Nici Wickes: Peanut Butter Cookies - Saturday Morning with Jack Tame

These are ridiculously easy to make, yummy as, and they just happen to be gluten free! Chewy, densely rich and very moreish. 

Makes 12–15 cookies 

Ingredients:

1 cup sugar 

1 cup peanut butter 

1 large egg 

50g dark chocolate, roughly chopped 

1 teaspoon vanilla extract (optional) 

Method:

Preheat the oven to 180°C and line a baking tray with baking paper. 

With an electric beater or a food processor, mix sugar, peanut butter and egg until combined. Add the chopped chocolate and vanilla and mix briefly. 

Roll dough into balls about the size of a walnut or golf ball, depending on how big you like your cookie. Flatten with your palm. 

Bake for 14–16 minutes, flattening again at the 8-minute mark. 

Cool on a rack. Store in an airtight container. 

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