Peanut Butter Biscuits Recipe

Print Recipe

5 from 1 vote

A simple and scrumptious biscuit with big and beautiful peanut butter flavours.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American, Australian

Servings: biscuits

Calories: 161kcal

Author: Libby Hakim

Equipment

baking trays

Ingredients

½ cup butter (125 grams)
½ cup brown sugar (100 grams)
½ cup caster sugar (110 grams)
1 egg
1 teaspoon vanilla extract
½ cup peanut butter, smooth or crunchy (140 grams)
1 ½ cups SR flour (220 grams) (or 1 ½ cups plain/all purpose flour + 3 teaspsoons baking powder)

Instructions

Pre-heat oven to moderate (180 degrees celsius / 355 degrees fahrenheit, fan-forced).
Grease three baking trays and line with baking paper.
Cream the butter and sugars until the mixture is pale and fluffy.
Add the egg and vanilla extract and beat again until combined.
Add the peanut butter and beat again until combined.
Fold sifted flour into the mixture until combined.
Roll mixture into balls (about 25 grams each) and place onto baking trays, leaving room for biscuits to spread.
Gently press a fork across each biscuit to flatten the biscuit and leave an indentation - and then a second time at right angles to the first indentation (creating a cross pattern).
Bake for 12-15 minutes or until a golden colour.
Allow to cool on tray for 5 minutes before transferring biscuits to a wire cooling rack to cool completely.

Notes

Storing: They should last up to a week if stored in an airtight container in a cool, dry place.

Freezing: Freeze the baked cookies in an airtight container for up to a few months. Defrost overnight at room temperature before serving.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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