Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Peanut butter cookies

With just three ingredients, these simple peanut butter cookies will delight kids and grown-ups alike - and they're gluten-free, too

  • Prep: 15 mins
    Cook: 12 mins
  • Makes 16
  • Easy
  • Makes 16
  • Easy
  • Calories 126
  • Carbohydrates 12
  • Saturated Fat 2
  • Sugar 11
  • Protein 4
  • Fat 7
  • Fibre 0.5
  • Salt 0.2

Nutrition per serving

  • Calories 126
  • Carbohydrates 12
  • Saturated Fat 2
  • Sugar 11
  • Protein 4
  • Fat 7
  • Fibre 0.5
  • Salt 0.2

Ingredients

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

Method

  1. 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.

  2. 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.

Suggested recipes from this collection...