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Peanut butter cookies

Name: Peanut butter cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Makes 16
Cuisine: American
Ingredients: 200g peanut butter (crunchy or smooth is fine); 175g golden caster sugar; ¼ tsp fine table salt; 1 large egg

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

27 min total 15 min prep 12 min cook Makes 16 128 cal

Ingredients

16 serv.

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

Instructions

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1 Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
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.
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.
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.