Skippy Peanut Butter Cookies

I love peanut butter. Like really, really love. When we were little, there was only one brand available, Skippy. Now there are many varieties sold but my favorite is still Skippy. Naturally, cookies made with Skippy peanut butter are hugely popular too. Even those not made with Skippy are still called Skippy peanut butter cookies.

Unlike for toasts, cookies made from Skippy are best when the smooth and creamy peanut butter is used. They just melt in your mouth. But crunchy type is also delicious. Sometimes I can’t afford to be too picky. Last week I used combination of both creamy and crunchy, it was delicious! This is also my most favorite cookie recipe – but since I have only made three type of cookies, I am sure the preference is still not setting yet. I heart the recipe. If you keep on reading, you will know why.

Prepare the ingredients : flour, oil, peanut butter, confectioner’s sugar and salt. Did you hear that? That’s right! Only five ingredients used. And egg yolks for wash.

Combine everything in a mixing bowl.

Beat them using paddle attachment for a couple of minutes. Don’t worry if you don’t get everything mixed well. If you over-beat the dough, it will become very soft and difficult to shape. But it is not the end of the world, just refrigerate for 15 minutes or longer till the dough firms up again.

Shape them into small tiny little balls, roughly about 1/2 – 1 teaspoon of dough. Arrange the dough on greased cookie pans.

Make round indentation in the middle of the cookie using round chopsticks. Press lightly halfway thru the cookies.

Pretty little thing, aren’t they?

Brush egg wash on each cookie.

Bake for 15 minutes. The cookies will puff up a little bit. My inexperienced egg wash was not as neat as I would like it to be, which caused the cookies to cracks here and there. Oh well. Let cool and store on airtight cookie container.

Print

Skippy Peanut Butter Cookies

Makes 600 g cookies

Ingredients:

300 g flour
150 g confectioner's sugar
150 g oil, canola or peanut
200 g Skippy peanut butter, creamy or crunchy, or combination of both
1/4 tsp salt
2 egg yolks, for wash

Directions:

Preheat oven to 150 degree celsius.
Combine all ingredients (except egg yolks) in a mixing bowl.
Beat over medium speed for a couple of minutes till all ingredients are mixed well.
Take 1/2 teaspoon of dough and form into round ball and arrange on greased pan. Do this to all the dough.
Make a small hole using bamboo chopsticks.
Brush the top with egg wash.
Bake in preheated oven for 15 minutes till golden.
Let cool and store in airtight container.

| More |

36 Responses to “Skippy Peanut Butter Cookies”

  1. 1

    Hannah — February 13, 2011 @ 10:07 am

    These look so completely different from the peanut butter cookies I usually make, and yet the ingredients are so similar. I would love to experiment with your version next time!

  2. 2

    Tuty — February 13, 2011 @ 11:02 pm

    They look so cute and delicious. I can eat a handful of those at a time :)

  3. 3

    Wendy Leow — February 14, 2011 @ 4:24 am

    Hello from SG! These look great & easy! can’t wait to make it for my kids.
    Thanks! Love your photos!!

  4. 4

    Wendy Leow — February 14, 2011 @ 4:24 am

    Er sorry – one question. Is it necessary to make the hole with the chopstick? or it it just decorative? Thanks

    • Jun replied: — February 18th, 2011 @ 7:37 am

      They are just decorative :) Like tiny little dimples.
      The egg wash is very important. It is the only thing that holds this buttery treat together.

  5. 5

    sippitysup — February 14, 2011 @ 11:01 am

    My mom used to make these cookies and thye seemed like a miracle with so few ingredients. GREG

  6. 6

    noobcook — February 15, 2011 @ 6:54 am

    I like Skippy PB too… your cookies are so cute and delicious looking!

  7. 7

    Vicki @ Wilde in the Kitchen — February 15, 2011 @ 3:31 pm

    These are so cute, I’ve never seen peanut butter cookies like this! I’ve got to give these a try. Such nice pictures too :)

  8. 8

    Jessica's Dinner Party — February 15, 2011 @ 4:06 pm

    So easy! I love peanut butter and Skippy especially brings back childhood memories.

  9. 9

    Prerna@IndianSimmer — February 15, 2011 @ 10:23 pm

    Oh my gosh, they look SO good! That’s gonna be such a hit in my family, I can already see that!

  10. 10

    Maria @ Scandifoodie — February 16, 2011 @ 11:09 am

    They look fantastic!

  11. 11

    mycookinghut — February 16, 2011 @ 12:51 pm

    Lovely! I am a great fan of peanut butter too, chunky ones.. ;)

    • Jun replied: — February 18th, 2011 @ 7:40 am

      Me too! Although for this recipe, chunky ones tend to break up the cookies during baking. I didn’t mind, but I got frowns from my mother and aunties for making such ugly cookies!

  12. 12

    Jenna Lauryn Short — February 16, 2011 @ 5:32 pm

    SO ADORABLE!

  13. 13

    Tweets that mention Indochine Kitchen » Skippy Peanut Butter Cookies -- Topsy.com — February 17, 2011 @ 12:31 am

    [...] This post was mentioned on Twitter by Jun, Jun. Jun said: (New Post) Skippy peanut butter fans? Here's super easy cookie recipe for you! http://bit.ly/grtvBW [...]

  14. 14

    Taz — February 22, 2011 @ 2:23 pm

    wow, these sound great – I’ve never seen peanut butter biscuits like them!

  15. 15

    Lena — February 24, 2011 @ 5:11 pm

    Beautiful cookies. They look like tiny dougnuts!

  16. 16

    thoma — February 26, 2011 @ 6:18 am

    ah lemme start a twitter account. i’ll tweet almost all your posts!!! these photographs make them so beautiful…thank you for sharing!

    • Jun replied: — March 8th, 2011 @ 8:49 am

      Thoma, you are too kind

  17. 17

    Shyn Yee — March 9, 2011 @ 10:25 am

    This is like food porn!

  18. 18

    louise — May 1, 2011 @ 8:48 pm

    Mmm… Very good with a cup of coffee also my nieces & nephews enjoy
    them

  19. 19

    asianfoodophile — August 3, 2011 @ 4:21 pm

    Have you eaten the sweet peanut dessert in Chinese restaurants where they serve them in small bowls at the table? You can easily make them yourself at home.

    Pour 2 small packets of plain milk into a saucepan, bring to a boil, scoop 4 heaped tbs of peanut butter into the milk and stir to mix. Add condensed milk or sugar to taste and keep stirring. Mix a tsp of corn starch with some water and add into the peanut soup. Keep stirring until the mixture thickens slightly but not too thick.

    Serve hot or cold. Next time add more peanut butter if you want the soup to have a more peanutty flavor.

    • Jun replied: — August 4th, 2011 @ 9:43 am

      Is that how they do it? That’s amazingly simple!

  20. 20

    Julia — October 7, 2011 @ 12:54 am

    Just wondering if the confectioners sugar has cornstarch contained on it or just pure cane sugar? a bit confused with different types of sugars. in aussie, it’s called icing sugar or icing mixture. i use the icing mixture (cane sugar with 3% cornstarch) to make this recipe, the texture turned out to be really soft even though i have refrigerate for 2 hours. wondering what have i done wrong in my baking. please let me know since i really love this cookies. ;D

    • Jun replied: — October 7th, 2011 @ 1:09 am

      Julia, confectioners sugar is icing sugar. You are using the right kind of sugar there. The dough is indeed very soft. That’s why I shaped them using a spoon and form a round solid shape. Try to smooth the surface by rolling the cookie using your palms, about 10 seconds each. Once you get that shiny round ball, place it on cookie sheet.

      The longer you roll, the shinier it becomes since the oil from peanut butter drips out. But don’t overdo it or the cookie will become slightly dry.

      It is difficult at first, since it is not your normal cookie dough. But once you get the hang of it, it is easy.

  21. 21

    Julia — October 7, 2011 @ 4:58 am

    Thanks for the advice, Jun!! I will definitely try to make this cookie again for the second time. Hopefully will turned out as great as what it looks like in your pictures ;)

  22. 22

    peanut butter cookies « andmorefood — June 24, 2012 @ 3:49 am

    [...] (adapted from the indo chine kitchen here)makes about 50 bite-sized [...]

  23. 23

    shannon — September 27, 2012 @ 4:52 am

    stumbled across this recipe and so delighted to try it! just wondering, do you think it would work if i placed 1 tiny chocolate chip in the middle of the cookie where the hole is? have always loved the combination of peanut butter and chocolate! and i was thinking it’d look cute too. :)

    • Jun replied: — September 27th, 2012 @ 9:35 pm

      Chocolate chip in the middle is a great idea! Happy baking! Do take caution with the addition of oil. If the dough is soft enough to be shaped, stop the adding the oil. You might use much less than what the recipe calls for.

  24. 24

    kay — September 28, 2012 @ 12:44 am

    i was just wondering what type of flour did you use? self rising flour or all purpose flour?

    • Jun replied: — September 29th, 2012 @ 12:31 am

      All purpose flour. Or cake flour.

    • Jun replied: — October 17th, 2012 @ 2:16 am

      I use cake flour / all purpose flour

  25. 25

    Sharm — June 21, 2013 @ 8:07 am

    Hi dear, how long do these cookies keep for?
    Is there a way to keep it up to a month?

    • Jun replied: — July 12th, 2013 @ 2:18 am

      They can keep for a month. Longer than that, they’ll smell a bit funny. Keep them in cool place.

  26. 26

    hasegawa maya — October 2, 2013 @ 5:00 am

    i really will try this out! it looked totally different from i know, but good!
    i kind of lazy by the usual peanut cookies for cny, it took a lot of effort to form the round cookies and it will and may crack during the process, it kills me.
    thank for this recipe, it’s a savior recipe!!

  27. 27

    Ambreen (Simply Sweet n Savory) — January 26, 2014 @ 5:44 am

    Hi Jun! Your cookies look so tempting. I tried this recipe with some modifications and it turned out amazing! Thank you for sharing this wonderful recipe :)

Leave a Comment