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Chocolate, peanut butter and fudge cookies


Serves: 12
timePrep time: 15 mins
timeTotal time:
Chocolate, peanut butter and fudge cookies

Chocolate, peanut butter and fudge cookies


Serves: 12
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
126Kcal
Fat
7gr
Saturates
2gr
Carbs
12gr
Sugars
12gr
Fibre
0gr
Protein
3gr
Salt
0.1gr

Phil Vickery

Phil Vickery

ITV’s This Morning chef for 14 years, author of a large number of cookery books and a Michelin Star winner - Phil Vickery also specialises in gluten-free and diabetic friendly recipes.
See more of Phil Vickery’s recipes
Phil Vickery

Phil Vickery

ITV’s This Morning chef for 14 years, author of a large number of cookery books and a Michelin Star winner - Phil Vickery also specialises in gluten-free and diabetic friendly recipes.
See more of Phil Vickery’s recipes

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.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 baking trays with baking paper.
  2. 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.
  3. 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.
  4. 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.
Chef quote
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.

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