Three-ingredient Peanut Butter Cookies
These crispy little mouthfuls are the perfect dunkers for tea – or you can make like an American and have them with a glass of icy-cold milk. They’re buttery and oh-so-nutty, but not too sweet.
|260g||crunchy peanut butter|
Preheat the oven to 195ºC/175ºC fan.
Put the ingredients in a large bowl and mix well until combined. It should all come together into a ball of dough. If the mixture is still quite gooey (this depends on the type and temperature of your peanut butter), use a pair of teaspoons to complete the next step.
Take chunks of the dough and roll them into balls the size of a 50p piece. Place these on a baking sheet lined with greaseproof paper, around 5cm apart. Use a fork to fl atten each ball of dough to around 1cm thick.
Bake for approximately 20 minutes (a few minutes less if you prefer them squidgy).
Cool on a wire rack before serving.
Tip: If you don’t have peanut butter to hand or want something that tastes a little less obviously nutty, try the cookies with almond or cashew butter instead. These won’t be as strongly fl avoured but will do the same job – buy the crunchy variety if you can get it.