235g smooth peanut butter
165g caster sugar
1 egg
1/4 tsp bicarb soda
large pinch of salt
165g milk chocolate chips
METHOD
Pre-heat oven to 180C. Put the peanut butter, sugar, egg, bicarb soda and salt in a large bowl and mix with a wooden spoon until thoroughly combined. Mix in the chocolate chips.
Take rounded tablespoons of the mixture and roll into balls. Put the balls onto baking sheets spaced 5cm apart. Flatten the balls slightly with your fingers and bake for around 12-15 mins. They will be golden and have a slightly cracked surface when cooked.
Allow to cool on the baking sheet for 10 mins before carefully transferring to a wire rack. Store in an airtight container for up to 3 days or freeze. If frozen, defrost on a plate or baking sheet at room temperature for 30 mins.
Make me gluten free - just make sure your chocolate is a gluten free variety and this is gluten free
ELLA-ometre The looked yummy, but for some reason she won't try one (put off perhaps by the peanut butter and pork noodles....)
ZACH-ometre: Tried one but didn't like the chocolate. Greg and I thought they were yum and I don't even like peanut butter!
Source: Annabel Karmels Fussy Eaters Recipe Book
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