Simple Peanut Butter Cookies with Sprinkles

Round cookies with sprinkles on a white plate.

5 from 2 votes

Simple Peanut Butter Cookies with Sprinkles

A simple peanut butter cookie recipe with a twist. Tiny colorful sprinkles added into the cookie dough yield cookies that are not only pleasing to the eyes, they are great on the taste too.

Prep Time20

Cook Time10

Total Time30

Course: Snack

Cuisine: American

Servings: cookies

Calories: 57.8kcal

Author: Priya Maha

Ingredients

40 g peanut butter
50 g salted butter add a pinch of salt if using unsalted butter
50 g granulated sugar
25 g soft brown sugar
100 g self-raising flour
1 egg
1 teaspoon vanilla extract
30 g colourful sprinkles

Metric - US Customary

Instructions

Preheat oven to 175°Celsius. Line baking tray with parchment paper.
Sift flour and keep it aside.
In a clean bowl, cream the butter, peanut butter, granulated sugar and brown sugar until creamy. Add the egg and continue beating until it is well incorporated.
Next, vanilla extract and beat for about 15 seconds, followed by the sifted flour.
Mix until it is just incorporated and then add the sprinkles. Give the dough a few seconds of machine mixing and continue by hand with a spatula to make sure the sprinkles are well incorporated.
Rest the dough for about 5 minutes so that it comes together.
To bake the cookies, take about 1 tablespoon of dough and shape into round balls. Place the balls onto a lined baking tray. Repeat the process bearing in mind not to place the cookies too close to one another as they will spread during baking (since the recipe uses self-raising flour).
Press the top of each cookie lightly with a fork to flatten them slightly (dip the fork into flour to prevent it from sticking to the cookies.
Bake the cookies for about 9 minutes at 175°Celsius. At this temperature and cooking time, you will get peanut butter cookies that are slightly crispy on the edges and soft in the center. For crunchy peanut butter cookies (crunchy inside and out, bake the cookies for an extra 2 minutes).
To cool the cookies, lift the parchment paper off the baking tray and place it on a wire rack. Let the cookies cool completely before removing them from the paper. The cookies tend to stick to the paper when they are still warm. Store cookies in an airtight container.

Notes

Self-raising flour gives the cookies that little puffiness without making them spread too much. And since self-raising flour already has leavening agents in it, there is no need to add any more baking powder or baking soda to the dough.

It is important to not over-beat the butter and sugar mixture. For cookies, creaming them to the point where they become light and fluffy is not necessary, unlike cakes. In fact, creaming to this point should be avoided as it could lead to the cookies spreading too much during baking.

Place the cookies slightly apart in the baking tray to give room for spreading.

Always use large egg and it is best to be at room temperature.

The baking time for these cookies depends on the thickness of your cookies as well as the size. You will need to adjust the baking time accordingly if you adjust your cookie size.

Nutrition