Baking
Peanut Butter Cookies
04
May
May
It’s very hard to believe that these 3 ingredients combined are you all you need to make the yummiest chewy peanut butter cookies. I find that the oilier peanut butter that separates is not as good to use as it makes for a looser/runnier mixture so I like to use Bega.
Biscuits that are gluten free and dairy free and can be made, baked and eaten within 30 minutes, that is if you don’t mind burnt fingers. They do crisp up a bit once cooled and are the perfect thing to bake when you are short on time and ingredients and it would be a great recipe for the kids to help with cooking.
Peanut Butter Cookies
3 Ingredient Peanut Butter Cookies
Ingredients
- 200 gm Peanut Butter Smooth or Crunchy
- 175 gm Brown Sugar
- 1 Egg
Instructions
- Preheat Oven to 170C, line 2 baking trays with baking paper.
- In a medium bowl measure the peanut butter and sugar, mix well.
- Add egg and mix until well combined.
- Roll heaped teaspoons of mixture in balls and place on oven trays.
- Press the balls with a fork, first one way then the other to make a crisscross pattern.
- Bake for 10-12 minutes, cool on trays.
Notes
The raw mixture can be frozen for 2 months, just prepare as to bake then cover and freeze, once frozen store in seal container or snap lock bags and bake from frozen, adding a few extra minutes to the cooking time.
Store baked cookies in an airtight container for 3 weeks.
