Se amate il burro di arachidi come lo amiamo noi, non potete dire di no a questa ricetta che arriva dagli Stati Uniti! Pochi ingredienti, velocissima e sopratutto buonissima 😋

200g peanut butter
175g golden caster sugar
¼ tsp fine table salt
1 large egg
– Heat oven to 180°
– Measure the peanut butter and sugar into a bowl.
– Add ¼ tsp fine table salt and mix well with a wooden spoon.
– Add the egg and mix again until the mixture forms a dough.
– Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays.
– Press the cookies down with the back of a fork to squash them a little.
– Bake for 12 mins, until golden around the edges and paler in the centre.
– Cool on the trays for 10 mins, then transfer to a wire rack and cool completely.
– Store in a cookie jar for up to 3 days.

Recipe by @bbcgoodfood