Mary Berry Peanut Butter Cookies Recipe

If you love soft, chewy cookies with a rich nutty flavour, this Mary Berry Peanut Butter Cookies Recipe is exactly what you need. These cookies are crisp at the edges, tender in the centre, and packed with deep peanut butter taste in every bite. They are simple to make, beginner-friendly, and come together in under 30 minutes from start to finish.

Perfect for afternoon tea, lunchbox treats, or a quick sweet craving, these cookies strike the ideal balance between salty and sweet. The texture is buttery, slightly chewy, and melts gently as you bite into them. Overall, it is an easy bake that delivers bakery-style results at home.

Prep time is minimal, and baking takes just a few minutes, making this a go-to recipe for busy days or last-minute dessert plans.

Ingredients

Cookie Dough

125g unsalted butter, softened
100g light brown sugar
100g caster sugar
1 large egg
200g smooth peanut butter
200g plain flour
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
100g chocolate chips (optional)

How to Make Mary Berry Peanut Butter Cookies Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line two baking trays with baking parchment to prevent sticking and ensure even baking.
Cream the butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and caster sugar together until light, fluffy, and smooth.
Add wet ingredients: Mix in the egg, peanut butter, and vanilla extract. Stir until the mixture is creamy and fully combined.
Incorporate dry ingredients: Sift in the flour, baking powder, and salt. Mix gently until a soft dough forms, being careful not to overwork it.
Add chocolate chips: Fold in chocolate chips if using, ensuring they are evenly distributed throughout the dough.
Shape the cookies: Roll the dough into small balls, then place them onto the prepared trays. Gently flatten each ball with your fingers or a fork for a classic cookie pattern.
Bake the cookies: Bake in the preheated oven for 10 to 12 minutes until lightly golden around the edges but still soft in the centre.
Cool and serve: Allow cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Tips for Best Results

Why are my cookies too dry?

This usually happens if the dough is overmixed or overbaked. Remove cookies when the centres still look slightly soft.

How do I get chewy cookies?

Use more brown sugar than white sugar and avoid overbaking. This keeps the texture soft and chewy.

Can I make the dough ahead of time?

Yes, chill the dough for up to 24 hours. This improves flavour and gives thicker cookies.

Serving Suggestions

Serve with a glass of cold milk
Pair with hot coffee or tea
Use as a base for ice cream sandwiches
Crush over vanilla ice cream for a quick dessert topping

Storage

Room Temperature

Store in an airtight container for up to 5 days. Keep in a cool, dry place.

Refrigerator

You can refrigerate baked cookies for up to 7 days, but allow them to come to room temperature before eating for best texture.

Freezing

Freeze cookie dough balls for up to 3 months. Bake directly from frozen, adding 1 to 2 extra minutes to the baking time.

Nutrition

Calories: 165 kcal
Carbohydrates: 18g
Protein: 4g
Fat: 9g
Saturated Fat: 3g
Sodium: 85mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, crunchy peanut butter works well and adds extra texture to the cookies.

Why did my cookies spread too much?

This usually happens if the butter is too soft or the dough is not chilled before baking.

Can I make these cookies gluten-free?

Yes, replace plain flour with a gluten-free flour blend in the same quantity.

How do I keep cookies soft after baking?

Store them in an airtight container with a slice of bread to maintain moisture and softness.

Recipe Card