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Gorgeously Golden Peanut Butter Cookies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

These are a true life saver if you're pressed for time. Not only are they thrown together in a matter of minutes, but the ingredients should be in 95% of store cupboards accross the country. No need for any occasion for these, they offer sweet solice no matter what! The other great thing about these is that the ingredients are so easy to remember. The dry is all 1's and 2's while the rest is all 50!

These are a true life saver if you're pressed for time. Not only are they thrown together in a matter of minutes, but the ingredients should be in 95% of store cupboards accross the country. No need for any occasion for these, they offer sweet solice no matter what! The other great thing about these is that the ingredients are so easy to remember. The dry is all 1's and 2's while the rest is all 50!

Ingredients

Serves: 12

Metric Cups
  • 50 grams soft light brown sugar
  • 50 grams caster sugar
  • 50 grams unsalted butter (soft)
  • 1 medium egg
  • 1 teaspoon honey
  • 1 teaspoon vanilla
  • 200 grams peanut butter crunchy
  • 100 grams plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 1¾ ounces soft light brown sugar
  • 1¾ ounces superfine sugar
  • 1¾ ounces unsalted butter (soft)
  • 1 medium egg
  • 1 teaspoon honey
  • 1 teaspoon vanilla
  • 7 ounces peanut butter crunchy
  • 3½ ounces all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Method

Gorgeously Golden Peanut Butter Cookies is a community recipe submitted by genefinn1980 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  1. Pre-Heat the oven to 170.

  2. Measure out and combine the dry ingredients in a bowl and set aside

  3. Cream together the butter and sugars until mixed

  4. Add in the egg, vanilla, honey and peanut butter. Blend until smooth.

  5. Add in the dry ingredients and mix well. The batter is quite thick, you'll know it's mixed well when your arm starts to hurt!

  6. Using generous rounded tablespoon fulls, place into roughly circular shapes on a baking tray. (You should get 12 exactly)

  7. Put into the center of the oven for 10-12 minutes. I do 10 minutes which gives you a slight crunch on the outside and a velvety smooth inside. If you prefer a crunchier cookie, do 12 minutes but no more. Any more time and they taste burnt!

  1. Pre-Heat the oven to 170.

  2. Measure out and combine the dry ingredients in a bowl and set aside

  3. Cream together the butter and sugars until mixed

  4. Add in the egg, vanilla, honey and peanut butter. Blend until smooth.

  5. Add in the dry ingredients and mix well. The batter is quite thick, you'll know it's mixed well when your arm starts to hurt!

  6. Using generous rounded tablespoon fulls, place into roughly circular shapes on a baking tray. (You should get 12 exactly)

  7. Put into the center of the oven for 10-12 minutes. I do 10 minutes which gives you a slight crunch on the outside and a velvety smooth inside. If you prefer a crunchier cookie, do 12 minutes but no more. Any more time and they taste burnt!

Tell us what you think

What 23 Others have said

  • I baked these cookies with my 12 year old peanut butter addicted son. They turned out well but were waaaaay too salty! A whole teaspoonful of salt is far too much. Next time I'll try making them with a mere pinch of salt!

    Posted by Annipanni on 21st February 2016
  • These cookies are so good, and easy to make, even for a cookie amateur like myself. They are very soft when just out of the oven, so a couple broke for me - but lesson learned till next time! I might try adding chocolate chunks to them sometime.... Thank you for the recipe!

    Posted by klp66 on 2nd October 2015
  • In my opinion , it's not that these cookies are too salty , but the bicarbonate of soda leaves a salty aftertaste. Next time I'll try a different raising agent.. And even baking for 13 minutes the cookies still turned out to be soft and not crunchy. The flavour is good though.

    Posted by PaulBL on 7th June 2015
  • I'm literally the worst at baking and cooking but I was home alone and bored, so I thought I'd try baking something yummy. I read the comments and omitted salt, I only had smooth peanut butter so I crunched up a hobnob and added that. The cookies took 15 minutes to cook and they are soooo good! will try baking again ;)

    Posted by violetandrose on 12th March 2015
  • This is a lovely recipe, I have just made them now and they smell and taste delicious. I left out the salt but otherwise followed the recipe exactly as it was. Really great and easy recipe to follow. I will bookmark this one now. Thank you for posting it :-) x niki

    Posted by nikiturner on 19th February 2015
  • Having read the reviews I didn't put any salt in at all. I also replaced half the plain flour with porridge oats. And just a pinch of Bicarb. of Soda. They have turned-out beautifully and taste delicious.

    Posted by Ali-Baba on 3rd February 2015
  • I don't understand how people are getting overly salted cookies , when it says a tsp of salt , perhaps people are presuming its a flat tsp full , I made these with the salt and only enough salt to cover the base of the tsp (not a whole tsp full of salt) I had no issues with it being overly salted and they tasted delicious , don't assume a tsp means a full levelled spoon of salt

    Posted by Quatre339 on 12th October 2014
  • I made these for my sister, and it's helped find my love for baking again! They are great and very moorish beware!

    Posted by Lynnegreenf on 6th September 2014
  • TOO SALTY and I forgot to add the salt! I didn't add the tsp of salt (forgot) and used unsalted butter. I don't know how you can make it less salty.. perhaps if it had chocolate chip chunks it would balance it with sweetness? maybe add chocolate chunks with it....but texture and easiness are superb..

    Posted by milliemill on 21st June 2014
  • I agree with the other posters about the salt- we make it without and they are loved by our entire household. I have played around with this recipe a few times now and the favourite is to reduce the sugars by 50% and use honey instead, and reduce the flour by 40-50% and use oats- they come out light and chewy and completely yummy, but they don't last long with 3 kiddies in the house!

    Posted by Autumn Jade on 11th June 2014
  • Would have been very nice except for the vile quantity of salt. I suggest halving/quartering the quantity of salt. Pretty upset as I used an entire jar of organic peanut butter and had to throw 90% of the cookies away. And I love salt! But there was too much salt in here for a savoury dish, let alone sweet cookies. Someone really needs to adjust the recipe posted here.

    Posted by vickynesbitt on 14th May 2014
  • My 6 year-old grandson practically swooned with pleasure today when he took his first bite. Made these with modifications suggested in previous comments (left out the salt and added half a cup of oats) My 8 year-old granddaughter had thought she did not like peanuts till she tried one of these. Had to hide the tin in the end! Used wholemeal S.R. flour for healthier cookies. Delicious. Thanks for your suggestions!

    Posted by janetdennis on 12th May 2014
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