I don’t have an overly sweet tooth, in fact I’ll plough through a cheese-board before a cheese-cake any day of the week. And when it comes to actually making sweet stuff I’m pretty rubbish which is why I defer to my much better looking and generally more agreeable better half Clare:
I love peanuts and chocolate and these cookies are so easy to make you could literally whip up a batch and be eating them in 20 minutes with a cuppa.They are also gluten free by default, so ideal if you have guests coming over and you need to cater for friends with have a gluten intolerance.
WHAT YOU NEED:
180 grams of caster sugar
180 grams of crunchy peanut putter
1 medium egg
100 grams of chocolate 60% cocoa solids
sea salt to sprinkle on top
Preheat the oven to 180 degrees
HOW YOU DO IT
Step1: Put your sugar and peanut butter in a bowel together and mix well.
Step2: Followed by the egg and mix
Step3: Finally add in a handful of peanuts, as much as you like, I like my cookies crunchy
Step4: You can either simply spoon blobs on to a baking sheet or use a small cookie cutter to keep them all even. Sprinkle each cookie with sea salt and put them in the oven for 8 or 9 minutes. They should still feel soft to the touch when you take them out. Once out of the oven leave them to rest for another 10 minutes until cool.
Step5: While they are cooling melt the chocolate, I like a dark chocolate, but use any kind you like and add a good blob to each one leave to cool as long as you can, eat and enjoy.