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Classic SKIPPY ® Peanut Butter Cookies Recipe (makes approx. 36)
Ingredients
- 320g plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 255g SKIPPY® Smooth Peanut Butter
- 170g butter
- 150g caster sugar
- 165g light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
How to make Classic Peanut Butter Cookies
Preheat the oven to 175°C. In a small bowl, combine the flour, baking powder, bicarbonate of soda and salt; mix well.
In a large bowl, beat together the peanut butter spread and the butter with an electric mixer until smooth. Beat in the caster and brown sugars, eggs and vanilla until blended. Beat in the flour mixture just until blended (refrigerate the dough until easy to handle, if needed).
Shape the dough into 2.5-cm balls. Arrange the cookies 5 cm apart on ungreased baking trays. Gently flatten each cookie; press a criss-cross pattern into the tops with a fork dipped in sugar.
Bake the cookies for 12 minutes or until lightly golden. Cool completely on a wire rack. Store in a tightly covered container.
As you can see we added chocolate chips into our cookies and they were delicious.
Classic Peanut Butter Cookies
These Classic peanut butter cookies are delicious as per the recipe but you can up their game by adding chocolate chips or M&M;s
Ingredients
- 320 g plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 255 g SKIPPY® Smooth Peanut Butter
- 170 g butter
- 150 g caster sugar
- 165 g light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
COMPETITION
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