Love peanut butter cookies -will have to try these. Here in Canada, however, it is tradition to finish them off with the criss-cross of a fork. Also, am I the only one who would have baked those ends?!
I just made these. Your recipe is very much like mine. I dump my uncooked dough into a bowel and then fridge for the hour, then scoop 1 tablespoon onto parchment paper, using a floured fork, press slightly onto cookie making #, bake 12 minutes at 350. Perfect. I also use crunchy peanut butter.
Thanks so much Paul. I watch the THE BRITISH BAKING SHOW all the time. Love you and Prue and the other cast. Will always watch the show and thanks for the recipe 😊
Thank you Paul, for making it easy for us to make delicious peanut butter cookies just like Ginger's, you can see the perfect preparation and baking of them, better impossible if they are made by you! These videos and your easy recipes are wonderful to learn! Congratulations
I just made your peanut butter cookies and thy are delicious but I don't know how you only got 16, I cut mine 3/4 inch and I go 26, they are huge but mighty good thanks Paul
Probably one of my all time favorite cookies, tied with ginger biscuits and choc chip cookies. Having said that its one of the hardest recipes to find that is actually this straight forward and simple. I'm throwing the others out and replacing it with this one.. Thanks Paul!!!!!!
I am addicted to his version of ginger biscuits. I use regular caster sugar since I could not find golden caster sugar and I add the zest of one orange to the recipe. Amazing!
Very nice! My Mom (professional pastry cook) and her Mom and the "Aunties" all dipped a fork in caster sugar and made a fork indentation in the formed cookie. :O) Not biscuit :O) The made a ball and dropped onto cookie sheet, pressed fork into, then baked. I've never seen it chilled as a log, then sliced. Everyone has their own way.
I’ve never put peanuts in mine. I put in milk chocolate chips, peanut butter chips and toffee bits. Yes all of them. They are really good. Mine are smaller (helps with portion control) and I only bake them for 11 minutes.
Made a few batches now and with a couple of other recipes stopped buying biscuits now and just make my own. I think i do more cooking and baking at home since I retired from commercial cooking/baking but it' keeps you active. Thank you very much Paul.
I made these cookies tonight with gluten free flour & reduced fat peanut butter. I baked them at 340°F for 16-17 minutes. They were scrumptious... Thank you for the recipe & video..
This reminds me of my grams chocolate icebox cookies in that she would roll the dough in wax paper, refrigerate for a bit, slice and bake. Your PB cookies look delish and I will def try.
They turned out very nicely and were a huge hit in my High Tea party with friends. Being a vegetarian who does not eat eggs, I tried to substitute a tablespoon of Curd for every 1 egg and they turned out just as soft and yummy. Thank you for the lovely recipe.
Thank you Paul! I admire your baking and your way of teaching. You find there are many good bakers but you are not only an excellent baker, you are also a good teacher. Have you tried American Biscuits? Depending on the region, they are either soft and crispy on the outside or crispy internally and externally. May Jesus Christ Bless you and be with you as well! John 3:16 "For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life."
I made these not really a peanut butter person But these are amazing, also made your ginger nuts and shortbread biscuits as well , thanks Paul ,and ofcourse had to buy your latest book
Thanks for this recipe and the inspiration to try a new cookie. I am going to try using Macadamia butter and tiny chocolate chips in this recipe. I may need a pinch of salt to replace the salt from the peanuts.
Hi I did make the ginger one not sure what happened they are very very sweet 😊and very dry I did follow the recipes from your lovely cook book I purchased
Did you use peanut butter with sugar in it ? I've never baked peanut butter cookies before so I’m not sure if natural peanut butter would be slightly problematic
good question, I always use peanut butter with sugar, but I don't think it'd be a big difference if the peanut butter didn't have sugar. The recipe already adds a lot.
@Paul Hollywood, are there are changes to the the ingredient amounts when making these cookies at 5000 feet elevation? I live in the high desert of Arizona in the United States. I tried the recipe as written and the cookies seem to rise ok, just took longer to bake. They tasted great!
Trying to make these today and it made me realize that I need to get a food scale. It’s a big pain trying to convert the metrics. I did add more peanuts than called for.
Hi Paul how about a video of how to make cupcakes, our village Little Berkhampsted in Hertford is getting organised for the queens Jubilee and we loved your ginger biscuits 🍪 and I bet your iced cupcakes would be amazing 🤩
Make them refined sugar free with maple sugar or maple syrup (less overall sugar can be worked out). Stevia - powdered leaf or liquid - for no sugar. Organic peanut butter and/or mix of other nut butters could be interesting. Thanks for this recipe as all the others!
Paul, if you want to make them more American press the tops with a fork to get those lines imprinted on top :) Otherwise you added just a couple more refinements from the Joy of Cooking recipe. Only you could make the humble, inexpensive nut we grew up sound fabulous.
We always roll about walnut size amount of dough and place on baking tray. Using fork dip in flour and make cross mark in top. Use crunchy peanut butter no nuts. No need to chill dough with this method. Saves you one hour.
As another posted already noted, the “mark” of a peanut butter cookie is the hash mark made by flattening a dropped cooked (I use a #10 scoop) with the backside of a fork in a crisscross. No need to roll and reform the ends you cut off. If you prefer to bake chilled dough to lessen the spread of the cookie, place the fork-flattened cookies in the fridge for 10 minutes before baking. Same result, less work, authentic look.
Adding my agreement with others' comments that PB cookies are traditionally finished with a cross hatch pattern pressed into the tops with a fork. (Two presses per cookie.) I'll add, I make a diabetic friendly version that is outstanding. Peanuts naturally have oil, so no butter necessary. Just crushed peanuts -2 cups (to the point where they resemble PB), one egg, 1/2 c. Splenda. And no refrigeration, or parchment paper - just mix, then scoop a spoonful, press it a bit into a ball, use the fork one direction then the cross direction, bake (350 F) for 10 minutes. These cookies are better a few days later, as the Splenda develops and sweetens.
Dear Paul. Would you know how I could make these peanut cookies vegan? There are so many vegan alternatives to an egg, I wouldn’t know which one would be more suitable. Very ripe banana/flax egg/egg powder substitute/apple sauce and apple cider vinegar??? Would love to know what you think might work best. Thankyou for your channel. I just love watching your videos.
You can also freeze this dough for up to 3 months. Just pop the dough package into a freezer bag. Then can pull out when you want to, thaw a little, slice & bake. 🙌🏻
I made these today... they weren't bad, but probably not the best recipe out there 1) these cookies were massive - that's not necessarily a problem, but just a heads up 2) they made not solidify completely in the fridge in 1 hour, depending on how cold your fridge is. my dough was still soft so once it was cut, i sort of squidged each piece back into a cookie shape using my hands 3) the amount of butter / peanut butter in these... send help! still they taste quite good
Use crunchy peanut butter, save on the extra peanuts. Spoon straight from the bowl, roll into balls, flatten onto the baking tray with a fork, sprinkle with Demerara sugar, bake.
I don't know where you are, but in the US these are very common and more often than not are made without the chopped nuts added. And we roll spoonfuls of the dough in little balls and press them flatter with a fork for a # design on top. No rolling and chilling, just baking.
Plain flour? Bread flour? Pastry flour? Celsius vs Fahrenheit. Treekle is dark molasses? Castor sugar? Love Paul Hollywood, but not interpreting and converting EVERY recipe.
You're wrong about American cookies (i.e. yours are called biscuits) Not all American cookies bend. Some bend and some are crisp and snap when they break. I heard your comment on the Great American Baking Show and thought your comment lacked knowledge of American baking and I thought I would correct you on your comment.
![[ENGSUB] UNPRODUCTIVE DAY ใช้ชีวิต (เปื่อยๆ) ด้วยกัน 1 วัน! | OUROAD CLOSEFRiEND SS2 EP.9](http://i.ytimg.com/vi/pyYKZ3kra9w/mqdefault.jpg)
Love peanut butter cookies -will have to try these. Here in Canada, however, it is tradition to finish them off with the criss-cross of a fork. Also, am I the only one who would have baked those ends?!
We always made drop cookies, then take a fork and push down twice on the ball of dough making a criss cross pattern. Can't wait to try these.
Paul the way you tucked that roll is solid. You would be a master joint roller as well
I just made these. Your recipe is very much like mine. I dump my uncooked dough into a bowel and then fridge for the hour, then scoop 1 tablespoon onto parchment paper, using a floured fork, press slightly onto cookie making #, bake 12 minutes at 350. Perfect. I also use crunchy peanut butter.
Thanks so much Paul. I watch the THE BRITISH BAKING SHOW all the time. Love you and Prue and the other cast. Will always watch the show and thanks for the recipe 😊
Waking up to Paul and PB cookies 🤍🤍🤍 thanks for making my morning 😉
Looks great!!! Yammy!!! Especially with a glass of milk in front of a fireplace and it's snowing outside
Thank you Mr. Hollywood! I’ve been looking for a good recipe for one of my all time favorite cookies!! Peanut-Butter-Lovers Unite!! 🥜😋👏🏼
my wife would put a chocolate kiss right in the middle after coming out of the oven
love this Paul....
Those look amazing! 😋 I'd love to add some chocolate chips to them.
Thank you Paul, for making it easy for us to make delicious peanut butter cookies just like Ginger's, you can see the perfect preparation and baking of them, better impossible if they are made by you! These videos and your easy recipes are wonderful to learn! Congratulations
I just made your peanut butter cookies and thy are delicious but I don't know how you only got 16, I cut mine 3/4 inch and I go 26, they are huge but mighty good thanks Paul
Probably one of my all time favorite cookies, tied with ginger biscuits and choc chip cookies. Having said that its one of the hardest recipes to find that is actually this straight forward and simple. I'm throwing the others out and replacing it with this one.. Thanks Paul!!!!!!
I am addicted to his version of ginger biscuits. I use regular caster sugar since I could not find golden caster sugar and I add the zest of one orange to the recipe. Amazing!
Tasty. Looking forward to trying these with my homemade peanut butter.
Made mine as thin as digestives and got a good biscuit quality and a great melt-in-the mouth feel. Excellent for breakfast with coffee.
How long did you bake them for?
What are digestives? Biscuits, I know. I've seen them used in a recipe I would have used graham crackers for. What flour is used?
I made these for work I never knew so many people like peanut butter cookies and they LOVED these!
Very nice! My Mom (professional pastry cook) and her Mom and the "Aunties" all dipped a fork in caster sugar and made a fork indentation in the formed cookie. :O) Not biscuit :O) The made a ball and dropped onto cookie sheet, pressed fork into, then baked. I've never seen it chilled as a log, then sliced. Everyone has their own way.
I’ve never put peanuts in mine. I put in milk chocolate chips, peanut butter chips and toffee bits. Yes all of them. They are really good. Mine are smaller (helps with portion control) and I only bake them for 11 minutes.
chunky peanut butter, don't need to add peanuts
Made a few batches now and with a couple of other recipes stopped buying biscuits now and just make my own. I think i do more cooking and baking at home since I retired from commercial cooking/baking but it' keeps you active. Thank you very much Paul.
I made these cookies tonight with gluten free flour & reduced fat peanut butter. I baked them at 340°F for 16-17 minutes. They were scrumptious... Thank you for the recipe & video..
Just finished making a batch and the are the best peanut butter cookies I’ve had. Thanks for the recipe
It is exactly enjoyment of baking！Thank you very much indeed, Mr. Hollywood.
Mmmm my favorite peanut butter cookies easy to make .
This reminds me of my grams chocolate icebox cookies in that she would roll the dough in wax paper, refrigerate for a bit, slice and bake. Your PB cookies look delish and I will def try.
I love homemade peanut butter cookies ❤❤
I have a very old recipe from my mother's cookbook...it's the best
Now I want to try your recipe 😋 ❤
They turned out very nicely and were a huge hit in my High Tea party with friends. Being a vegetarian who does not eat eggs, I tried to substitute a tablespoon of Curd for every 1 egg and they turned out just as soft and yummy. Thank you for the lovely recipe.
Applesauce may work too.
Thank you Paul! I admire your baking and your way of teaching. You find there are many good bakers but you are not only an excellent baker, you are also a good teacher. Have you tried American Biscuits? Depending on the region, they are either soft and crispy on the outside or crispy internally and externally. May Jesus Christ Bless you and be with you as well! John 3:16 "For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life."
Beautiful ❤ I like how you rolled it up then slices 😀
So much quicker or easier...very cool Paul 😎
I love peanut butter cookies!
I made these not really a peanut butter person But these are amazing, also made your ginger nuts and shortbread biscuits as well , thanks Paul ,and ofcourse had to buy your latest book
These look delicious Paul! And easy too.
Thank you Paul I love peanut butter cookies
Will be making these! Definitely!
They look so yummy!! 😃😊 I will keep that recipe in mind..😋🤤👍
Made these last week, they are dangerous, I could not stop eating em lol.
Thanks for this recipe and the inspiration to try a new cookie. I am going to try using Macadamia butter and tiny chocolate chips in this recipe. I may need a pinch of salt to replace the salt from the peanuts.
Wonderful! Can't wait to make these.
Toliko dobro izgledaju da skoro osjecam miris keksa.💯💕
omg...i would so lick the bowl i love peanut butter...thank you paul...shakes your hand....weeeeee...i love that part in british baking show.
Those are some thick cookies! We use our hands roll them into balls, dip a fork in sugar and do criss cross and pop them in the oven
They look delicious !
I'm not the biggest fan of peanut butter but these look delicious 😋
Delicious! 😊👍🏼Thank you ! Do you think putting half almond flour could work too?
Oh, gotta try these. Looks very good.
Hi I did make the ginger one not sure what happened they are very very sweet 😊and very dry I did follow the recipes from your lovely cook book I purchased
I bet these would be amazing with fresh-ground honey roasted peanut butter
Need to try these guys 😋🤩
Did you use peanut butter with sugar in it ? I've never baked peanut butter cookies before so I’m not sure if natural peanut butter would be slightly problematic
good question, I always use peanut butter with sugar, but I don't think it'd be a big difference if the peanut butter didn't have sugar. The recipe already adds a lot.
@Paul Hollywood, are there are changes to the the ingredient amounts when making these cookies at 5000 feet elevation? I live in the high desert of Arizona in the United States. I tried the recipe as written and the cookies seem to rise ok, just took longer to bake. They tasted great!
Trying to make these today and it made me realize that I need to get a food scale. It’s a big pain trying to convert the metrics. I did add more peanuts than called for.
Hi Paul how about a video of how to make cupcakes, our village Little Berkhampsted in Hertford is getting organised for the queens Jubilee and we loved your ginger biscuits 🍪 and I bet your iced cupcakes would be amazing 🤩
Make them refined sugar free with maple sugar or maple syrup (less overall sugar can be worked out). Stevia - powdered leaf or liquid - for no sugar. Organic peanut butter and/or mix of other nut butters could be interesting. Thanks for this recipe as all the others!
Paul, if you want to make them more American press the tops with a fork to get those lines imprinted on top :) Otherwise you added just a couple more refinements from the Joy of Cooking recipe. Only you could make the humble, inexpensive nut we grew up sound fabulous.
I don't know what I was baking before Paul Hollywood came in to my life....but it wasn't my best.
Paul, is it possible to substitute the sugar in your recipes with something more diabetes-friendly???
As an experienced sugar free baker quite sure you can use small amount of powdered stevia leaf instead. Or monk fruit sugar substitute, etc.
Lard
Your the best! Love uour British baking show, your travels around the world. And your still handsome as ever. Tina from the Big island of Hawaii
Can i use honey roasted peanuts and peanut butter with honey as substitutes?
We always roll about walnut size amount of dough and place on baking tray. Using fork dip in flour and make cross mark in top. Use crunchy peanut butter no nuts. No need to chill dough with this method. Saves you one hour.
As another posted already noted, the “mark” of a peanut butter cookie is the hash mark made by flattening a dropped cooked (I use a #10 scoop) with the backside of a fork in a crisscross. No need to roll and reform the ends you cut off. If you prefer to bake chilled dough to lessen the spread of the cookie, place the fork-flattened cookies in the fridge for 10 minutes before baking. Same result, less work, authentic look.
I've used crunchy peanut butter in the batter and ground salted peanuts and put on top of the cookie.
Adding my agreement with others' comments that PB cookies are traditionally finished with a cross hatch pattern pressed into the tops with a fork. (Two presses per cookie.) I'll add, I make a diabetic friendly version that is outstanding. Peanuts naturally have oil, so no butter necessary. Just crushed peanuts -2 cups (to the point where they resemble PB), one egg, 1/2 c. Splenda. And no refrigeration, or parchment paper - just mix, then scoop a spoonful, press it a bit into a ball, use the fork one direction then the cross direction, bake (350 F) for 10 minutes. These cookies are better a few days later, as the Splenda develops and sweetens.
Could I replace the flour with protein powder ?
You crack those eggs 🥚 so easily
Does anyone have information on the best way to store these and how long they keep for?
Dear Paul. Would you know how I could make these peanut cookies vegan? There are so many vegan alternatives to an egg, I wouldn’t know which one would be more suitable. Very ripe banana/flax egg/egg powder substitute/apple sauce and apple cider vinegar??? Would love to know what you think might work best.
Thankyou for your channel. I just love watching your videos.
I would use a flax egg & butter flavored Crisco.
Please can you do some nice crunchy shortbread cookies 😁😁
Yum!!
Could you cook them for longer if you didn’t want them to soft?
Is it possible to overbeat.the sugars and butters when creaming them?
Add a cup of semi sweet chocolate morsels and call me in the morning.
Basic brand name creamy peanut butter, natural or fresh? Looks like maybe a brand name
Hey Paul, can you try Millet cookies
We went to uni together..can I ask...why don't you add bran?
You can also freeze this dough for up to 3 months. Just pop the dough package into a freezer bag. Then can pull out when you want to, thaw a little, slice & bake. 🙌🏻
Yum!
Wish this was Smellyvision.
Los veo desde Chile podrian traducir Las recetas al español por favor un abrazo
They’re missing their trademark fork imprints # But they look delicious!
Do you have a lemon drizzle recipe? I can get the sponge right i never get tr drizzle part right. It makes my cake so soggy and not light
I made these today... they weren't bad, but probably not the best recipe out there
1) these cookies were massive - that's not necessarily a problem, but just a heads up
2) they made not solidify completely in the fridge in 1 hour, depending on how cold your fridge is. my dough was still soft so once it was cut, i sort of squidged each piece back into a cookie shape using my hands
3) the amount of butter / peanut butter in these... send help!
still they taste quite good
Please sir more cookies recipe please 🙏
Use crunchy peanut butter, save on the extra peanuts. Spoon straight from the bowl, roll into balls, flatten onto the baking tray with a fork, sprinkle with Demerara sugar, bake.
Is that your kitchen paul ?
Kao bebica mlijeko i keks?
Yum! I'm not a big fan of nuts in my cookies, I assume these will be just as tasty without!
I don't know where you are, but in the US these are very common and more often than not are made without the chopped nuts added. And we roll spoonfuls of the dough in little balls and press them flatter with a fork for a # design on top. No rolling and chilling, just baking.
@@joannesmith2484 I am in the US. :)
I know you did not waste 2 cookie ends?!!?? You place them cut side up and they flatten in to cookie as they bake. 😊
I think I’ve seen this guy on tv.
Gostaria que me mandava a sua receita mas em portuo
What does “faffy” mean when he said “it’s a bit faffy”?
takes a lot of effort, a bit of a hassle etc.
😍😍😘😘👍👍👍👍💕💕💕💕💕
👍👏👏👏👏👏
We don’t make cookies like that! 😳
Never seen anyone make peanut butter cookies that way tbh
🍰🍰🍰
💕💗🍀
The one from the fridge one hour later was clearly another one,the size was completely different ha ha
Plain flour? Bread flour? Pastry flour? Celsius vs Fahrenheit. Treekle is dark molasses? Castor sugar? Love Paul Hollywood, but not interpreting and converting EVERY recipe.
There's a recipe with just peanut butter, sugar and egg.
You're wrong about American cookies (i.e. yours are called biscuits) Not all American cookies bend. Some bend and some are crisp and snap when they break. I heard your comment on the Great American Baking Show and thought your comment lacked knowledge of American baking and I thought I would correct you on your comment.
They aren't peanut butter cookies without the cross hatches.
Long and drawn out. 1 Cup pnb 3/4 maple syrup mix roll in to balls squash cook. No butter no flour no egg. Cheaper.