Peanut Butter "Butter" Cookies

 

I recently received a surprise package in the post from my friend Tina who lives in the U.K.  Tina is a very dear friend of mine and really was instrumental in helping me when my life went pear shaped in the U.K. and I ended up returning to Canada in 2020.  She helped me to pack and arranged for the clearing of my house.  As well, she was a great support mentally and physically. I could not have asked for a better friend.

Anyways, she sent me this package and when I opened it up, I was moved to tears. Inside was the Turkey Award that I had won from the British Turkey Association in 2012 and an old wooden recipe box that I had painted back in the mid 1990's.  

I had no idea of what happened to any of my stuff when I left. I had simply just counted it as being lost.  I had no idea that Tina had saved these things for me and had plans to post them to me at some point.  I was so touched by her kindness.

 

This delicious peanut butter cookie recipe that I am sharing with you today comes from one of the cards that I had in that recipe box. Handwritten sometime in the 1990's from which source I have no idea, it is a cookie recipe I have been baking for over 30 years now. I was so pleased to get all of these recipes back.

This is crispy edged, chewy middled and have a lovely buttery texture and peanut butter flavor. If you want a crisper cookie, simply leave them in the oven for a few minutes longer. Enjoy!

If you would like to view a video of me baking these cookies you can check it here on YouTube. 

 

WHAT YOU NEED TO MAKE PEANUT BUTTER "BUTTER" COOKIES

Some pretty simple everyday store cupboard ingredients.  Using both butter and peanut butter in these lovely cookies ensures a lovely crisp cookie.

• 1 cup (115g) salted butter, room temperature
• 1 cup (180g) smooth peanut butter (NOT natural peanut butter)
• 1 cup (200g) granulated sugar
• 1 cup (200g) soft light brown sugar
• 2 large eggs, well beaten
• 2 tsp baking soda (bicarbonate of soda)
• 1/4 tsp salt
• 3 cups (375g) plain all-purpose flour

Everything for these cookies is pretty self-explanatory. There really is nothing out of the ordinary.  Do try to make sure all of your ingredients are at room temperature before you begin.

I use regular salted butter. No problem.  Also don't be tempted to use "natural" peanut butter. You will want to use a good quality processed peanut butter like Kraft, Jif, or Skippy. I used a dark roast smooth by Jif.  I love its rich roasted peanut flavor.

Make sure you pack the brown sugar solidly into the measuring cup.  I used Kirkland Signature brand organic granulated sugar. 

There is no vanilla in this recipe.

All purpose plain flour, not self raising, and do check your baking powder is fresh and fizzy before you use it by dropping some into a bit of hot water. If it sizzles it is good to go!

 

HOW TO MAKE PEANUT BUTTER "BUTTER" COOKIES

These are simple cookies to make.  The kids would probably love to help you make them.  

Preheat the oven to 350*F/180*C/ gas mark 4. Have ready several baking sheets which you have lined with baking parchment.

Measure the butter and peanut butter into a bowl and beat together until well amalgamated and smooth.

Beat in both sugars until they are well combined. Beat in the egg.

Beat in the baking soda and the salt.

Stir in the flour, mixing until everything is smooth and mixed together evenly. It will be a stiff batter.

Scoop out heaped TBS of dough and roll into balls about 3/4 of an inch in diameter. Place onto the baking sheets, evenly spaced, leaving at least 2 inches for spreading in between the balls.

Press down lightly with a fork.

Bake in the preheated oven for 8 to 10 minutes. They should be golden brown on the bottom and crispy edged. If they are not you can return them to the oven for a further 2 to 3 minutes.

Leave on the baking sheets for five minutes before scooping onto wire rack to finish cooling completely. Once cold store in an airtight container.

 

These are beautiful cookies that are completely at home with an ice-cold glass of milk.  Children love them as do adults.  They also go great with a nice hot drink.

They are beautifully crispy edged. If you would like them to be crisp throughout rather than chewy middled, by all means leave them in the oven for a few extra minutes.

 

Are you a bit of a cookie monster like I am?  If so you and your family might also enjoy the following delicious offerings!

COCONUT LIME OATMEAL COOKIES - I can honestly say that I have never met an oatmeal cookie that I did not fall in love with.  Crisp oatmeal cookies. Soft oatmeal cookies. It makes no difference. I love them all. This delicious version is a cross between the two, with crisp buttery edges, and a soft chewy middle.  Made even more so from the use of brown sugar. Shredded coconut and the zest and juice of a lime only add to their deliciousness. They also sport an optional tangy sweet lime drizzle glaze.

MOLASSES SPICE COOKIES -  If there is one kind of cookies I cannot resist, it is molasses cookies.  They are my absolute favorite kind of cookies in the world. Soft and chewy, lightly spiced, they touch the inner core of my soft, nurturing side. This delicious recipe is a small batch recipe making only one dozen delicious cookies. One dozen soft, chewy, gently spiced and sweet-with-molasses cookies. You can certainly double the recipe if you want to make more.

Yield: About four dozen cookies

Author: Marie Rayner

Peanut Butter "Butter" Cookies

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Crisp edged and buttery. I have been baking these butter cookies for over 30 years now. Please make sure all of your ingredients are at room temperature prior to starting.

Ingredients

• 1 cup (115g) salted butter, room temperature
• 1 cup (180g) smooth peanut butter (NOT natural peanut butter)
• 1 cup (200g) granulated sugar
• 1 cup (200g) soft light brown sugar
• 2 large eggs, well beaten
• 2 tsp baking soda (bicarbonate of soda)
• 1/4 tsp salt
• 3 cups (375g) plain all-purpose flour

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Have ready several baking sheets which you have lined with baking parchment.
2. Measure the butter and peanut butter into a bowl and beat together until well amalgamated and smooth.
3. Beat in both sugars until they are well combined. Beat in the egg.
4. Beat in the baking soda and the salt.
5. Stir in the flour, mixing until everything is smooth and mixed together evenly. It will be a stiff batter.
6. Scoop out heaped TBS of dough and roll into balls about 3/4 of an inch in diameter. Place onto the baking sheets, evenly spaced, leaving at least 2 inches for spreading in between the balls.
7. Press down lightly with a fork.
8. Bake in the preheated oven for 8 to 10 minutes. They should be golden brown on the bottom and crispy edged. If they are not you can return them to the oven for a further 2 to 3 minutes.
9. Leave on the baking sheets for five minutes before scooping onto wire rack to finish cooling completely. Once cold store in an airtight container.

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