Peanut butter cookies

Peanut butter cookies

By
From
Huxtabook
Makes
20
Photographer
Chris Middleton

This recipe was given to me when I worked at Blake’s Cafeteria in Melbourne. It is super quick and easy, and gluten free.

Ingredients

Quantity Ingredient
440g caster sugar
500g crunchy peanut butter
2 eggs
2 teaspoons bicarbonate of soda

Method

  1. Preheat the oven to 165°C. Line a large baking tray with baking paper.
  2. Place all the ingredients in the bowl of an electric mixer with a paddle attached. Beat on high for 3–4 minutes, or until well combined.
  3. Transfer the mixture to a clean bowl and cover with plastic wrap. Chill in the fridge for 30 minutes, or until the mixture has firmed up.
  4. When the mixture has firmed, roll it into balls about 3 cm in diameter. Place on the baking tray, leaving at least 5 cm between the balls. Lightly squash the balls down using the tines of a fork.
  5. Bake for 8–10 minutes, or until golden. The cookies will still be a little soft, but will firm up when cooled.
  6. The cookies can be stored in an airtight container in a cool dark place for several days.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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