Peanut Butter Cookies
Member recipe

Peanut Butter Cookies

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(5 ratings)

Member recipe by


Serves 1 - 26

For any peanut butter fan, these cookies are both delicious and easy to make! Taken from a student cookbook therefore perfect for kids and students alike. (p.s Definitely NOT for peanut allergy sufferers!)

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  • 115g butter, softened (a little extra for greasing)
  • 115g crunchy peanut butter
  • 115g caster sugar
  • 115g light muscovado sugar
  • 1 egg, beaten
  • 1/2 tsp vanilla essence
  • 85g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 115g rolled oats


    1. Preheat the oven to 180c/350f/Gas Mark 4. Grease a large baking tray.
    2. Place the butter and the peanut butter in a bowl and beat together. Beat in the caster sugar and muscovado sugar, then gradually beat in the egg and the vanilla essence.
    3. Sift in the flour, bicarbonate of soda, baking powder and salt into the mixture, add the oats and stir until just combined.
    4. Place spoonfuls of the mixture onto the prepared baking trays, spaced well apart to allow for spreading. Flatten slightly with a fork.
    5. Bake in the preheated oven for 12 minutes, or until lightly browned. Leave to cool on a baking tray for 2 minutes, then transfer onto a wire rack to cool completely.

Comments, questions and tips

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Francis Barton's picture
Francis Barton
14th May, 2019
I have a fan oven and I set it to 180 and the cookies were burnt to a crisp within 10 minutes. Definitely needs to be a lower temperature. Also I found them nowhere near peanutty enough. Bland. Next time I'll try using a lot more peanut butter and less butter or less flour maybe.
7th Sep, 2015
Really good but used just 70g of each of the sugars and they were great- almost healthy like that with all the oats!
sarahpounde's picture
18th Sep, 2013
Turned out yummy
15th May, 2013
I absolutely love these biscuits, as do my family and friends. I bake them on a regular basis now and they always go down very by everyone who tries them!
14th Apr, 2013
Brilliant recipe. Stored in an air tight container we were still eating nearly a week later & they didn't lose their lovely cookie crunch! I added a bag of white chocolate drops to my mixture which definitely made them a bit more indulgent! This recipe will be one I'll be using time & time again.
8th Apr, 2012
Recipe works fine - a few extra details might help. I used 160 fan as the recipe said 180, but it was a bit low. The time to cook really depends upon the amount you use per biscuit - I used a desert spoon to make my biscuits and once cooked were 3-4" across and took around 15mins to get colour on them They also puff up when cooking and fall when they come out - this is fine - but could be off putting if you were expecting them to hold their shape. Peanut butter has a wide range of consistencies - I used a Waitrose one and it needed large eggs (which is all I had) to get the mix loose enough Do space out the biscuits on the trays or be prepared to cut them up! Prob worth using golden caster for even more flavour Good recipe!
24th Feb, 2012
I recently baked 4 different recipes of peanut butter cookies and took them into work to get everyone to decide which was the best. While there was some disagreement this was the most popular. A very nice chewy peanut butter cookie and one I will bake again.
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18th Jun, 2016
As well as the other good advice/comments for this recipe, I'd also like to iterate that these really do spread out as they bake in the oven. Would suggest using a heaped teaspoon to make each cookie.