The Perfect Cookie for the Sitter-Downers (PEANUT BUTTER COOKIE RECIPE)

I’m not a big lover of peanut butter, but these cookies are absolutely amazing! 

I found the recipe when wanting cookies, but not having any butter or oil! They just turned out to also be great for the sit-downers of the world! With some low fat peanut butter, they are considered Skinny Cookies.

Take away the chocolate – uhm – and they’d be even ‘skinnier cookies’, but the chocolate is obviously the best thing!

What you need is as follows:

  • 200g golden caster sugar/soft brown sugar/demerara sugar (used all, taste good)
  • 200g peanut butter
  • 2 eggs
  • 100g flour
  • 100g oats
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking powder/soda
  • 125g chocolate (chopped, drops, whatever)
  • Or raisins or whatever else you want instead of the chocolate! 

Firstly, preheat your oven to gas mark 4/180C.

Then, mix your sugar and peanut butter! Its best to do this with a blender or electric whisk, but if your not worried about a bit of graft, you can mix it yourself, just make sure its blended well! 

Now, add in your two eggs one at a time and it should turn nice and smooth! Add in your vanilla essence at this point and mix it in well!

Now, prepare your dry ingredients – flour, oats, baking powder and cinnamon and mix the two together! It get’s really stiff at this point so it’s probably best if you add in the chocolate at the same time as all your other dry ingredients so the mixing of it is a little easier! I didn’t, but just used my hands to knead the chocolate in at the end and it turned out the same!


This is when you make sure you take a little taste to make sure it’s up to standard before you put in on a baking tray and in to the oven. Or just eat it all raw… Because everyone does that right?

If you still want to bake it, line a baking tray and scoop up little balls (I used a ice cream scoop) and push them down in to cookie shapes.


Now, put them in the oven for 15 minutes and leave them to cool for about 15 minutes, turning them over to let the underside air out after ten.


Use a spatula or cake slice to slide them off the baking paper once they’ve cooled a bit and transfer to a wire rack.

Lastly, make sure your cat(or dog, or hamster) doesn’t try to eat them and eat them yourselves!


They taste amazing and are perfect for the office workers, the writers, the editors, the readers and just about everyone really!

Remember guys!

Just keep writing,  with cookies at your side!

Caramel No-Bake Cheesecake (with Rolos)

Easy and quick to make! The longest bit is waiting for it to set!

This took me a while to get to the right consistency, but it always tasted good, even when it didn’t set right!

I used a 30cm pop out cake tin pan for this recipe, but if you only have a smaller cake tin, just half the mixture.

This recipe needs:

For the base:

  • 400g crushed digestive biscuits
  • 175g melted butter


  • More Rolos
  • 389g caramel (Half this if you have a smaller cake tin)

For the filling:

  • 389g caramel (I use Nestle Carnation Caramel) but you could make your own
  • 500g soft cheese
  • 600ml double cream
  • 400g rolos (or mini mars bars)

So first, mix your crushed biscuit and your butter together and then compact it into the bottom of your cake tin.

In this part, you can either press some extra rolos in to the base or melt some rolos and mix it in before you put it in the base.

Freeze this for 30 minutes.

Next, whip your cream to a point where you can put it over your head and it won’t splatter on top of you! Then, mix in the caramel and cheese, folding it all together.Next, chop up around 300g of rolos or mini mars bars and fold it in to the mixture.

Now, layer it over the top of your base and decorate it with the rest of the Rolo’s however you wish!

Leave it in the fridge for 2-3 hours or even over night if you can manage it.

It tastes delicious, and this recipe can be used as a base recipe for other cheesecakes, you could swap the caramel for white chocolate and add malteasers instead of rolos!

Terry Chocolate Orange No-Bake Cheesecake Recipe!

I always thought that my mum didn’t like cheese cake because she didn’t like cream cheese! Turns out she’s never even tried it, so we decided to make our own!

Your ingredients are as follows!

  • 50g melted butter,
  • 14 crushed digestive biscuits,
  • 200g soft cream cheese,
  • 280ml double cream (you can use whipped but I prefer double),
  • 2tsp vanilla extract,
  • 150g of melted Terry Chocolate Orange (Or any chocolate you like),
  • Extra chocolate peices to decorate!

So first, combine your butter and digestive biscuits! Making sure its well mixed before adding it to your cake tin and patting it down! (I used a potatoe masher).

For this recipe, its best to have a cake tin in which the bottom comes out for easier cutting!

Freeze this for thirty minutes!

Next, pour your cream in to a bowl and the two tea spoons of vanilla extract before whipping it in to a peak! Then fold in your cream cheese and melted chocolate (make sure its cooled a bit or the cream may curdle). Now, add your cream mixture to the top of the biscuit base and decorate how you want.

Leave it in the fridge for 2-3 hours until it sets (I made mine quite late and left it in the fridge overnight).

Take it out of the fridge and cut!

This was my mums first delve in to the Cheesecake world and she thoroughly enjoyed it!

Cookie Muffin Recipe

I saw this recipe online (Tasty) which showed a cookie style muffin with kinder chocolate oozing out the center of it!

I don’t have a love for kinder chocolate, so I swapped it for ‘Yorkie’ chunks and ‘Terry Chocolate Orange’ slices.

The recipe needs:

  • 125g Soft Butter
  • 150g Soft Brown Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder
  • 200g Plain Flour

Mix all this together until you get a smooth consistency. 

My mixture was still a bet wet after I’d mixed it all, so I wrapped it in the cling film and chilled it in the fridge for half hour.

 Once chilled, my mixture still felt a tad wet but with the use of flour, I rolled out the mixture and cut out six circles. I put them in the bottom of the cupcake tin so they were like small bowls and to ensure they didn’t stick, I sprinkled flour in the bottom of the tins.

Next, I used two chunks of Yorkie chocolate and one and a half slices of Terry chocolate orange to fill three of each. Once baked, I realised that I could have put slightly more chocolate in the Terry chocolate orange one, but it is up to personal preference! Lastly, I cut out another six circles and layered them on the top, as follows:

 You could probably get another out of the leftover dough, but raw cookie dough is a lovely snack in itself!

They should then go in to a pre-heated oven at 180° for 15 minutes. Once cooked, they should easily pop out of the tins, thanks to the flour that was sprinkled earlier.

 You should end up with a cookie like muffin with a lovely gooey chocolaty center!

You can enjoy these warm or cooled down. You could probably use a range of different chocolate aswell, such as cadburys, milky bar or milkyway stars! Experiment with it!