Nigella’s Peanut Butter Cookies are made with peanut butter, brown sugar, bicarbonate of soda, salt, egg, vanilla extract, and dark chocolate chips creating a tasty sweet treat that only takes 30 minutes to prepare!
Try More Nigella Lawson Recipes:
💛 Why You’ll Love This Peanut Butter Cookies Recipe:
- Quick and Easy: With just a handful of ingredients and minimal prep time, these cookies are perfect for satisfying sudden cravings or unexpected guests.
- Irresistible Flavor: The combination of creamy peanut butter, rich dark chocolate chips, and a hint of vanilla creates a mouthwatering taste sensation.
- Gluten-Free and Dairy-Free: Ideal for those with dietary restrictions, these cookies offer a guilt-free indulgence without compromising on taste or texture.
- Perfect Texture: With a delicate balance of softness and crispiness, these cookies are sure to please everyone from chewy cookie enthusiasts to crispy cookie connoisseurs.
❓ What Is Nigella’s Peanut Butter Cookies Recipe?
Nigella’s Peanut Butter Cookies combines peanut butter, brown sugar, bicarbonate of soda, salt, egg, vanilla extract, and dark chocolate chips, and baked to perfection.
🥚 Nigella Peanut Butter Cookies Ingredients
- 225 grams of smooth peanut butter
- 100 grams of soft light brown sugar
- ½ teaspoon bicarbonate of soda
- Pinch of fine sea salt
- 1 large egg
- 1 teaspoon vanilla extract (or paste)
- 50 grams dark chocolate chips (gluten-free, milk-free, and soya-free)
🍪 How To Make Nigella Peanut Butter Cookies
- Set the oven temperature to 180°C (160°C fan) or 350°F (180°F).
- In a mixing bowl, beat together the smooth peanut butter, soft light brown sugar, bicarbonate of soda, and a pinch of fine sea salt until well combined.
- Beat in the large egg and vanilla extract (or paste) gently until mixed. Don’t overmix.
- Stir or fold in the dark chocolate chips until evenly distributed throughout the dough.
- Line 1 or 2 baking sheets with parchment paper.
- Scoop out heaped tablespoonfuls of the cookie dough onto the lined baking sheets, leaving about 5 or 6cm (2 inches) of space between each cookie.
- Bake the cookies in the preheated oven for 10 minutes, or until they’re slightly darker around the edges. They may seem undercooked, but they’ll be perfect once cooled.
- Leave the cookies on the baking sheets for 10 minutes to cool and set. Then, gently transfer them to a wire rack to cool completely for another 10 minutes.
💭 Recipe Tips
- Smooth Peanut Butter: Opt for smooth peanut butter to ensure a uniform texture in your cookies.
- Gentle Mixing: Be cautious not to overmix the dough once the egg and vanilla extract are added to maintain a tender texture.
- Even Distribution: Ensure the dark chocolate chips are evenly distributed throughout the dough for a balanced flavor in every bite.
- Proper Cooling: Allow the cookies to cool on the baking sheet before transferring them to a wire rack to prevent breakage and ensure they are set properly.
🥛 What To Serve With Peanut Butter Cookies?
Serve Peanut Butter Cookies with a glass of cold milk or a scoop of vanilla ice cream, a cup of hot coffee or tea, or drizzle with caramel sauce.
🎚 How To Store Leftovers Peanut Butter Cookies?
- At Room Temperature: Store leftover peanut butter cookies in an airtight container for up to 3 days.
- In The Fridge: Refrigerate leftover peanut butter cookies in a suitable bag for up to a week.
- In The Freezer: Freeze leftover peanut butter cookies in a freezer-safe bag for up to 3 months.
🥵 How To Reheat Leftovers Peanut Butter Cookies?
- In The Oven: Arrange leftover peanut butter cookies on a baking sheet and warm at 350°F for 3 to 5 minutes.
- In The Microwave: Heat leftover peanut butter cookies on a microwave-safe plate for 10 to 15 seconds.
- In The Air Fryer: Warm leftover peanut butter cookies in an air fry basket at 350°F for 2 to 3 minutes.
FAQs
Why is peanut butter cookie dough dry?
Dry peanut butter cookie dough results from over-mixing or excessive ingredient use, altering the texture and affecting the final cookie’s moisture.
Should you refrigerate peanut butter cookie dough before baking?
Yes, refrigerating peanut butter cookie dough before baking helps prevent excessive spreading and yields thicker, chewier cookies with better flavor.
Why are my peanut butter cookies always hard?
Peanut butter cookies become hard due to over-baking, causing moisture loss and resulting in a tougher texture.
Why do my peanut butter cookies not taste like peanut butter?
Peanut butter cookies may lack flavor if the wrong type of peanut butter is used, affecting taste and texture negatively.
How can you tell when peanut butter cookies are done?
Peanut butter cookies are done when their tops are uniformly light brown and they feel soft but not moist or mushy.
Try More Nigella Lawson Recipes:
Nigella Peanut Butter Cookies Nutrition Facts
Amount Per Serving
- Calories 90
- Total Fat 4g
- Saturated Fat 1.5g
- Sodium 80mg
- Potassium 15mg
- Total Carbohydrate 12g
- Dietary Fiber 0.3g
- Sugar 6g
- Protein 1g
Nigella Peanut Butter Cookies
Description
Nigella’s Peanut Butter Cookies are made with peanut butter, brown sugar, bicarbonate of soda, salt, egg, vanilla extract, and dark chocolate chips creating a tasty sweet treat that only takes 30 minutes to prepare!
Ingredients
Instructions
- Set the oven temperature to 180°C (160°C fan) or 350°F (180°F).
- In a mixing bowl, beat together the smooth peanut butter, soft light brown sugar, bicarbonate of soda, and a pinch of fine sea salt until well combined.
- Beat in the large egg and vanilla extract (or paste) gently until mixed. Don’t overmix.
- Stir or fold in the dark chocolate chips until evenly distributed throughout the dough.
- Line 1 or 2 baking sheets with parchment paper.
- Scoop out heaped tablespoonfuls of the cookie dough onto the lined baking sheets, leaving about 5 or 6cm (2 inches) of space between each cookie.
- Bake the cookies in the preheated oven for 10 minutes, or until they’re slightly darker around the edges. They may seem undercooked, but they’ll be perfect once cooled.
- Leave the cookies on the baking sheets for 10 minutes to cool and set. Then, gently transfer them to a wire rack to cool completely for another 10 minutes.
Notes
- Smooth Peanut Butter: Opt for smooth peanut butter to ensure a uniform texture in your cookies.
Gentle Mixing: Be cautious not to overmix the dough once the egg and vanilla extract are added to maintain a tender texture.
Even Distribution: Ensure the dark chocolate chips are evenly distributed throughout the dough for a balanced flavor in every bite.
Proper Cooling: Allow the cookies to cool on the baking sheet before transferring them to a wire rack to prevent breakage and ensure they are set properly.