Recipe: Peanut butter and sour cherry cookies

Recipe: Peanut butter and sour cherry cookies

One of the best biscuits recipes I know to pack up and take on a picnic or a lunchbox. The salty peanut butter combined with the sweet cherries make them a hit with all ages. Substitute the same amount of chocolate chips for the cherries, if you prefer.

Peanut butter cookies fiona cairns

Makes 18-20


  • 100g unsalted butter, softened, in pieces, plus more for the trays (optional)
  • 170g light muscovado sugar
  • 200g crunchy peanut butter
  • 1 egg, lightly beaten
  • 200g plain flour
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 100g dried sour cherries, roughly chopped


  1. Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4 and lightly butter two baking trays, or line with baking parchment.
  2. Using a food mixer (or a large bowl and a handheld electric whisk), whisk together the butter and sugar until light and fluffy.
  3. Beat in the peanut butter and egg.
  4. Sift in the flour, bicarbonate of soda and salt, then add the vanilla and cherries.
  5. Mix together (but do not over mix), until just combined to a soft dough.
  6. Using a tablespoon, divide the mixture between the baking trays and flatten each biscuit with the tines of a fork. The mixture will spread a little, so space them out well.
  7. Bake in the preheated oven for 10-12 minutes, or until just colouring around the edges. The cookies will continue to harden as they cool, so it is really important not to over-bake.
  8. Leave on the trays for a few minutes, then transfer to a wire rack to cool completely. These keep well in an airtight container for a few days.

Leave a Comment

Your email address will not be published. Required fields are marked *