You can have these Chewy Peanut Butter Cookies out the oven in around 20 minutes. You only need one bowl, the dough doesn't need chilling and best of all you don't need to mess up a work surface and roll it out! And that's why these no-fuss flavour packed crinkle cookies are my new fave!
Turn the oven on to 190c fan | 210c | 400f. Line a large baking tray (or multiple smaller trays).
Measure 200g Peanut Butter, 160g Salted Butter and 120g Golden Syrup into a microwave safe mixing bowl or medium saucepan.
Blast in a microwave in 30 second stints. Give the mix a little stir each time until the butter has fully melted and everything has come together smoothly. If you can’t microwave, stir it over a medium heat on the stove. Don’t overheat the mix. Remove from the microwave or heat once done.
Crack in 1 Egg and mix quickly to combine. If you think the mix is overly hot, give it a minute or two to cool a little to prevent the egg from scrambling.
Measure 200g Caster Sugar, 350g Self Raising Flour and 2 tsp Bicarbonate of Soda directly into the warm peanut butter mix.
Stir everything together until a soft dough forms.
Turn the dough out onto a board and form into a neatish square/rectangle. Use a sharp knife to cut the dough into quarters and then each quarter into quarters. If you have adjusted the recipe quantity you will either want to do this in batches or make more/less cuts to end up with 16 dough pieces.
Roll each dough piece into a smooth ball and place on the baking tray.
Make sure each ball has plenty of room to spread as it cooks. Repeat until you run out of room on the tray.
Give each ball a light press down with the palm of you hand. The more you press the thinner the cookies will be and the more they will spread. Thinner cookies will be more crisp and thicker cookies will be more chewy.
Bake the cookies for 8 minutes. They should be a light golden brown and still very soft to the touch. They will firm up as they cool. For crispier cookies, bake them for up to 4 or 5 minutes longer.
You can take this opportunity to roll the remaining dough into balls ready to go onto the tray and be baked next.
Allow the cookies to cool on the tray for at least 5 minutes before moving them to a cooling rack to finish cooling.