Ok, so I said that baking isn’t my thing, and it really isn’t, but when I saw this recipe I just had to give it a whirl. And since I’m currently on staycation, what better time than right now?

Credit for the recipe goes to Georgeats, a Melbourne food blogger, with just a couple of suggestions from me. These cookies are quick and easy to make, and peanuttylicious!

Makes 6 – 8 small/medium cookies

Get ready:

1/2 cup 100% peanut butter
1 egg
1 tablespoon maple syrup
1 teaspoon vanilla bean paste
A good pinch of salt
2 squares Lindt salted  chocolate
1/2 teaspoon baking powder
Light-flavoured oil to combat stickiness

The first batch followed the original recipe which says to process the chocolaten with the other ingredients.
My first batch followed the original recipe which says to process the chocolate with the other ingredients.

Get busy:

Preheat oven to 180°C. Put everything except the chocolate into a food processor and mix until it starts to stick together and form a ball. Break the chocolate up into little chips and mix it into the rest of the batter with a spoon that you have coated with a smidge of oil.

Rub a little of the oil onto your hands to help stop the batter from sticking. Spoon out 6 – 8 evenly sized balls, rolling them around in your hands then pressing them onto a lined tray.

Bake for 10 – 15 minutes until they reach your perfect ratio of crunchy:chewy.

These cookies were calling my name and by now you are probably hearing them too. Go get ’em!