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I’m not kidding, I’ve eaten roughly eleventy million of these things since I came up with the idea! Admittedly that’s because I’ve done a lot of tests to get the recipe just right. And I can confirm that it is now absolutely banging.
- How to Serve Peanut Butter Cookies
- Make Soft Peanut Butter Cookies into a Feast
- Ingredients for Chewy Peanut Cookies
- Equipment Notes for Peanut Butter Crinkle Cookies
- Get Ahead
- Leftover Cookies
- Chewy Peanut Butter Cookies Tips
- Full Step-by-Step Recipe
How to Serve Peanut Butter Cookies
Make Soft Peanut Butter Cookies into a Feast
I truly believe that you can make any dish into a proper feast! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!
Don’t forget to head over to my Feast Collection pages to find all of my tips and tricks to help you host a fun and stress-free feast. Plus remember to check out my recipe index to create your own awesome Feast!
Ingredients for Chewy Peanut Cookies
I’ve used a bog standard smooth peanut butter in this recipe. Skippy or a similar type brand rather than a whole nut fancy kind. Now you could try subbing in a fancy one but I can’t guarantee the results. The balance of this recipe was quite tricky, so I’m a little less inclined to be loosey-goosey with my suggestions.
The same goes for using crunchy peanut butter. It will more than likely work well but I haven’t tested this variation yet.
If you do try them and find that you prefer them less salty, the way to achieve that is to use unsalted butter instead. The rest of the saltiness comes from the peanut butter and bicarbonate of soda which can’t be changed.
Please do not use margarine for these as the texture won’t be right.
Or if you really want to do things from scratch, you can make your own homemade golden syrup.
For more chocolate, a light drizzle of dark or milk chocolate, or ever a good coating would be great too.
Make it Vegetarian or Vegan
Firstly you will need to replace the butter with a vegan substitute. Try to use a hard block substitute rather than a soft margarine. The egg will also need to be replaced. It would be best to use a liquid egg replacer but you can try 1 tbsp vegetable oil instead.
Make it Allergy Friendly
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Peanut Butter Crinkle Cookies
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
You can bake from frozen but you will need to reduce the oven temp a little and keep an eye on them. They will take a little longer to cook.
Chewy Peanut Butter Cookies Tips
However you are intending to bake them, they will look undercooked when you take them out of the oven. Do not panic. This is entirely normal. They will also look quite puffy and thick but they will settle as they cool.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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More Simple Sweet Bakes
Chewy Peanut Butter Cookie Recipe
- 200 g Peanut Butter
- 160 g Salted Butter
- 120 g Golden Syrup
- 1 Egg
- 200 g Caster Sugar (Superfine Sugar)
- 350 g Self Raising Flour (Self-Rising)
- 2 tsp Bicarbonate of Soda (Baking Soda)
- Turn the oven on to 190c fan | 210c | 400f. Line a large baking tray (or multiple smaller trays).
- Measure 200g Peanut Butter, 160g Salted Butter and 120g Golden Syrup into a microwave safe mixing bowl or medium saucepan.
- Blast in a microwave in 30 second stints. Give the mix a little stir each time until the butter has fully melted and everything has come together smoothly. If you can’t microwave, stir it over a medium heat on the stove. Don’t overheat the mix. Remove from the microwave or heat once done.
- Crack in 1 Egg and mix quickly to combine. If you think the mix is overly hot, give it a minute or two to cool a little to prevent the egg from scrambling.
- Measure 200g Caster Sugar, 350g Self Raising Flour and 2 tsp Bicarbonate of Soda directly into the warm peanut butter mix.
- Stir everything together until a soft dough forms.
- Turn the dough out onto a board and form into a neatish square/rectangle. Use a sharp knife to cut the dough into quarters and then each quarter into quarters. If you have adjusted the recipe quantity you will either want to do this in batches or make more/less cuts to end up with 16 dough pieces.
- Roll each dough piece into a smooth ball and place on the baking tray.
- Make sure each ball has plenty of room to spread as it cooks. Repeat until you run out of room on the tray.
- Give each ball a light press down with the palm of you hand. The more you press the thinner the cookies will be and the more they will spread. Thinner cookies will be more crisp and thicker cookies will be more chewy.
- Bake the cookies for 8 minutes. They should be a light golden brown and still very soft to the touch. They will firm up as they cool. For crispier cookies, bake them for up to 4 or 5 minutes longer.
- You can take this opportunity to roll the remaining dough into balls ready to go onto the tray and be baked next.
- Allow the cookies to cool on the tray for at least 5 minutes before moving them to a cooling rack to finish cooling.
- Repeat with any remaining dough balls and serve!