Peanut cookies

23 Sep 2018

If we have biscuits in the cupboard we eat them, so if someone calls in unexpectedly, the biscuit tin is always empty - how unwelcoming is that.  I have a good friend who always has cookie dough in her freezer, so I decided to try to follow her organised example.


I started searching for a recipe that fits the bill, and this one from BBC Good Food does that and more.  You can bake it as a cookie or smaller as a crunchy petit four.  It only has 3 ingredients, lives happily in the freezer until needed and  takes less than 10 minutes to prepare and pop in the oven.  Serve with a delicious glass of chilled dessert wine.  Perfection.


I do agree, there is a lot of sugar in the recipe.....  but they are very little cookies.



200g peanut butter

175g caster sugar 

0.25 tsp salt

1 large egg



Heat the oven to 180°c      .


Line a baking sheet with baking parchment.


Mix the peanut butter and sugar together.  This takes a while.  Add the egg and mix some more.


Roll little teaspoonfuls of mix into balls and press down and then flatten with the back of a fork. Put on to the prepared baking sheet.  Leave space around each one as they spread as they cook.


Cook for 6 minutes until golden.  Don’t let them burn.  Cool on a cake rack.


If freezing them, make up the little cookies and freeze the unbaked dough on a baking sheet until firm.  Then store in a covered container.  Cook from frozen for 8 or 9 minutes until golden brown.




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