If you love cookies and peanut butter, then you’re in for a treat with these Mary Berry peanut butter cookies. Mary Berry is known for her amazing baking skills, and these cookies are no exception. They’re easy to make, deliciously satisfying, and perfect for any occasion. Whether you’re hosting a party or just want a sweet snack, these cookies are sure to be a hit.
Recipe 1: Classic Mary Berry Peanut Butter Cookies
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat together the butter, peanut butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the flour mixture to the butter mixture and beat until just combined.
- Using a cookie scoop, form the dough into balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Use a fork to press down on each ball of dough to create a criss-cross pattern.
- Bake for 12-15 minutes or until the edges are lightly browned.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 cookie
Calories: 150
Total Fat: 8g
Saturated Fat: 3.5g
Cholesterol: 20mg
Sodium: 85mg
Total Carbohydrates: 17g
Dietary Fiber: 1g
Sugars: 11g
Protein: 3g
Cooking Time:
Preparation Time: 15 minutes
Cook Time: 12-15 minutes
Equipment:
- Mixing bowls
- Mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop
- Fork
- Wire rack
Serving Suggestions:
These cookies are perfect for snacking on their own, but you can also serve them with a glass of milk or a hot cup of tea. They’re also great for parties and potlucks.
Variations:
If you want to switch things up, you can try adding chocolate chips, chopped nuts, or even dried fruit to the cookie dough. You can also try using crunchy peanut butter instead of creamy for a different texture.
Substitutions:
If you don’t have unsalted butter, you can use salted butter but omit the salt in the recipe. If you don’t have light brown sugar, you can use dark brown sugar instead. And if you don’t have vanilla extract, you can use almond extract or omit it altogether.
Storage:
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
Tips:
- Make sure your butter is at room temperature before using it in the recipe.
- Use a cookie scoop to ensure all your cookies are the same size, which will help them bake evenly.
- Don’t overbake the cookies – they should be lightly browned around the edges but still soft in the middle.
Frequently Asked Questions:
Can I use natural peanut butter instead of creamy peanut butter?
Yes, you can use natural peanut butter in this recipe, but keep in mind that it may change the texture of the cookies.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to 3 months. Just form the dough into balls and place them on a baking sheet lined with parchment paper. Freeze the balls of dough until solid, then transfer them to a freezer bag or container. When you’re ready to bake the cookies, let the dough thaw in the refrigerator for a few hours before baking them as directed.
Recipe 2: Chocolate Chip Mary Berry Peanut Butter Cookies
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions:
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat together the butter, peanut butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the flour mixture to the butter mixture and beat until just combined.
- Stir in the chocolate chips.
- Using a cookie scoop, form the dough into balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Use a fork to press down on each ball of dough to create a criss-cross pattern.
- Bake for 12-15 minutes or until the edges are lightly browned.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 cookie
Calories: 190
Total Fat: 10g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 85mg
Total Carbohydrates: 23g
Dietary Fiber: 1g
Sugars: 16g
Protein: 3g
Cooking Time:
Preparation Time: 15 minutes
Cook Time: 12-15 minutes
Equipment:
- Mixing bowls
- Mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop
- Fork
- Wire rack
Serving Suggestions:
These cookies are perfect for snacking on their own, but you can also serve them with a glass of milk or a hot cup of tea. They’re also great for parties and potlucks.
Variations:
If you want to switch things up, you can try using white chocolate chips, chopped peanuts, or even coconut flakes in the cookie dough. You can also try using a different type of chocolate, such as dark chocolate or milk chocolate.
Substitutions:
Same as Recipe 1
Storage:
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
Tips:
- Same as Recipe 1
Frequently Asked Questions