Umami Recipes
Umami Recipes

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Peanut butter cookies

16 items


27 minutes

total time


200g peanut butter (crunchy or smooth is fine)

175g golden caster sugar

¼ tsp fine table salt

1 large egg


Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.

Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.

Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.

Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.


Serving Size




Total Fat

7 g

Saturated Fat

2 g

Unsaturated Fat


Trans Fat





0.2 mg

Total Carbohydrate

12 g

Dietary Fiber

0.5 g

Total Sugars

11 g


4 g

16 items


27 minutes

total time
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