Little Seeds Homemaking

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Fast and easy peanut butter cookies with just a few simple ingredients you already have in your house.

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I am so excited to introduce you to the fastest, tastiest, and easiest peanut butter cookies you will ever make. These peanut butter cookies are a family tradition and the recipe has been handed down for generations.

I still have a photocopy of the original recipe that was written out for my Mom from my Grandma. My Grandparents were from England originally and then lived in South Africa for a short time before they decided to settle in Canada in the 1960’s. This peanut butter cookie recipe is one that my Grandma acquired during her time in South Africa. These are also the cookies she would make for us every time we visited her. She knew they were my absolute favorite cookie!

They are now one of my family’s favorites for the same reasons we love making and eating my sugar cookie recipe.

The first reason being that the ingredients are always in the house. I can make them very last minute for visitors or as a quick gift.

Second, the process is fool proof! This recipe is quite flexible. You can honestly throw everything into the mixer or bowl all at once. This isn’t technically the best practice for making cookies but the dough turns out perfect so why waste extra time?

Lastly, this is another great recipe for kids to help with to learn how to bake. My son helps me out all the time when I make these. I love that this recipe is easy and fool proof for him. It helps any novice baker gain confidence with their baking skills.

Ingredients

Peanut Butter

Use an all natural peanut butter that only contains peanuts and salt for best results. Make sure you mix it up really well before adding the peanut butter to the rest of the dough mixture.

Butter

Make sure your butter is not too soft or too hard. The butter should still hold its shape when you push your finger on it but make a small indent. The original recipe suggests margarine. However, I prefer the taste and consistency of butter so I would suggest using butter instead of margarine.

Sugar

This is one of those recipes that you need regular sugar for. Organic cane sugar works well if you want a slightly more wholesome option. I have tried to substitute this ingredient for a healthier choice but the cookies have never worked out.

Egg

A room temperature egg is best for keeping the butter and dough at the correct consistency. However, don’t stress about this. I have made these with a cold egg many times without much issue.

Flour

This recipe needs all purpose flour for the best results. I love trying recipes with different flours and seeing how they turn out. However this is one of those recipes that requires simple all purpose flour for the smooth and chewy texture.

Baking Powder

This ingredient gives a slight rise to these cookies.

Salt (optional)

Any salt will do. The original recipe does not add salt but I find that if I use a pinch, the flavor of all the pother ingredients come out better in the cookies.

How Many Cookies Can I Make With This Recipe?

You will make between 12- 30 cookies with this recipe. The range is so large because you can choose how big or small you want your cookies. On average I would say make the dough balls 2 TBSP large but you can do a batch of 1 TBSP cookies if you want a lot of small cookies. Or you can do a batch of 3 TBSP cookies if you want fewer large cookies. Keep in mind you will want to bake the smaller cookies for slightly less time and the larger ones for slightly longer.

If this is all too complicated sounding, don’t worry! Just stick to 2 TBSP dough balls and you can follow the recipe exactly.

How to Avoid Flat Cookies

Make sure your house is not too hot when you make these cookies. The butter needs to be the correct texture to make the dough work well. If it is a very hot day, and your butter is losing its shape, you will need to place the butter in the fridge for 10 minutes before adding it to the dough.

Also, do not let your dough sit out on the counter for long. These cookies need to be made right away or the dough consistency wont be correct. Just place the dough in the fridge if you are unable to make them right away. I often freeze this dough for super quick cookies in the future. The dough freezes well for up to 6 months.

Final Thoughts and Tips

• Once you have baked these cookies you can keep them in an air tight container for 3-7 days.
• You can freeze them for 4 months. Just put them on the counter to thaw and they will be ready to eat in about 20 mins.
• To make these cookies more fun you can add chocolate sprinkles on top.
• Try using chunky peanut butter if you like a crunch y texture.

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Thank you so much for taking the time to try this recipe. Please leave a comment and let me know how your cookies turned out. I would also love to know if you came up with any tips and tricks to make them even better!