Old Fashioned Peanut Butter Cookies (eggless)
User Reviews
5
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Prep Time
10 mins
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Cook Time
13 mins
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Fridge time:
10 mins
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Total Time
33 mins
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Servings
24 cookies
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Calories
140 kcal
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Course
Dessert
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Cuisine
International
Old Fashioned Peanut Butter Cookies (eggless)
Description
This eggless peanut butter cookie recipe begins by creaming butter with caster sugar, brown sugar, and vanilla until light and fluffy to provide a tender crumb and sweetness. Smooth peanut butter is incorporated to give a dense, moist texture with nutty flavor. A sifted mixture of plain flour, bicarbonate of soda, and salt is folded in carefully to avoid overworking the dough. Optional chocolate chips or chopped peanuts can be added for variety in texture and taste.
The stiff dough is rolled into balls slightly smaller than golf balls and spaced evenly on baking sheets lined with parchment or silicone mats to allow for spreading. Pressing the dough balls down with a fork creates indentations that flatten them and produce the recognizable peanut butter cookie appearance along with even baking. The result is a chewy cookie with a rustic look, optionally enhanced by smoothing cracks by pinching edges before baking.
Ingredients
- 125 gram butter room temperature, unsalted
- 90 gram caster sugar
- 90 gram brown sugar soft
- 1 teaspoon vanilla extract
- 200 gram peanut butter crunchy or smooth
- 200 gram plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt only add half a teaspoon if you're using salted butter
- 100 grams chocolate chips optional
- 50 grams peanut optional, chopped
Instructions
- Thoroughly cream together the butter, caster sugar, brown sugar and teaspoon of vanilla extract until completely lightened in colour and fluffy in texture. You can use a hand mixer or a stand mixer for this step.
- Add the peanut butter and continue beating until fully incorporated.
- In a separate bowl, sift together the flour, bicarbonate of soda and salt. Optional: Combine with the chocolate chips or chopped peanuts if using.
- Add the dry mixture to the creamed wet ingredients and stir together with a spatula or wooden spoon until thoroughly combined. The dough will be quite stiff. Keep stirring until all traces of flour have been fully incorporated.
- Prepare two baking sheets with parchment paper or silicone mats.
- Roll spoonfuls of dough into balls slightly smaller than a golf ball. Evenly space them across the trays, leaving about 3 inches between each cookie to allow room to expand.
- Use a fork to press down on each ball, making indentations. Press again perpendicular to create a crisscross pattern. Avoid pressing too hard or they will become too flat.
- Chill the trays in the fridge for at least 10 minutes so the cookies firm up - longer is fine.
- Pre-heat the oven to 180C/356F/gas mark 4.
- Once the cookies are chilled, bake for 13 minutes in the preheated oven. All ovens are different, so keep an eye on them in the last few minutes. You're looking for a light golden top.
- Remove the cookies from the oven and leave them to rest on the trays for 10 minutes. After 10 minutes, transfer them to a wire rack to cool.
Notes
- These cookies have a rustic appearance; to achieve smoother round shapes without cracks, gently pinch together any cracks formed after pressing the dough with a fork before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 182mg | 8% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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