Reese's flavour Peanut butter and chocolate cookies (flour free)

1 cup (227g or 8.7 oz) of smooth peanut butter (any brand)

1 cup(201g or 7.1 oz) of granulated sugar

1 whole egg

2 tablespoons of chocolate spread (nutella works best)

THAT'S IT!

beat the peanut butter so it becomes slightly creamier, add the sugar and mix. Then add the egg and mix. Drop spoonfuls onto a greased sheet or spray with cooking spray so they don't stick.

Bake at 350F for about 12-15 minutes or until you see them turn golden brown. Makes about 12 cookies,You do need to watch them!!

if you want to do more then double the recipe.

I JUST DISCOVERED THIS FOOD CATEGORY I'M SO EXCITED YOU HAVE NO IDEA OMG I LOVE 7 CUPS!!

Okay, here's my favourite cookie recipe! It's for the REAL chocolate lovers!

Salted Caramel + Nutella Stuffed Double Chocolate Chip Cookies!

By Izzy Hossack from Top With Cinnamon (The title is a link to her website)

INGREDIENTS

cup (110g) butter

1 cups (350g) light brown sugar

cup (55g) cocoa powder

2 eggs

tsp salt

tsp baking powder

2 cups (260g) all-purpose flour

3.5 oz (100g) milk or dark chocolate chips

flaky salt/ fleur de sel/ maldon salt, for sprinkling

approx. cup (8 tbsp) nutella

1x recipe for Salted caramel (see notes for recipe) OR 15-16 caramel-filled chocolates

Line a baking tray with parchment paper. Preheat your oven to 350 degrees F (180 degrees C)

INSTRUCTIONS

1) In a medium saucepan, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the cocoa, salt and baking powder and stir until well combined. Add the flour and stir until no floury patches are left. Lastly stir in the chocolate chips.

2) Make the caramel, if using (see notes for recipe)

3) Take 1 heaped tbsp of dough, use your finger make a large indentation the centre of the dough; fill the indentation with a small blob of nutella (like tsp ish), and top it up with the still-warm salted caramel, or a caramel-filled chocolate. Top with a flattened tablespoon of dough, and seal the edges. (see video at top of page)

4) Sprinkle with fleur de sel and bake for 8-10 minutes.

Luxury Chocolate Cookies

To make 10 (rather large) cookies you will need:

200g butter
300g caster sugar
1 large egg
275g self-raising flour
75g cocoa powder
a little dash of milk
a large bar of milk chocolate (Cadburys is my fave)
a large bar of white chocolate
a large bar of dark chocolate (this is totally optional – only add if you are a dark choice fan. Sometimes I add Daim bars instead of dark choc for a yummy toffee crunch!)

Method:

Pop your oven on to 200 degrees celsius
Cream together your butter and sugar
Crack in your egg
Stir in all the dry ingredients
Add a dash of milk if your mixture is looking dry
Break up all of your chocolate and throw it in, using your hands to get it into the dough
Line 2 trays with baking paper (the cookies will spread in the oven so don

Christmas pudding chocolate chip bookies

Ingredients
For the recipe Chocolate Chip Christmas Pudding Cookies

For the Biscuits:
100 g Unsalted Butter (3 1/2 oz)
75 g Caster Sugar (3 oz)
1 Portion Egg Yolk (1 medium egg yolk)
100 g Plain Flour (3 1/2 oz)
Dr. Oetker Fine Dark Cocoa Powder (1 sachet / 25g)
Dr. Oetker Baking Powder Sachet (1 sachet / 5g)
100 g Dr. Oetker Dark Chocolate Chips
For the Decoration:
25 g Dr. Oetker Coloured Ready to Roll Regal-Ice (25g Green)
5 g Dr. Oetker Coloured Ready to Roll Regal-Ice (5g Red)
5 g Icing Sugar (to dust)
Dr. Oetker White Easy Choc (1 pot)
Preparation

1 Preheat the oven to 190˚C (170˚C fan oven, 375˚F, gas 5). Line baking trays with baking parchment. In a mixing bowl, beat together the butter and sugar until creamy. Beat in the egg yolk.

2 Sift the flour, Cocoa and Baking Powder on top and add 75g (3oz) of the Chocolate Chips. Mix together to form a firmish dough.

3 Divide the mixture into 12 and form into balls. Place a little apart, on the prepared baking trays; press down gently to flatten them into rounds. Push the remaining Chocolate Chips into the cookie dough, flat side up, to resemble the fruit in a Christmas pudding. Bake for 15-18 minutes until just firm. Cool for 5 minutes then transfer to a wire rack.

4 To decorate, knead the Ready to Roll Icing to soften it. Roll out the Green Icing thinly on a lightly dusted work surface, and cut out 24 x 2cm (3/4 inch) holly leaf shapes using a small cutter, re-rolling the icing as necessary. Form the Red Icing into tiny balls for the holly berries.

5 To decorate, knead the Ready to Roll Icing to soften it. Roll out the Green Icing thinly on a lightly dusted work surface, and cut out 24 x 2cm (3/4 inch) holly leaf shapes using a small cutter, re-rolling the icing as necessary. Form the Red Icing into tiny balls for the holly berries.

6 Line a board or tray with baking parchment. Melt the Easy Choc as directed on the carton. Using a teaspoon, thickly spoon the Easy Choc over the tops of the cookies, allowing it to drip a little.

7 Lay the cookies on the parchment and decorate with the holly leaves and berries before the Easy Choc sets. Leave for a few minutes to dry in a cool place before serving.

These festive treats make lovely little gifts. Pop into a celophane bag, tie with festive ribbon. Will keep for up to 2 weeks