Peanut butter cookies

Roll the dough into balls, place them on the baking tray and press each one twice with the back of a fork, turning it between presses. The pattern also flattens the dough so it bakes evenly.

For a typical homemade recipe, bake at 175 °C for about 10–12 minutes, until the edges look set but the centres are still soft. Leave them on the tray for a few minutes to firm up before moving them to a rack.

Once completely cool, keep them in an airtight container at room temperature; they usually stay pleasant for about 4–5 days. Separate soft cookies from crisp ones if you want to preserve their textures.

Yes. Shape the dough into balls and freeze them on a tray; once firm, transfer them to a sealed freezer bag. Bake from frozen, adding a few minutes to the usual baking time.

They pair well with a glass of milk, tea or coffee, and their sweet, nutty flavour works with chocolate chips or a little dark chocolate. Crumble one over yoghurt or ice cream for a quick dessert topping.

Use smooth almond butter or sunflower seed butter in a similar amount, but expect some change in flavour and texture. For anyone avoiding peanuts because of an allergy, check that the replacement and other ingredients have not been exposed to peanuts.

A typical portion is one cookie weighing about 21 g, which provides 101 kcal. Cookie sizes vary, so a large bakery-style cookie may weigh several times as much.

No: peanut butter cookies contain peanuts, and even crumbs or shared utensils can pose a risk. Choose a clearly peanut-free alternative made without cross-contact instead.