Peanut Butter Cookies

A great classic that is so easy to whip up in your Thermomix. Buttery, a bit crumbly and very moorish!

5 from 1 vote

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Course: Snack

Cuisine: American

Keyword: cookies, peanut butter

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: serves

Pre heat oven to 180° fan force. Line two a baking trays.
Add butter, sugars, peanut butter, egg and vanilla to Thermomix bowl and cream 1 min/speed 3.
Scrap down sides of the Thermomix bowl and mix 30 secs/speed 3.
Add flour, salt and baking powder. Knead for 20 seconds.
Roll 1 heaped tbsp size balls and place onto a lined baking tray, leaving space between each ball.
Make a criss-cross pattern with a fork dipped in sugar or flour on top of each cookie ball, sqashing a little as you do this.
Place into pre - heated oven and cook for approx. 10 mins, until golden.
Let cookies cool on baking trays for 10 mins before transferring to a wire rack to cool completely.

Add chocolate chips to cookie mix for an added surprise!
Use shop bough peanut butter (such as 'Kraft' for best results).
Add crunchy peanut butter for added texture or smooth peanut butter for a velvety smooth cookie.
Add dark or light brown sugar. Dark brown sugar will give more of a caramel-like flavour.
Store for one week in an airtight container.
Uncooked dough will last 2 days if well wrapped in the fridge.
Uncooked Cookie dough freezes well for up to 3 months. Make cookie balls, criss-cross and then open freeze. Once frozen transfer to a freezer bag or container.
Cook frozen cookies from frozen for a approx. 12 - 13 mins until golden.
Use a fork with long tines to get that perfect criss-cross pattern.
Make sure you press down as you make the criss-cross pattern.
If you like you cookies flatter bake immediately in oven for 10 mins. If you like them a bit fatter, chill uncooked cookies in the fridge for 30 mins.