In a mixing bowl, mix together Eta Crunchy Peanut Butter, brown sugar, vanilla extract and egg until well combined. Allow mixture to stand for 5 minutes
Roll mixture into balls and place onto baking trays lined with baking paper, making sure you give enough space for the biscuits to spread. Press mixture down using the tines of a fork* to make a crisscross pattern. Bake for 10-12 minutes, until golden.
Leave on the tray for 5 minutes before transferring the cookies to a baking rack to cool. Once cold store in an airtight container.
*Dipping the fork into cold water will stop the mixture sticking to the fork.
Allowing the mixture to stand for 5 minutes will make rolling into balls easier.
Melt a little chocolate and drizzle over the top of the cold cookies if wished.
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Original recipe yields 18 Servings
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