5 minute 5 ingredient peanut butter cookies. Quick, easy and toddler friendly
Simply:
- Beat butter and sugar together
- Mix in peanut butter and egg
- Fold in flour
- Form cookies and bake!
You’ll Need:
INGREDIENTS
- 110 grams soft butter
- 130 grams brown sugar
- 230 grams peanut butter
- 1 large egg
- 180 grams self raising flour
EQUIPMENT
- Mixing bowl
- Electric mixer
- Kitchen scales
- spoon
- Baking tray
How to store
Be sure to allow the cookies to cool entirely before storing them. You can keep the cookies on the countertop for up to a week.
Fridge
To refrigerate cookie dough, either tightly cover the mixing bowl with plastic wrap or transfer the dough to an airtight container. It’s best to use the dough within a three days.
Freezer
You can freeze the dough for up to three months. When you’re ready to use the dough, put it in the refrigerator and allow it to thaw for 24 to 48 hours before baking.
How long to bake
Let’s get specific!
For a cookie with a slightly underdone, soft peanut butter like center, bake for 5 minutes.
For a classic cookie with a soft center and crumbly edges, bake for 6-8 minutes.
For a crumbly, well done cookie, extend the baking time to 8-10 minutes.
Peanut butter type
I prefer using smooth peanut butter in this recipe, but feel free to use chunky peanut butter if you prefer extra crunch. If you opt for natural peanut butter, you can enhance the sweetness by adding maple syrup.
Peanut butter cookies
Equipment
- Mixing bowl
- Electric mixer
- Kitchen scales
- spoon
- Baking tray
Ingredients
- 110 grams soft butter
- 130 grams brown sugar
- 230 grams peanut butter
- 1 large egg
- 180 grams self raising flour
Instructions
- Beat butter and sugar together with an electric mixer until combined
- Mix in peanut butter and egg until you form a smooth paste
- Fold flour into mixture
- Form into balls and flatten with a fork
- Bake at 180c/355f for 8-10 minutes
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