Corner Café

August 24, 2010

Peanut Butter Biscuits

Filed under: Biscuits & Slices — SeaDragon @ 12:00 am
Tags: ,


These Peanut Butter Biscuits have been on my to-try list for ages. The recipe is in the AWW’s Biscuits and Slices mini cookbook, which is one of the earliest mini cookbooks they put out. My copy was printed in 2000, wow, how time flies…
They were so simple to make and tasted delicious, no flour was used and only three ingredients which can be mixed just by using a wooden spoon. The only change I made was to reduce the sugar from 1 cup to just 3/4 cup. Luckily I did, as they were already quite sweet enough with just 3/4 cup of sugar.

Makes approx. 24 biscuits (about 5-6cm size each)

260g (1 cup) smooth peanut butter
170g (3/4 cup) caster sugar
1 egg
1. Preheat oven to 180°C. Line baking sheets with baking paper.
2. Combine peanut butter, sugar and egg in a mixing bowl and mix well.
3. Roll dough into balls of about 20g each, about 1 tablespoon each (or 10g each for 48 smaller biscuits). Place balls onto lined baking sheet about 5cm apart, then flatten each ball lightly with a fork.




4. Bake for about 15 minutes or until browned lightly. Stand biscuits 5 minutes before lifting onto cooling racks to cool.

Taste: Crisp and crunchy peanuty biscuits
Consume: Best within 1-2 weeks
Storage: Store in airtight container/jar
Recipe Reference(s): Peanut Butter Cookies recipe from The Australian Women’s Weekly mini cookbook


  1. i love crisp and crunchy cookies. This looks inviting with my favourite peanut butter. Recipe noted down. Thanks for sharing!

    Comment by HeartyBakes — August 24, 2010 @ 12:56 am | Reply

  2. the cookies look so crispy, and seem an easy recipe, I am going to try it. Thanks fofr sharing.

    Comment by Jess @ Bakericious — August 24, 2010 @ 11:59 am | Reply

  3. I love peanut butter crisscrosses, too! One of the first few sweet treats I was introduced to when I was in America! Always love the look of it. Makes me feel happy!

    Comment by Pei-Lin — August 26, 2010 @ 9:41 pm | Reply

  4. Ooh, just three ingredients too! Sounds like my type of cookie. Thanks 🙂

    Comment by Emma @CakeMistress — August 30, 2010 @ 3:14 pm | Reply

  5. Hi SD,

    The peanut butter that you used, is it sweetened or unsweetened?


    Comment by Alannia — October 8, 2010 @ 7:59 pm | Reply

    • It is the normal peanut butter you spread on bread. I believe they already have sugar in there.

      Comment by SeaDragon — October 8, 2010 @ 9:23 pm | Reply

  6. Hi Sea Dragon, I baked these cookies, very delicious and my family love it, thank you for sharing :).

    Comment by Jess @ Bakericious — October 15, 2010 @ 1:40 pm | Reply

    • You’re welcome, and glad to hear your family like the cookies.

      Comment by SeaDragon — October 23, 2010 @ 7:47 am | Reply

  7. Hi Jess,
    Your cookies looked great. Unfortunately my cookies didnt turn out well. I live in Tokyo and I think their peanut butter here so super smooth & soft…my cookies becmae so soft and couldnt form a dough at all…hence after baking it became crushed cookies…do you think its the peanut butter problem?

    Comment by Xris — October 17, 2010 @ 5:24 pm | Reply

    • Xris,
      Did you use cup-measure or weight-measure to make these cookies? If you use Japanese cup measure, which I understand is 200ml only, then you are using the wrong cup size. The standard cup measure I use is Australian standard which is 250ml (please read “About the Recipes” in the side bar before you try any of my recipes).

      Comment by SeaDragon — October 23, 2010 @ 7:51 am | Reply

  8. its not use any flour ya?

    Comment by william — November 4, 2011 @ 6:29 pm | Reply

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