How To Make Eggless Simple Homemade Peanut Butter Cookies
This recipe is an easy one-bowl cookie recipe to make with just a handful of ingredients available in your pantry. The texture of the cookie is deliciously soft inside and, crumbly edges melt in your mouth.
Equipment
Ingredients
- 1 cup Peanut Butter
- 1½ cup All purpose flour
- 1 cup caster sugar
- ½ cup Butter
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 tablespoon Vanilla Extract
- ½ teaspoon Salt
- ½ cup Granulated Sugar ( for rolling the cookie balls)
Instructions
- In a wide bowl add caster sugar and room temperature unsalted butter and cream well in an electric hand beater until it becomes creamy and fluffy.
- Add Homemade Peanut Butter/Best Homemade Peanut Butter and vanilla essence and beat it until it becomes together.
- Now add sifted dry ingredients (flour, baking powder, baking soda and salt) to the wet ingredients and mix with a spatula.
- Mix by hand or spatula and do not use your electric hand beater. The cookie dough is perfect to roll into small round ball.
- Preheat your oven and grease the baking tray. Roll the cookie dough into small even balls and roll the balls in sugar to get evenly coated.
- Place all the sugar coated balls on the greased tray and flatten slightly with a fork.
- Bake for 15 to 16 minutes at 180 C until golden brown top. The cookies will be soft when it is hot but turns firm as they cool.
- Transfer to a cooling rack until it is completely cool.
- Store the cookies in an airtight container. Deliciously soft inside and crumbly edges Peanut butter cookies are perfect to serve with a hot cup of milk or coffee.
Notes
You can use Homemade Peanut Butter/Best Homemade Peanut Butter or store-bought ones. I prefer Homemade because it tastes delicious and pocket friendly compared to store-bought.
If the cookie dough is dry and does not hold to perfect ball shapes add some milk to achieve the perfect consistency.
If you want crunchy cookie, bake for few more minutes and have an eye on them so that they don't burn.
For softer cookies, then bake for 11 to 12 minutes.
Store your cookies in an airtight container at room temperature for up to a week. You can store in the fridge too for longer shelf life.
Nutrition
Serving: 13 cookiesCalories: 344kcalCarbohydrates: 29.6gProtein: 8.5gFat: 22.4gSaturated Fat: 8.6gCholesterol: 24.4mgSodium: 490.9mgPotassium: 187.5mgFiber: 2.1gSugar: 12.6gVitamin A: 283.6IUCalcium: 43.7mgIron: 1.4mg
Tried this recipe?Let us know how it was!