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Peanut cookies

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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