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Peanut Butter Cookies
A peanut butter fan's dream. The gentle crunch of our fully flavoured golden granulated sugar enhances both the taste and texture of these classic peanut butter cookies.
CATEGORIES:
- biscuits & brownies
- snacks
- dessert
- coffee break
- vegetarian
NUTRITION INFORMATION
Peanut Butter Cookies
| Nutrition Values per serving | Women`s GDA per serving | Typical GDA Values (Women) | |
| Energy (kcal) | 159 | 8.0% |
2000 kcal |
| Energy (kJ) | 608 | N/A | |
| Protein (g) | 3.8 | 8.4% |
45g |
| Carbohydrates (g) | 12.7 | 5.5% |
230g |
| of which sugars (g) | 4.1 | 4.6% |
90g |
| Fat (g) | 10.7 | 15.3% |
70g |
| Of which saturated fat (g) | 4.6 | 23.0% |
20g |
| Fibre (g) | 0.8 | 3.3% | 24g |
| Salt (g) | 0.102 | 1.7% | 6g |
YIELDS
12
PREPARATION
10 mins
COOKING
20-22 mins
INGREDIENTS
- 40g Tate & Lyle Golden Granulated Sugar
- 110g crunchy peanut butter
- 75g unsalted butter (softened)
- 1 large egg yolk
- 125g plain flour
HOW TO MAKE THIS RECIPE
- Preheat the oven to 180°C/160°Fan/Gas 4.
- Combine the peanut butter, butter, egg yolk, Tate & Lyle Golden Granulated Sugar and flour in a bowl and mix with a wooden spoon to make a soft dough.
- Divide into 12 even-sized balls and place spaced apart on the baking trays as they spread. Flatten down with the back of a large fork.
- Bake on the middle and top shelves of the oven for 20-22 minutes until light golden, swapping the trays over halfway through. Leave to cool completely on the tray as they are very fragile until cold.
You will also need 2 baking trays lined with parchment paper.
CHEF'S TIP
Ensure the flour is accurately weighed out as too much will make the cookies dry and too little will mean you mixture is too wet.
