• thumbnail image 1
Print to PDF

Print recipe

Peanut Butter Cookies



48 piece(s)

Peanut Butter Cookies

  • 110 g granulated sugar
  • 120 g dark brown soft sugar
  • 155 g creamy peanut butter
  • 115 g Butter or Margarine
  • 1 egg
  • 230 g plain flour
  • 3/4 teaspoons baking soda or bi carb soda
  • 1/2 teaspoons baking powder
  • 48 Hersheys Kisses or Reese's Minis, or 200 g dark chocolate, melted
  • 6
    Preparation 15min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

    Cookie Dough (recipe modified for TM from bettycrocker.com)
  1. Heat Oven to 200'C and get out 2 mini muffin tins (24 pieces per tray) or 2 large baking trays lined with greaseproof paper.

    Unwrap the individual chocolates and place in the fridge until needed.
  2. Place sugar, brown sugar, peanut butter, butter and egg into mixing bowl. Mix 40 seconds/ Speed 3
  3. Scrape down sides. Insert butterfly whisk. Cream 30 seconds / Speed 3. Scrape down sides and repeat 30 seconds / Speed 3.
  4. Remove butterfly, add flour, baking soda and baking poweder. Mix 20 seconds / Speed 4.
  5. Shape dough into 48 balls (approximately the diameter of a 10p coin) and drop each one into the muffin trays, or spread out on the 2 baking trays (they will spread, so leave lots of space around each ball).

    When the bowl is empty you can get leftover dough off of the blades by using Turbo / 1 sec / 1-2 times.
  6. Bake for 8-10minutes until golden brown. If you're using melted chocolate prepare it now. If using Hersheys or Reese's chocolates take them out of the fridge.

    (If you only have 1 baking tray you can just do 2 batches).
  7. Assemble Cookies
  8. Remove cookies from the oven, leave them in the tray, and press 1 chocolate down into each cookie. Do this immediately or the dough will crisp up and you won't get the chocolate filled effect.

    If you're using melted chocolate, create a small well in the dough using a blunt object (eg knife handle or something). Then spoon 1/2 teaspoon of chocolate into each cookie.
  9. Leave cookies to cool. Chocolate will melt and reset. If you're in a rush, remove the cookies from the tray with your fingers and then place them on a plate in the fridge.

    These cookies are good for at least a week (if they last that long!!)

Accessories you need

  • Butterfly
    buy now
  • Spatula
    buy now
  • Measuring cup
    Measuring cup
    buy now

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.