Choc Chip Peanut Butter Cookies are crispy on the outside, soft, slightly chewy on the inside, and ready in just 15 minutes—no chilling time required! This simple, gluten-free recipe with just four main ingredients has become my go-to for morning tea and an easy treat that delights both kids and grown-ups. Sometimes, sticking with tradition is best; when the mother of an older English friend shared this recipe with me, I knew I had to keep it just as it was—perfect and timeless.
These cookies also make a wonderful edible gift. Be sure to check out my blog article on amazing edible gift ideas for more inspiration. For a fun twist, try sandwiching these peanut butter cookies with your favourite ice cream—it makes for a refreshing summer dessert – Try it here! And if you love festive treats, meet the Gingerbread Family Cookies—a twist on the classics that promise to be a holiday favourite and an unforgettable edible gift. For more gluten-free options, don’t miss my blog on Middle Eastern gluten-free recipes—it’s filled with delicious and authentic flavours!
Step 1.
Preheat the fan-forced oven to 160°. Line a baking pan with baking paper.
In a bowl, combine peanut butter, sugar, baking powder, and salt and mix well. Add the egg and chocolate chips and mix to form a dough.
Step 2.
Divide the mixture into walnut-sized balls (130 grams) and place onto the prepared baking tray making sure they are well spaced out.
Step 3.
Bake in the preheated oven for approximately 7 minutes or until just turning golden. Remove, flatten slightly with the back of a spoon. Sprinkle salted peanuts and press gently into the cookies.
Place back into the oven for a further 3-4 minutes or until golden in colour. Remove and allow to cool.
Refreshingly sweet and tangy Mango Salad with Yogurt Honey Dressing and pine nuts. Perfect for summer barbecues and roasts.
Indulge in a tropical pudding that’s perfect for any occasion. This versatile dessert combines baked fruit and cinnamon for a comforting and delicious treat
