Salty Peanut Butter Rounds


Preparation info

  • Difficulty


  • Makes about


Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

Peanut butter cookies are very popular in the United States, where people often enjoy them together with a glass of milk in the afternoon. They also make great gifts and are perfect for bringing along to an afternoon or morning tea. We lined an old cookie tin with parchment paper and then wrapped the peanut butter rounds in festive Christmas cellophane. Stored in a dry place away from light, these cookies will keep for at least two weeks.


  • 100 g ( oz) butter, softened
  • 120 g ( oz) crunchy peanut butter
  • 100 g ( oz) brown sugar
  • 1-2 tsp vanilla sugar
  • 1 egg
  • 220 g ( oz) flour
  • 2 tsp baking powder


  • 100 g ( oz) peanuts, roasted and salted


Add the butter, peanut butter and both types of sugar to a mixing bowl and whisk until creamy, then stir in the egg. Combine the flour with the baking powder and add the mixture gradually to make a soft, pliable dough.

Preheat the oven to 180°C (350°F/Gas mark 4) and line a tray with baking paper. Coarsely chop the peanuts and place them on a shallow plate. Form the dough into walnut-sized balls. Dip one half of the balls into the chopped peanuts and then place on the baking tray. Flatten the cookies slightly. Bake the cookies for about 14–18 minutes, depending on size.