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Peanut Butter Cookies

North American · 25 min · Easy · 18 cookies

Peanut Butter Cookies

Dense, short and deeply peanutty, marked with the traditional fork crosshatch. The fastest cookie here — there is no butter to cream.

~180 cal per serving — Calories are approximate, per serving — a guide only.

soy-free
Plan it:

Method

  1. 1

    Beat the peanut butter and sugar

    Beat the peanut butter and brown sugar together until smooth and glossy, then beat in the plant milk and vanilla.

  2. 2

    Make the dough

    Stir in the flour, baking soda and salt to a stiff dough, then the chopped peanuts. It should hold a shape when you squeeze it; if it crumbles, add plant milk a teaspoon at a time.

  3. 3

    Shape and mark

    Heat the oven to 350°F (175°C). Roll the dough into balls, one per serving, onto a lined baking tray. Flatten each one with a fork, then again at a right angle, to give the crosshatch.

  4. 4

    Bake

    ⏱ 11 min

    Bake for 10–12 minutes, until the edges are set and the crosshatch has darkened slightly. They will look distinctly soft coming out of the oven and firm up completely as they cool.

Notes

Contains peanuts. Use a peanut butter with no added sugar if you can — the sugar quantity here assumes it. Natural peanut butter that separates must be stirred back together thoroughly first, or the dough splits.

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