A deliciously easy recipe, these peanut butter biscuits have the brilliant addition of cream cheese to make them extra scrumptious, and irresistible.
I had the best Nanna. Her name was Rosey and she was incredibly sweet, with the softest skin. She was never cranky, and she just had so much love. Every time we went to visit her she’d give us cordial (such a treat for us) and freshly baked peanut butter cookies. So many memories.
My memories of her are so beautifully tied up with scents, and tastes of those things, especially peanut butter biscuits. This isn’t her recipe, but what I imagine the next generation would offer their kids. These are so delicious. They’re quite soft and short, meaning they crumble perfectly into your mouth.
While peanut butter cookies are totally my jam, you might like to try other biscuit recipes that I love, like Chocolate Earthquake Cookies, Chewy Chocolate Cookies, or even Twix Cookies.
Tips for making Peanut Butter Biscuits:
Swap crunchy peanut butter for smooth, if you prefer. I love crunchy peanut butter for this recipe, because the little crunchy bits are a delicious contrast to the shortness of the cookie, but smooth works just as well.
Don’t overcook them! You’re not looking for a golden brown bake on these cookies, they should be more blonde, so by mindful when cooking.
Store cookies in an airtight container. They’ll last up two weeks at room temperature, or up to 3 months frozen.
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Peanut butter & cream cheese cookies recipe
Ingredients
60g butter, softened
120g cream cheese, at room temp
1/2 cup caster sugar
1/2 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 egg
1 cup crunchy peanut butter
1 & 1/4 cups plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate soda
Instructions
1. Preheat the oven to 180ºc (fan forced) and line a tray with baking paper.
2. In a large bowl, beat the butter, cream cheese and sugars until fluffy. Add in the egg and vanilla, and beat for 30 seconds. Mix in the peanut butter.
3. Turn the beater speed to low, and mix in the remaining dry ingredients. Once combined, scoop tablespoons of the mixture and roll into balls. Place onto the prepared tray, and flatten with the back of a fork (you can dip the fork into flour so it doesn’t stick).
4. Bake for 15 minutes or until just slightly brown. They should be more on the blonde side, so don’t push them to golden or beyond. Allow to cool, and store in an airtight container.
