Thanks to Sophie for sending in this picture of her Peanut Butter Cookies that she made for her work's coffee morning, which raised money for Macmillan Cancer Research.
Here's the recipe she used...
- 200g Bonanza peanut butter (smooth or crunchy)
- 175g golden caster sugar
- ¼ tsp fine table salt
- 1 large egg
Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
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.
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.
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.