Peanut butter cookies have become a family tradition at Christmastime. For the last few years, peanut butter cookies would make their appearance around December the 1st and would mysteriously (and very sadly) disappear again at the end of the month. During this time, the cookies would always be on hand should we have any unexpected visitors turn up.
(Let’s be realistic though – we consumed most of those cookies ourselves and the cookie jar needed constant topping-up. They’re way too moreish).
Christmas is really another excuse for families to do things together and kids always love helping out – even though their ‘help’ may cause us more work. These cookies are very forgiving and kids will love helping you measure out the ingredients.
For this batch we used a scoop to get perfectly round little balls, but if your kids are involved they’ll probably enjoy rolling them into balls the best – it’s the messiest bit, of course, so be prepared to end up with cookie dough on your workspaces and floor. And probably in mouths, too. As a kid, my favorite part of cookie-making was getting to do the criss-cross pattern on top using a fork.
The cookies were included in a Christmas cookie platter one year and received rave reviews – they were the most favored cookie of all, despite my all-time favorite chocolate chip cookies also being present!
The cookies are simple and easy to make. No fancy ingredients, no candy bars and no chopping. There’s no chill-time, either. Most cookie recipes call for 2-3 hours of chilling the dough, but there’s really no need for that in this recipe.
For this recipe we used Peanut Butter from the new Natural line that SKIPPY® offers. Even as time has gone on the SKIPPY® brand has kept peanut butter lovers on their toes, releasing new flavors and varieties like Skippy Natural Peanut Butter Spread selections and the new Baking Cups. Oh, and did I mention Dark Chocolate spread? That would be a fun addition to these cookies!
Serves about 35 cookies
5 minPrep Time
15 minCook Time
20 minTotal Time
Save RecipeIngredients
- 4.4 oz butter, at room temperature
- 1 cup Skippy® Natural Chunk or Creamy Peanut Butter Spread
- 1 cup, firmly packed brown sugar
- 1 egg + 1 egg yolk
- 1 tsp vanilla
- 1 3/4 cups plain flour
- 1/2 tsp baking powder
- 1/4 cup nuts
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F. Line a baking tray with a silpat mat.
- Beat the butter and peanut butter in a mixing bowl with electric beaters until creamy. Add the brown sugar and beat until pale. Add the eggs and vanilla and beat until combined. Sift the plain flour and baking powder together. Use a wooden spoon to mix the dry ingredients and peanuts into the peanut butter mixture.
- Lightly flour your hands then roll tablespoonfuls of the mixture into balls and place on prepared baking tray and flatten slightly. Leave adequate room as they will spread. Bake in preheated oven for 15 minutes or until golden and cooked through. For a cookie with a soft, fudgy center bake for 10-11mins.
- Stand on baking tray for 5 minutes before transferring to a wire rack to cool. Repeat with the remaining mixture. Store in an airtight jar for up to 1 week.
Adapted from taste.com.au.
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