These peanut butter cookies are even dairy, gluten and soy free for you fussy people!!
*and only use 3 ingredients that you probably already have!
Mmmm… cookies. Peanut butter…
These amazingly simple (you don’t even need to measure the ingredients) Peanut butter cookies are the bomb! They are honestly some of the best cookies I’ve ever tasted – especially toasty warm from the oven and still slightly gooey on the inside…
Ok, I think I’ve taunted you enough.
But just in case, here’s one more picture to get your tastebuds going..
Now onto this peanut butter cookie recipe, it’s so simple you’ll be whipping them up every day for the rest of your life*
*until you have the undeniable heart attack from all of the fat in the peanut butter that is
Time needed:Â 20 minutes.
Here’s my easy, Delicious Peanut butter recipe:
- Get a jar of Peanut butter.
Open the jar and sneak a spoonful of peanut butter directly into your mouth (obviously)
You need slightly less than a whole jar of peanut butter (so you should probably make it 3 large spoonfuls of the delicious stuff that you shovel into your mouth) - Get an egg.
Just the one
- Get some sugar.
About equal parts sugar to peanut butter.
It doesn’t need to be exact, so go less if you’re on a health kick, more if you’re a sweet tooth. - Get a bowl.
You’re actually almost done now. The bowl is for your ingredients (if you hadn’t figured that out)
- Mix.
The egg and peanut butter make a horrific snot-like goo for a minute, but keep mixing. It will come together into a dough.
- Roll peanut butter cookie balls.
Basically decide how big you want your cookies to be, then roll the mix into balls slightly smaller than that.
Put them on a baking tray (I use baking paper because I’m an absolute slack arse when it comes to cleaning, but in all honesty it’s pretty unnecessary)
- Squash!
I use a fork dipped in water. It makes that pretty hashtag design on top of your peanut butter cookies.
That way they’re even pre – hash tagged for loading pictures of your freshly baked cookies onto your instagram account!
- Bake.
It kind of varies depending on how big your greedy arse made the cookies, but 180c for about 10 minutes is usually about right.
- Eat!
Ok, your should probably let your cookies cool first.
Your peanut butter cookies will also be a bit soft (AKA fally aparty) until they cool slightly, so don’t panic!
That’s it!
It really is that simple (and that delicious) to make peanut butter cookies.
If you want to make these dairy/gluten/soy free, just make sure that the peanut butter that you use is dairy/gluten/soy free.
Easy Peasy!
Now get in my tummy!
See some of Mrs. Piggy’s recipes here, like her famous bolognese recipe, or her meat cake miracle!
