Most of my baking happens at weekends these days as, while I love a burst of week-night creativity, I inevitably find myself banging my head against the oven and icing morosely into the small hours. Even for a night-owl, never desirable on a school night. Leisurely weekends afford hours and hours to bake at your own pace during waking hours.
Well...that's the theory anyway. But is it just me who finds that even the weekends seem totally void of time to be spent in the kitchen? Perhaps it's the good weather, but increasingly I can't afford to spend hours by my oven.
And so, I bring you a recipe for the time-pressed. These cookies take 5 minutes to make, 10 to bake, and are totally delicious. They're also free from dairy and gluten, but taste just as naughty as your average free-from-nothing cookie.
250g crunchy peanut butter (gluten free if needed)
75g light brown sugar
1/2 tsp baking powder
100g dark chocolate chips
Preheat your oven to 180C, and line two baking trays with parchment. Measure the peanut butter into a large mixing bowl, and beat quickly to smooth. Add the sugar, baking powder and egg, and beat until smooth and well combined. Add the chocolate, and mix well.
Using two teaspoons, place round balls of mixture onto the lined trays. Shape into circles and press down with a fork or your fingers. They do spread out a little, so ensure they are well spaced.
Bake in the pre-heated oven for 8-10 minutes. The cookies are done when they have risen a little and have a firm surface to the touch. You want them to still be gooey inside. Remove from the oven, and transfer to a wire rack to cool.
Serve with a cold glass of milk (dairy-free, of course).