A four ingredient recipe that is quick, easy and really moreish
400g crunchy peanut butter
220g caster sugar
180g 70% dark chocolate chopped, roughly
dash of vanilla
sea salt to sprinkle
- Preheat the oven to 160C. Line two baking trays with baking paper or a silpat sheet.
- In the bowl of the electric mixer, fitted with the paddle attachment, place in the sugar, peanut butter and egg and combine on a low speed until well mixed. Mix in the vanilla and chopped chocolate.
- Using a very small ice cream scoop, scoop the mixture into walnut sized balls. Place on the trays about 2cm apart. Flatten slightly. Bake the cookies for around 14 minutes. Once out of the oven sprinkle with a little sea salt and allow to cool.