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You are here: Home > Recipes > Peanut Butter Cookies

Peanut Butter Cookies

Doves Farm recipe

Our recipe

A family favourite that stores well in an airtight tin. The recipe makes about 40 cookies.

Customer rating: CakeCakeCakeCake3 Quarter Cake 12 customer reviews

Servings

Unit of measurement

Ingredients

125 gButter
175 gSoft Brown Sugar
125 gPeanut Butter
1 Egg
1 tspBaking Powder
175 gRice Flour

Method

  1. Cream together the butter and sugar.
  2. Beat in the peanut butter and egg.
  3. Mix in the baking powder and flour.
  4. Roll teaspoonfuls of dough into small balls and place on an oiled baking tray.
  5. Flatten each dough ball with the back of a fork.
  6. Bake in a pre heated oven for 15/20 minutes



Rate this recipe using the review button below, or click here to discuss it in our forum.

Temperature & cooking time:
180°C/Fan160°C/350°F/Gas 4

Dietary status:
Without Gluten, Without Soya, Vegetarian, Without Wheat.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

12 Reviews
5 stars: 9
4 stars: 3
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:

CakeCakeCakeCake3 Quarter Cake

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By Mrs Becky Richardson

29 Feb 2016 | 12:26 GMT

Rating: CakeCakeCakeCakeCake

Very nice - I may try a little less sugar as suggested but very moreish

By Mrs Katie Shaw

19 Sep 2015 | 10:14 BST

Rating: CakeCakeCakeCakeEmpty Cake

Crisp on the outside, soft in the middle. A bit like melting moments. I would agree the sugar could be reduced as they are very sweet.I added some plain chocolate chips for a bit of variation. I would definitely make these again but maybe use the self raising flour instead of rice.

By Mrs Lynn Mortlock

12 Apr 2015 | 15:29 BST

Rating: CakeCakeCakeCakeCake

I love these but do find they tend to break and are quite soft in the middle. I use SR Flour and omit the BP. I might reduce the sugar as others say and use Plain next time.

By Miss Magda Chrzastek

01 Mar 2015 | 20:59 GMT

Rating: CakeCakeCakeCakeCake

So easy to make them!!!!And absolutely yummy:-)Just a bit too sweet fo me, even though I reduced sugar to 100gr. Next time I'll try to put 75gr.

By Mrs Selina Valentine

22 Dec 2013 | 20:28 GMT

Rating: CakeCakeCakeCakeEmpty Cake

Very scrummy, i think they could do with a little more peanut butter in the recipe. As per other people's recommendations i reduced the sugar to 75g's not too sweet :-D

By Mrs Linda Smith

10 Nov 2013 | 17:08 GMT

Rating: CakeCakeCakeCakeCake

The fact I have made this recipe 3 times in less than a week is enough of a review!!
Today, I made them with a new jar of peanut butter, and that has made them have a more cookie consistency.
Made them with Doves SR Gluten Free Flour, omitting the Baking Powder and the Doves Plain Gluten Free flour. I haven't tried just rice flour as yet.
A previous poster was right, they don't last in an airtight container......they are eaten!

By Ms Jo Knight

01 Nov 2013 | 16:12 GMT

Rating: CakeCakeCakeCakeEmpty Cake

I made these with 100g sugar but they are still quite sweet and also used crunchy peanut butter.They rolled into balls no problem and some I made double size but they were more included to break. Cooked 20 mins but I think they need longer as they have not stayed crisp. A lot depends on the amount the teaspoon is filled with the baking powder. I will have another go at them

By Mrs Jane Embury

31 Aug 2013 | 15:42 BST

Rating: CakeCakeCakeCakeCake

I make these using Dove's Farm Gluten Free Plain Flour and they are devine! The recipe says to roll into balls and flatten with a fork, but I find this almost impossible, as the mixture is too soft and sticky. Instead, I just drop nice, rustic looking spoonfuls onto a lined baking tray and let them form their own shape as they bake in the oven. Also, I get about 20 cookies instead of 40...who wants a tiny cookie?

By Mrs Valerie Cadoret

13 May 2012 | 19:08 BST

Rating: CakeCakeCakeCakeCake

Delicious cookies. My son loves them, and they store very well. I can make a batch on Sunday for his afterschool treats. Recipe is too sweet for me though, so i've reduced the sugar to 100g and the cookies are still crisp and sweet. Might even try and reduce the sugar a bit more next time. Has anyone tried making these with any other flavouring - ginger perhaps? I'd love see if more flavours work..

By Mrs Emma Kelly

02 Apr 2012 | 08:26 BST

Rating: CakeCakeCakeCakeCake

These cookies are amazing. ( have made them for all different people and every single ones love them.
They are amazing.