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.
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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.
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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.