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Crunchy Peanut Butter Cookies

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  Crunchy peanut butter 4 Ounce (About 100 Gram)
  Butter/Margarine 4 Ounce (About 100 Gram)
  Caster sugar 4 Ounce (About 100 Gram)
  Soft light brown sugar 3 Ounce (About 75 Gram)
  Eggs 2 , beaten
  Self raising flour 8 Ounce, sifted (About 225 Gram)
  Peanuts 20 , halved

Lightly grease two baking trays.
Cream together the peanut butter, butter or margarine and sugars until very soft, light and fluffy.
Gradually add the eggs, beating continuously, then work the flour into the creamed mixture to give a fairly soft dough.
Divide the dough into 40, then roll each piece into a ball the size of a walnut.
Place the biscuits on the prepared baking trays, allowing room for them to spread.
Flatten slightly with the prongs of a fork to produce a criss cross pattern and press a peanut half in the centre of each biscuit.
Bake the peanut butter cookies in a moderate oven (180C, 350 F, gas 4) for 20-25 minutes, or until golden brown.
Using a palette knife, carefully remove the hot biscuits fro.m the trays and transfer them to a wire rack to cool completely.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3207 Calories from Fat 1390

% Daily Value*

Total Fat 161 g247.3%

Saturated Fat 70.9 g354.3%

Trans Fat 0 g

Cholesterol 666.8 mg222.3%

Sodium 3584.3 mg149.3%

Total Carbohydrates 392 g130.7%

Dietary Fiber 15.2 g60.8%

Sugars 209.3 g

Protein 63 g126.5%

Vitamin A 66.4% Vitamin C

Calcium 89.8% Iron 81.1%

*Based on a 2000 Calorie diet

Crunchy Peanut Butter Cookies Recipe