat: 63g
- Saturated Fat: 27g
- Trans Fat: 1.4g
- Polyunsaturated Fat: 8.8g
- Monounsaturated Fat: 21g
- Sodium: 1022mg
- Total Carbohydrates: 137g
- Sugars: 84g
- Protein: 21g
- Calcium: 218mg
- Iron: 4.6mg
- Potassium: 528mg
- Caffein:e 0mg
Mary Berry Peanut Butter Cookies
Description
Mary Berry Butterfly Cakes are crafted with margarine, sugar, self-rising flour, eggs, and baking powder. Baked in 15 minutes, this recipe yields 12 cakes. Top with butter icing for a delightful treat.
Ingredients
Instructions
- Preheat the oven to 350°F/Convection 320°F and line two large baking sheets with nonstick baking paper.
- Measure the flour into a bowl and add the butter, peanut butter, and sugar. Rub the mixture with your fingertips until it is starting to come together. Add the egg and bring together to form a soft dough.
- Divide the mixture into 24 pieces, roll them into balls, and place, well-spaced, on the baking sheets. Press the balls flat with a damp fork. Bake in the preheated oven for 12–15 minutes, until a pale golden brown.
- Leave on the baking sheet to harden for a few minutes, then lift off with an offset spatula onto a wire rack to cool.
- Store in an airtight container.
Notes
- Creamy Peanut Butter: Opt for creamy peanut butter for a consistent dough and delightful nutty flavor.
Fork Press: Flatten the cookie balls with a damp fork to create the classic peanut butter cookie pattern.
Pale Golden Brown: Bake until the cookies are just pale golden brown for a perfect balance of chewiness and crispiness.