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Using ingredients that you'll have a the back of your cupboard, these simple peanut butter cookies go perfectly with a cuppa. Needing only three ingredients, these are the perfect bakes for getting your little ones started in the kitchen. See method
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Beat the sugar and egg with an electric whisk for 1-2 mins until smooth. Add the peanut butter and whisk again until combined. Cover with clingfilm and chill for 30 mins.
Preheat the oven to gas 4, 180°C, fan 160°C and line 2 baking trays with nonstick baking paper.Using a dessertspoon, scoop out 10 balls of dough, about 45g each. Flatten the bases a little and arrange on the baking trays at least 6cm apart.
Bake for 12-15 mins until golden at the edges. Leave to cool on the trays for 15 mins, then transfer to a wire rack to cool completely. The cookies will keep in an airtight container for up to 3 days.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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