Peanut Butter Cookies


°115 g soft butter (not liquid but soft)
°260g peanut butter*
°100g brown sugar
°100g white sugar
°1 egg
°3 tablespoons of milk
°1 teaspoon liquid vanilla extract
°180g flour
°1 teaspoon baking powder (not too full)
°1 very large pinch of salt
°A little more white sugar (for rolling the balls of cookie dough)


In a bowl, put the soft butter (trick here to get some quickly), peanut butter, brown sugar and white sugar. Beat with an electric mixer 1 to 2 minutes until the mixture is homogeneous.
Add the egg, milk and vanilla and beat again until the ingredients are well combined.

In a bowl, combine flour, baking powder and salt. Add the contents of this bowl to the salad bowl containing the previously prepared ingredients. Mix with a fork, stopping mixing as soon as the flour is well incorporated into the rest. Leave to rest in the refrigerator for at least 30 minutes. Preheat the oven to 180° 15 minutes before the end of the pause time.

Prepare a baking tray lined with baking paper. Form a ball of dough the size of a nice meatball. Put white sugar on a plate and roll the ball in the sugar. Place the ball on the baking sheet and do the same with the rest of the dough. Space the balls 5 cm from each other. Flatten the balls slightly while at the same time forming a grid on the top of the cookie using a fork (see photo). Do not flatten the balls too much as the cookies will naturally flatten when baking.

Peanut butter cookie recipe
Bake the cookies at 180° for about 10 minutes. Be careful to watch the cooking because it really depends on the size of the cookie and your oven. Take the cookies out as soon as they start to color on the sides. Leave the cookies on the baking sheet for 5 minutes after taking them out of the oven (do not move them before because they will be soft). Transfer to a platter and make the next round.

These cookies are delicious served still warm! Store at room temperature.