Peanut butter cookies

With simply 3 substances, these easy peanut butter cookies will delight youngsters and grown-usaalike - and they're gluten-free, too


  • ¼ tsp fine table salt
  • 175g golden caster sugar
  • 200g peanut butter (crunchy or smooth is fine)
  • 1 large egg


  1. warmth oven to 180C/160C fan/gas four and line 2 huge baking trays with baking parchment.
  2. measure the peanut butter and sugar into a bowl. upload ¼ tsp great desk salt and blend nicely with a wood spoon. add the egg and mix once more until the mixture paperwork a dough.
  3. ruin off cherry tomato sized chunks of dough and location, well spaced apart, on the trays. Press the cookies down with the again of a fork to squash them a little. The cookies can now be frozen for two months, prepare dinner from frozen including an extra min or 2 to the cooking time.
  4. Bake for 12 mins, until golden round the edges and paler in the centre. Cool on the trays for 10 minutes, then transfer to a cord rack and funky completely. store in a cookie jar for up to a few days.

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