Peanut Butter Melting Moments recipe
It’s that time of year again, when the long school holidays are beckoning. Not for me, sadly, my boys are men, one of whom graduated uni 4 years ago and the other is just about to. So whether you’re needing to fill your biscuit tin for your little ones, or big ones over the summer holidays, my Peanut Butter Melting Moments will provide tasty entertainment for all involved.
When the boys were little I loved getting them into the kitchen for a bit of baking. These days, they’re more keen on the contents of the beer fridge, than the actual fridge, but if you have hands that need entertaining, Peanut Butter Melting Moments are a super simple one bowl recipe. The dough is just peanut butter, egg, salt, vanilla and caster sugar; no need to get the mixer out for these buggers, just stirring and a bowl for us today. The balls of dough get a final roll in crushed cornflakes for that traditional melting moment crunch, making these biscuits sweet, salty, crunchy mouthfuls of joy.
A batch of these makes 15 biscuits; I ate one and the other 14 evaporated mysteriously into thin air *George*. Making a double batch wouldn’t be the worst idea you’ve ever had.
I think you get the measure of just how much we love peanut butter in our house, given the size of the jar of Skippy. These are a great store cupboard standby, and dairy free, if that’s your thing. Yes they’re sweet, but they also have a salty hint, and surely can be classed as breakfast thanks to the Cornflakes.
Make a start by lining a large baking sheet and pre heating your oven to 160℃. Next take a large bowl and measure in the peanut butter and caster sugar. Beat, with the salt, until well combined.
Add the egg and vanilla then mix again, until you have a soft batter.
In a small separate bowl, crush your cornflakes by hand, not too small, think crumbs rather than dust. Roll teaspoons of your biscuit dough into balls then roll those in the crumbs. Place the balls on your lined baking tray.
Gently flatten the balls with a fork then bake for around 13 to 15 minutes or until golden brown on the edges and just firm.
Leave your PB Melting Moments to cool for as long as you can bear before devouring, or hiding them from greedy family members.
These are soft, crisp, salty, sweet and bloody addictive. And so simple, you could even get the family to make them for you. You are very, very welcome.
Lucy x
Peanut Butter Melting Moments recipe
Makes at least 15
You will just need a bowl and a lined baking sheet for these
200g peanut butter, mine happened to be cruncy
150g caster sugar
1/2 teaspoon fine salt
1 teaspoon vanilla extract
1 egg
40g cornflakes, roughly crushed
Pre heat your oven to 160℃ and line a large baking sheet.
In a large bowl, beat the peanut butter, salt and caster sugar until well combined. Add the egg and the vanilla and beat again until you have a soft batter.
In a small bowl crush the cornflakes, you don’t want dust, think chunky crumbs. Using heaped teaspoons of mixture, roll them into small balls, then roll and coat them in the cornflake crumbs. Place each ball on the lined baking tray, continue until you have around 15 coated balls. Using a fork, gently flatten each ball. Bake for around 13 to 15 minutes until the biscuits are just turning golden at the edges and are firm.
Leave to cool before devouring. Should any make it from the tray into an airtight tin, they’ll keep there for around 5 days.
For anyone who’s interested, I made a vegan version of these for my son, replacing the banana with a (small) mashed banana to replace the egg – delicious! Peanut butter and banana are a well known combo, and banana works well as a binder in plant-based cooking. Easy and delicious, thank you Lucy! : )
That sounds amazing, thanks for sharing. Lucy x