Tara Barker

So easy, even the kids can help you with it
20 cookies
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Chewy inside, crispy outside, with a 100 per cent peanut taste, these cookies are super easy to make. You can increase the sugar, if you like a sweeter cookie, and use different types of peanut butter – just be aware that crunchy peanut butter makes a more crumbly cookie.

They’re great for parties or celebrations because you can make the dough ahead of time and freeze for up to three months, until you are ready to bake (see tips below).

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  • ⅓ - ½ cup white or brown sugar
  • 1 cup peanut butter
  • 1 egg
  • ⅓ cup rolled oats or cornflakes for a less dense texture (optional)
  • ⅓ cup sultanas or chocolate chips for a sweeter bite (optional)

Preheat oven to 170 C. Line 1-2 baking sheets with non-stick baking paper.


Mix peanut butter, sugar, and egg together in a bowl, until smooth and creamy. It’s a very soft and moist dough.


Roll mixture into small balls and arrange on a baking sheet; flatten each ball with the back of a fork, or bottom of a glass. Press with a fork to make a criss-cross pattern.


Bake in preheated oven for 8-10 minutes – don’t overcook these cookies or they get very dry.


Cool cookies on baking sheet for 2 minutes – they’re soft and will crumble if you move them too soon. After a few minutes, you can move cookies to a cooling rack to cool completely.


  • Freeze cookie dough for up to three months by wrapping tightly in foil, then plastic wrap, and freeze. Just thaw in the fridge when you’re ready to make the cookies, and bake.
  • You can also freeze the baked cookies for up to three months. Place them on a baking sheet in the freezer, not touching each other, till they’re frozen solid. Transfer to freezer bags or airtight container. To reheat, bake in a 170 C oven for 5 minutes, or until warmed through.

Text, images and recipe by Tara Barker. 

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