Peanut butter cookies
By Cassie Best
With just three ingredients, these simple peanut butter cookies will delight kids and grown-ups alike – and they're gluten-free, too
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Prep:15 mins
Cook:12 mins
- Easy
Nutrition per serving
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kcal 126
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fat 7g
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saturates 2g
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carbs 12g
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sugars 11g
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fibre 0.5g
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protein 4g
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salt 0.2g
Ingredients
- 200g peanut butter (crunchy or smooth is fine)
- 175g golden caster sugar
- ¼ tsp fine table salt
- 1 large egg
Method
Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment. 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.
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. 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.
