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Chocolate, peanut butter and fudge cookies
Serves 12 | prep 15 mins | total time
Chocolate, peanut butter and fudge cookies
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Serves 12 | prep 15 mins | total time
Rate
Nutritional information (per serving)
Calories
126Kcal
Fat
7gr
Saturates
2gr
Carbs
12gr
Sugars
12gr
Fibre
0gr
Protein
3gr
Salt
0.1gr
Ingredients
- 1 medium egg, at room temperature
- 75g caster sugar
- 125g crunchy peanut butter, at room temperature
- a pinch or 2 of chilli powder (optional)
- 40g hard fudge, finely chopped (we used mini Cornish fudge chunks from a 100g pack)
- 40g dark chocolate, finely chopped
Step by step
Get ahead
Store the cooled biscuits in an airtight container for up to 1 week. The cooked, cooled cookies also freeze well if wrapped up and stored in an airtight container. Defrost for 30 minutes then heat through at 180°C, fan 160°C, gas 4, for 2-3 minutes to soften again.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 baking trays with baking paper.
- Put the egg and sugar in a bowl, then gently combine with a whisk. Add the peanut butter and chilli powder (to taste, if using); mix well. Add the fudge and chocolate; mix.
- Spoon heaped dessertspoonfuls of the mixture onto the lined trays and flatten slightly, then bake for 12-14 minutes.
-
Tip If you slightly undercook the cookies you will end up with a softer, chewier texture – but if you prefer your cookies slightly crunchier, bake them for a little longer. Make sure the peanut butter, fudge and chocolate you use are all gluten-free.
- When they're cooked to your liking, remove the cookies from the paper with a palette knife and leave to cool on a wire rack.
This recipe is so simple, it's unbelievable – just mix all the ingredients together well and bake! It also has the bonus of using no flour at all.