- 1/4 cup butter
- 1/4 cup vegetable or sunflower oil
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Kitchen equipment needed
- Standmixer or handmixer
- Baking tray pre-lined with parchment paper
- Cooling rack
Preparing the cookies dough — 10 minutes + waiting time
If you use butter right out of your fridge, cut it into small pieces before adding it to the standmixer bowl. MIX peanut butter, butter and vegetable oil on low-speed until you’ve reached a smooth mixture. This only takes a few minutes.
Gradually ADD sugar and brown sugar, keep on mixing until you’ve reached a smooth, light and fluffy mixture. ADD the egg and vanilla extract and again, mix well.
COMBINE flour, salt and baking soda and add gradually to the smooth peanut butter mixture. COVER the cookie dough and refrigerate for at least 1 hour. The dough will become firm, so you can easily form the cookies.
PRE-HEAT the oven to 190 degrees celsius or 350 degrees fahrenheit.
Baking the peanut butter cookies — 15 minutes
When the dough has become firm in the refrigerator, you can now use your hands to create small cookie balls. PLACE them onto the baking tray lined with parchment paper and use a fork to press the cookie balls downwards. DIP the fork in water to prevent the cookie from sticking to the fork and create a crisscross pattern with the fork. You can now decide how thick you like the cookies.
BAKE the cookies for about 10 minutes, or until lightly browned on the edges.
Let them cool of on the baking tray for a few minutes, they will become firm in those minutes so don’t worry! TRANSFER them to a cooling rack and wait until they’re cooled off enough. Stored in an airtight container, you can store them up to 5 days. Enjoy!