Delicious Buttery Peanut Butter Biscuits


Servings 12
Time Needed Prep
Ingredients 9
Difficulty Easy

Rating (click to rate)

3.7 based on 65 ratings.


  • 1 cup Peanut Butter crunchy
  • 1/2 cups Plain Flour
  • 1/2 tsp Bicarbonate Soda
  • 1/2 cups Brown Sugar
  • 1/2 tsp Salt
  • 115 g Butter
  • 1 tsp Vanilla Extract
  • 1 Egg
  • 125 g Chocolate Melts

Nutrition Information

Qty per
24g serve
Qty per
Energy 60.416666666667kcalcal 255.54137056178kcalcal
Protein 0.90104166666667gg 3.8110911299299gg
Fat (total) 3.2552083333333gg 13.76839281044gg
 - saturated 2.0364583333333gg 8.6135065422116gg
Carbohydrate 7.6927083333333gg 32.537465889633gg
 - sugars 5.984375gg 25.311813342714gg
Dietary Fibre 0.45052083333333gg 1.905545564965gg
Sodium 19.84375mgmg 83.932122572445mgmg

Nutritional information does not include the following ingredients: Peanut Butter, Brown sugar, Salt, Butter, Vanilla Extract, Egg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

There is nothing better than a buttery Peanut Butter Biscuit…

This recipe for Peanut Butter Biscuits has been in my family for years.  They are my husband’s absolute favourite and they never last long in our house!  We also have a Gluten Free Peanut Butter Biscuit recipe! I use my Food Processor to mix the dough – it just makes it easier.  But if you don’t have one – that’s fine!

Now they are best eaten warm, straight from the oven…. but they also will store in an air-tight container for up to two weeks.

If you love this recipe for Peanut Butter Biscuits – make sure you try these delicious recipes too:


  1. Sift together the flour, bicarbonate and salt and set aside.

  2. In a food processor, cream the butter and sugar together until light and fluffy.

  3. Add the egg and vanilla and mix well.  Slowly add the peanut butter.

  4. Remove the wet mixture and transfer to a large bowl.

  5. Fold in the dry ingredients and refrigerate for 30 minutes.

  6. Preheat oven to 180 degrees.

  7. Line two baking trays with baking paper - roll out rounded teaspoons of mixture, with a fork dipped in flour press the biscuit lightly one way, then the opposite way to get a diamond effect.

  8. Cook for 12 - 15 minutes.

  9. Mix top four ingredients together, then fold through the chocolate chips.

  10. Place SMALL blobs (they really spread, i get 25 - 30 out of this!) on baking paper on trays and bake on 160/170 for 8-10 mins.

  11. Keep a careful eye that they don't brown too much, the go dry fast.

Recipe Hints and Tips:

  • When you go to take the Gluten free biscuits out of the oven they are still very soft (you will think they are under done) but they harden as they cool. Even if they are slightly "under cooked" they are nice and gooey!
  • Store in an airtight container for up to a week.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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