Peanut butter cookies
- Cassie Best
Save recipe
Makes 16
Easy
Prep: 15 mins
Cook: 12 mins
A star rating of 4.5 out of 5.375 ratingsRate
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With just three ingredients, these simple peanut butter cookies will delight kids and grown-ups alike – and they're gluten-free, too
Freezable (uncooked dough only)
Dairy-free
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
200g peanut butter
(crunchy or smooth is fine)
-
175g golden caster sugar
-
¼ tsp fine table salt
-
1 large egg
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Nutrition: per serving
- kcal128
- fat7g
- saturates2g
- carbs12g
- sugars12g
- fibre0.8g
- protein4g
- salt0.2g
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Method
-
step 1
Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
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step 2
Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
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step 3
Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
-
step 4
Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.
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A star rating of 4.5 out of 5.375 ratings
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