Peanut Butter Biscuits

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 cup Plain Flour
  • 1/2 tsp Bicarbonate Soda
  • 1/2 cup 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 171cal 725cal
Protein 1.7g 7.18g
Fat (total) 3.86g 16.31g
 - saturated 2.23g 9.45g
Carbohydrate 10.9g 46.2g
 - sugars 9.2g 38.8g
Dietary Fibre 0.45g 1.91g
Sodium 226mg 957mg

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

Peanut Butter Biscuits

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.


  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.

Peanut Butter Biscuits

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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