Peanut butter cookies
Crunchy peanut butter and honey cookies with rice crisps. Makes 20
Chewy-crisp cookies made with crunchy peanut butter, honey and condensed milk, with rice crisps for crunch and roasted peanuts on top. No creaming needed: everything is melted together.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 20
Ingredients
For the topping
Method
0/6 doneStep 1: Heat the oven to 350°F (300°F fan) and grease two baking trays.
Step 2: Melt the 2 ⅓ oz crunchy peanut butter, ¼ cup honey and 3 ⅛ oz butter over a low heat.
3 minStep 3: Add the 4 ½ oz self-raising flour, 1 ⅝ oz caster sugar, 1 ⅝ oz rice crisps, 1 oz peanuts, 2 tbsp sweetened condensed milk and ½ tsp bicarbonate of soda and mix well.
Step 4: Roll a tablespoonful of the mixture into a ball, dab the top in 2 ⅛ oz peanuts and flatten slightly. Repeat with the rest.
Step 5: Place the balls 4 cm apart on the trays.
Step 6: Bake for 10 minutes until light brown. Cool on the trays: they crisp up as they cool.
10 min
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 3 g
- Carbs
- 13 g
- Fat
- 8 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does peanut butter cookies take?
- About 25 minutes in total: 15 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of crunchy peanut butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of honey?
- Maple syrup or golden syrup, same amount.
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