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Janelle's Peanut Butter Biscuits

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a recipe from Janelle Bloom and they truly must be the easiest recipe for biscuits or cookies ever. There is no mistake, there's no flour in these.

This is a recipe from Janelle Bloom and they truly must be the easiest recipe for biscuits or cookies ever. There is no mistake, there's no flour in these.

Ingredients

Serves: 24

Metric Cups
  • 375 grams peanut butter
  • 220 grams caster sugar
  • 1 egg
  • 200 grams chocolate (chopped into large chunks)
  • 13¼ ounces peanut butter
  • 7¾ ounces superfine sugar
  • 1 egg
  • 7 ounces chocolate (chopped into large chunks)

Method

Janelle's Peanut Butter Biscuits is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 170C, and line two baking trays.
  • Mix the peanut butter, sugar and egg together until the come together and become thick - doing this by hand is fine. Add the chocolate and stir again.
  • Roll tablespoons of the mixture into balls and pop onto the trays, then flatten them all a little with your hands.
  • Bake for 12-15 minutes (mine took the full 15) or until the edges are a little darker at the edges and they smell done.
  • Leave them to cool for ten minutes on the trays (and this is the hardest part, but don't touch, they are very delicate right now. Transfer them onto a cooling rack to cool completely.
  • Preheat the oven to 170C, and line two baking trays.
  • Mix the peanut butter, sugar and egg together until the come together and become thick - doing this by hand is fine. Add the chocolate and stir again.
  • Roll tablespoons of the mixture into balls and pop onto the trays, then flatten them all a little with your hands.
  • Bake for 12-15 minutes (mine took the full 15) or until the edges are a little darker at the edges and they smell done.
  • Leave them to cool for ten minutes on the trays (and this is the hardest part, but don't touch, they are very delicate right now. Transfer them onto a cooling rack to cool completely.
  • Tell us what you think