Mary Berry Peanut Butter Cookies Recipes

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PEANUT BUTTER COOKIES



Peanut butter cookies image

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

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 27m

Yield Makes 16

Number Of Ingredients 4

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 126 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

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