Your folders
Your folders
Export 2 ingredients for grocery delivery
Step 1
Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
Step 2
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.
Step 3
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.
Step 4
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.
Your folders

760 viewsmyfoodandfamily.com
10 minutes
Your folders

630 viewsjoyfoodsunshine.com
5.0
(9)
10 minutes
Your folders

493 viewscooking.nytimes.com
5.0
(1.6k)
Your folders

530 viewsculinaryhill.com
5.0
(2)
15 minutes
Your folders

197 viewssplenda.com
Your folders

196 views365daysofbakingandmore.com
4.0
(1)
10 minutes
Your folders

286 viewshandletheheat.com
4.8
(154)
12 minutes
Your folders

418 viewsmerryboosters.com
10 minutes
Your folders

559 viewsbettycrocker.com
4.5
(699)
Your folders
257 viewsrasamalaysia.com
4.3
(7)
15 minutes
Your folders

699 viewscookingclassy.com
4.9
(132)
18 minutes
Your folders

400 viewsgoketoguide.com
Your folders

232 viewsmamalovesfood.com
5.0
(7)
10 minutes
Your folders
86 viewsmamalovesfood.com
Your folders

196 viewspillsbury.com
4.5
(34)
Your folders

175 viewstwopeasandtheirpod.com
4.8
(86)
9 minutes
Your folders
208 viewsfoodnetwork.com
4.1
(355)
15 minutes
Your folders

226 viewsbecel.ca
4.0
(4)
8 minutes
Your folders

237 viewschelseasmessyapron.com
4.9
(41)
11 minutes
Your folders
188 viewsgoodhousekeeping.com
12 minutes