These easy peanut butter cookies only use three ingredients, and take just 10 minutes to prep and under 15 minutes to cook. Crunchy peanut butter gives you a nice crunchy texture, but you could use smooth if you prefer. This recipe is also naturally gluten and dairy free.
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Yields:
18 serving(s)
Prep Time:
10 mins
Cook Time:
12 mins
Total Time:
22 mins
Cal/Serv:
135
Ingredients
250g
crunchy peanut butter
200g
light brown soft sugar
1
medium egg
Directions
Step 1Preheat the oven to 180°C (160°C fan) mark 4. Line two baking sheets with baking parchment. Beat all the ingredients together in a medium bowl until well combined.
Step 2Scoop out tablespoons of the mixture and roll into balls. Arrange on the prepared sheets, spacing apart. Press down with the back of a fork to flatten slightly.
Step 3Bake for 12min, leave to cool on baking sheet for 5min. Transfer to a wire rack to cool completely. Serve.
Store in an airtight container at room temperature for up to 3 days.
For a little twist, you could add some milk, dark or white chocolate chips.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
