Peanut Butter Tollhouse Cookies

I have a sick obsession with peanut butter which I almost certainly inherited from my mother. My mother was known for eating it from a teaspoon when pottering around the kitchen, and when asked what she was eating she would promptly try to swallow the entire spoonful whole, and end up looking like the snake from The Jungle Book in the process.

These manage to quench my desire for peanut butter quite nicely, though I suspect that my father would abhor them, he has a loathing of peanuts, perhaps understandable given how many different varieties of urine bar nuts allegedly contain.

These cookies are flourless, and thus this recipe has the bonus of being gluten free. Start by measuring your smooth peanut butter into a large bowl, add the sugar, salt, and baking powder and mix vigorously with a wooden spoon until the mixture is smooth. Add an egg and a teaspoon of vanilla extract and gently stir them into the batter. Fold in the chocolate chips. Line a baking sheet with greaseproof paper and place heaped teaspoons of the mixture onto the paper spread well apart. Bake at 180C for 12 minutes until they have spread and crisped slightly. Leave them on the tray for 10 minutes until they have cooled and then gently transfer them to a wire rack to cool fully.

ingredients:

225g smooth peanut butter

100g molasses sugar

1/2 tsp baking powder

pinch sea salt flakes

1 large egg

1 tsp vanilla extract

75g chocolate chips