Mary Berry’s Peanut Butter Cookies are a rich, nutty treat that offers a delightful crunch and a melt-in-the-mouth texture. Ideally the peanut butter should be a crunchy variety to provide extra texture and a deeper roasted flavor to every bite.
Mary Berry Peanut Butter Cookies Recipe Ingredients
- 100g butter, softened
- 100g crunchy peanut butter
- 100g caster sugar
- 100g light muscovado sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 175g plain flour
- 1 tsp baking powder
How To Make Mary Berry Peanut Butter Cookies Recipe
- Preheat and Prep: Preheat your oven to 180°C (160°C fan/Gas 4). Line two large baking trays with non-stick baking parchment.
- Cream the Fats and Sugars: In a large mixing bowl, beat together the softened butter, peanut butter, caster sugar, and light muscovado sugar until the mixture is well combined and creamy.
- Add Wet Ingredients: Gradually add the beaten egg and the vanilla extract, whisking well until the mixture is smooth.
- Fold in Dry Ingredients: Sift the plain flour and baking powder into the bowl. Use a large metal spoon or spatula to fold the dry ingredients into the peanut butter mixture until a stiff dough forms.
- Shape the Cookies: Roll the dough into small balls, about the size of a walnut (roughly 25g each). Place them on the prepared baking trays, leaving plenty of space between them as they will spread.
- The Pattern: Use the back of a fork to press down on each ball, first one way and then the other, to create a traditional criss-cross pattern and slightly flatten the cookie.
- Bake: Bake in the center of the oven for 12 to 15 minutes, or until the cookies are a light golden brown.
- Cool: Leave the cookies on the trays for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Recipe Tips
- Peanut Butter Choice: While crunchy peanut butter is traditional for the texture, you can use smooth peanut butter if you prefer a more uniform, velvety cookie.
- Avoid Over-baking: Peanut butter cookies can go from perfect to burnt very quickly due to the sugar content. They should still feel a little soft when you take them out of the oven.
- Consistent Sizing: To ensure all cookies bake at the same rate, weigh your dough balls to ensure they are all roughly the same size.
- Fork Tip: If the fork sticks to the dough when making the pattern, dip the tines into a little extra flour or caster sugar between each cookie.
What To Serve With Mary Berry Peanut Butter Cookies
Peanut butter cookie pairings are wholesome additions frequently served as a satisfying mid-afternoon snack or a lunchbox surprise. Ideally the cold glass of milk should be full-fat to complement the salty-sweet richness of the roasted peanuts and buttery dough.
- A tall glass of cold whole milk
- A fresh cup of coffee or a nutty latte
- Mary Berry Chocolate Chip Cookies for a varied cookie selection
- A drizzle of melted dark chocolate over the top for an indulgent finish
How To Store Mary Berry Peanut Butter Cookies
- Room Temperature: Store the cooled cookies in an airtight container for up to 5 days. They actually develop a deeper peanut flavor after a day or two.
- Refrigerate: There is no need to refrigerate these cookies, as it can cause them to become dry and crumbly.
- Freeze: You can freeze the baked cookies for up to 2 months. You can also freeze the raw dough balls; just thaw them for 30 minutes before pressing with a fork and baking.
Mary Berry Peanut Butter Cookies Nutrition Facts
- Calories: 175 kcal (per cookie)
- Carbohydrates: 22g
- Protein: 3g
- Fat: 9g
- Fiber: 1g
- Sugar: 12g
Nutrition information is estimated per cookie based on a yield of 16 to 18.
FAQs
It is best to use a standard processed peanut butter for this recipe. Natural peanut butters that require stirring can sometimes be too oily or inconsistent, which may cause the cookies to spread too much or become greasy.
Absolutely. Adding 50g of plain chocolate chips to the dough along with the flour makes for a delicious “peanut butter cup” style cookie.
If the cookies are hard rather than crunchy/chewy, they were likely baked for a few minutes too long. Remember that they firm up significantly as they cool.
Try More Recipes:
- Mary Berry Banana Chocolate Chip Muffins Recipe
- Mary Berry Banana Muffins Recipe
- Mary Berry Malay Chicken And Rice Recipe Recipe
Mary Berry Peanut Butter Cookies Recipe
Description
A classic, nutty British biscuit featuring the traditional criss-cross fork pattern and a perfect balance of salt and sugar.
Ingredients
Instructions
- Cream butter, peanut butter, and both sugars together until smooth.
- Beat in the egg and vanilla extract.
- Fold in the flour and baking powder until a stiff dough forms.
- Roll the dough into walnut-sized balls and place on lined trays.
- Press a criss-cross pattern into each ball using the back of a fork.
- Bake at 180°C for 12–15 minutes until light golden brown.
- Cool on the tray for 5 minutes before moving to a wire rack.
Notes
- This is the authentic recipe as featured in “Mary Berry’s Baking Bible.”
- For an extra crunch, you can roll the dough balls in granulated sugar before pressing with the fork.
- Ensure your baking parchment is of good quality to prevent the high-fat cookies from sticking.
