SKIPPY® National Homemade Cookie Day!

Mix It with creamy peanut butter

Mixing smooth and creamy SKIPPY® Peanut Butter into your homemade cookie recipes will bring your creations to life this National Homemade Cookie Day (1 October 2024) or anytime you’re baking at home.

These deliciously creamy cookie recipes are easy to make in the kitchen with friends and family and even better to enjoy afterwards:

SKIPPY® Peanut Butter Filled Peanut Butter Cookies

Stuffing peanut butter cookies with even more delicious SKIPPY® Peanut Butter? Yes please! Created for the ultimate peanut butter lover, these double doses cookies really hit the spot

INGREDIENTS

1 x 340g jar of SKIPPY® Peanut Butter Extra Creamy

115g icing sugar

115g butter, softened

50g brown sugar

50g sugar

1 egg

1 teaspoons vanilla extract

220g all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

50g granulated sugar

1 teaspoon ground cinnamon

Icing sugar, if desired

METHOD

1. Heat oven to 175°C. Line large baking sheet with waxed paper
2. In a medium bowl using a hand mixer combine 115g SKIPPY® Peanut Butter and icing sugar until fluffy. Drop teaspoon sized balls of mixture on prepared sheet. Freeze 15 minutes
3. In a large bowl using a hand mixer cream remaining peanut butter, butter and sugars until light and fluffy. Add egg and vanilla extract until combined
4. In a small bowl, combine flour, baking soda and salt. Gradually add flour mixture to peanut butter mixture and mix just until flour is incorporated
5. In small bowl, combine sugar and cinnamon
6. Scoop heaped tablespoon cookie dough and flatten. Top with frozen peanut butter balls and wrap dough to completely seal
7. Roll in cinnamon-sugar mixture and place on parchment paper-lined baking sheet
8. Bake 10 minutes or until edges are set
9. Stand for 5 minutes before transferring to wire rack to cool. Dust with icing sugar (optional)

SKIPPY® No Bake Peanut Butter Chocolate Drop Cookies

No time to bake? Not a problem with these quick and easy SKIPPY® No Bake Peanut Butter Chocolate Drop Cookies

INGREDIENTS

1 x 340g jard SKIPPY® Peanut Butter Extra Smooth
70g puffed rice cereal (Rice Krispies or similar)

40g rolled oats

160g golden syrup

50g light brown sugar

1 teaspoon vanilla extract

¼ teaspoon salt

24 chocolate drops

METHOD

1. In a large bowl, combine puffed rice cereal and oats. Set aside.
2. In a small saucepan, heat golden syrup and brown sugar over medium heat, stirring constantly.
3. Bring mixture to a boil, remove from heat and quickly stir in SKIPPY® Peanut Butter, vanilla extract and salt.
4. Pour over cereal mixture, stirring until well coated.
5. Drop rounded tablespoonfuls of mixture onto a parchment paper-lined baking sheet.
6. Press chocolate drops into centre and cool completely.

SKIPPY® Peanut Butter Cookie Dough

Peanut butter, chocolate chips, and a medley of other delectable ingredients come together to create a yummy cookie dough experience

 INGREDIENTS

1 x 340g jar SKIPPY® Peanut Butter Extra Crunchie

90g flour

58g butter, room temperature

50g sugar

50g brown sugar

1 ½ tablespoons milk

1 teaspoon vanilla

¼ teaspoon cinnamon

¼ teaspoon salt

85g mini chocolate chips

METHOD

1. In a microwave-safe bowl, heat flour on HIGH for 30 seconds. Stir and repeat at 15-second intervals until the internal temperature of 71°C is reached. Set flour aside to cool completely.
2. In a bowl, using a hand mixer, cream together SKIPPY® Peanut Butter, butter and sugars. Mix in milk, vanilla, cinnamon and salt. Mix in cooled flour. Stir in chocolate chips.

SKIPPY® Peanut Butter Caramel Thumbprint Cookies

SKIPPY® Peanut Butter cookies are a delicious treat any day of the year, fill them with a sweet, salted caramel filling for an extra special, indulgent twist.

INGREDIENTS

Cookies

1 x 304g jar SKIPPY® Peanut Butter Extra Smooth

250g all-purpose flour

¼ teaspoon salt

180g butter, softened

100g sugar

110g brown sugar

2 eggs, separated

1 teaspoon vanilla

57g unsweetened chocolate, melted

290g salted peanuts

Salted Caramel Filling

58g butter

240ml semi-skimmed milk
110g brown sugar

120g double cream

½ teaspoon salt

1 teaspoon vanilla

METHOD
Cookies

1. Heat oven to 175°C
2. In a medium bowl, whisk together flour and salt
3. In a mixer bowl, cream butter, sugar, brown sugar. Add SKIPPY® Peanut Butter. Mix well. Mix in egg yolks and vanilla. Stir in chocolate. On low speed, add flour mixture until dough forms.
4. In a shallow dish, whisk egg white until foamy. Place peanuts in another shallow dish
5. Using a 1 inch cookie scoop, scoop dough and roll into 48 balls. Dip each in egg white. Roll in peanuts and place on parchment lined backing sheets. Using your thumb, indent centre of each cookie. Bake 8 minutes, remove from oven and gently re-dent each cookie. Bake 6 to 8 minutes longer or until set. Cool on pans 10 minutes. Remove to rack and leave to cool

Salted Caramel Filling

1. In a small saucepan over medium heat, melt butter. Add brown sugar, cream and salt. Stir occasionally until mixture comes to a gentle boil. Allow to boil gently 5 minutes, stirring constantly
2. Add vanilla, stir well and remove from heat to cool
3. When cool and slightly thickened, fill centre of each cookie

SKIPPY® Peanut Butter (RRP £2.75 per 340g jar) is available in Smooth and Extra Crunchy varieties, which are currently available in major supermarkets including Sainsbury’s, Morrisons, ASDA, Costco and Ocado.

Find more ideas to
Spread It, Mix It, Dip It and Own It!
at www.peanutbutter.uk.com