Peanut Butter Halloween Spider Cookies

| IrelandAM, Recipe

Peanut Butter spider biscuits

(Makes approximately 24 biscuits)

These biscuits are totally delicious on their own, or you can make them into a seasonal Halloween treat by adding peanut butter cup ‘spiders’ on top.


115g room temperature butter
115g peanut butter
110g light soft brown sugar
100g caster sugar
1 egg 
2 tbsp milk
1 tsp vanilla
225g plain flour
1 tsp baking powder
1/2 tsp salt 

3 tbsp of extra caster sugar to roll biscuits in

For decoration:

24 peanut butter cups
48 candy eyeballs or eyes made with chocolate chips
Chocolate buttercream or melted chocolate to pipe legs. 


preheat oven to 170 degrees, line a baking sheet with baking parchment. 

Cream together the butter, peanut butter, brown sugar, and caster sugar with an electric mixer in a large bowl until smooth. Beat egg into the creamed mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth. 

In a separate bowl mix flour, baking soda, and salt together. Add to the wet mixture in the large bowl and stir until completely incorporated into a dough. 

Divide into 24 pieces and roll into balls. 

Place the extra caster sugar in a shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets. 

Bake in preheated oven until golden brown, for 12-15 minutes. 

Remove cookies from oven and quickly press a dimple into the middle of each cookie using the end of a small rolling pin.

Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely. 

To decorate: stick a peanut butter cup on top of each cookie with some melted chocolate or buttercream to hold it in place. 

Dab a small amount of buttercream or melted chocolate onto the back of each candy eyeball and stick two onto each peanut butter cup.

Pipe frosting in four thin lines each side of the peanut butter cup to make the spiders legs. 

Store in an airtight container

ENJOY!! Happy Halloween 


Vanilla Chocolate Chip Whoopie Pies

| IrelandAM, Recipe














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I showed how to bake these on TV3’s Ireland AM on Friday 2nd June

You can watch me make these on my YouTube channel

A whoopie pie is sort of a cross between a cookie and a cake, usually sandwiched with buttercream or marshmallow fluff. I like to turn them into more of a dessert and sandwich them with fresh cream and berries. 

They are so easy to make, an ideal recipe to make with the kids, and don’t need any baking tins or liners – just a flat baking sheet or cookie sheet, lined with greaseproof paper. 

280g Plain Flour
1tsp Bread Soda
1/4tsp Salt
120ml Buttermilk
1 tsp vanilla extract
85g butter (room temp)
140g Caster Sugar
1 egg
Chocolate chips/berries/nuts (topping of choice)

• Preheat oven to 170 degrees
• In a bowl combine flour, bread soda and salt.
• In a measuring jug combine the buttermilk and vanilla. Set both of these aside
• Using a stand mixer or a hand mixer cream the sugar and butter until light and fluffy.
• Add in the egg on medium speed and beat until combined.
• Reduce the speed on the mixer and alternately add in the flour and buttermilk mixes until flour is incorporated.
• With an ice-cream scoop or spoons scoop the batter onto a lined flat baking tray (make sure to leave space between each scoop as they will spread in the oven)
• Top each scoop with chocolate chips, fruit or topping of your choice
• Bake in a preheated oven 170C degrees for 12 minutes.
• Place on a rack to cool
• Once cooled, sandwich with buttercream or whipped cream and enjoy
• You can also add extra fruit to the filling such as chopped strawberries, blueberries or raspberries.

Let me know if you bake them. x


Chocolate Chip Cookies

| Recipe

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This week I did a Snapchat tutorial for these Chocolate Chip Cookies and I got such a great response, lots of followers made the cookies and sent me photos of their creations. But the worst thing about Snapchat of course is that it disappears in 24 hours (I should maybe look at trying Facebook Live for tutorials) and I’ve had so many requests for the recipe from people who missed it so here it is! This is a very straightforward recipe that we use for the café and a great one to make with the kids.

Preheat your oven to 175C and have ready a non-stick oven tray or a tray lined with parchment paper.

150g soft butter – it must be room temperature and please use real butter, not margarine
125g soft light brown sugar
100g caster sugar
a drop of vanilla extract
1 egg plus 1 egg yolk
300g plain white flour
1/4 teaspoon bread soda
Lots of chocolate chips – at least 100g (or alternatives – see below*)

You can use a food mixer or mix by hand if you have strong arms! In a bowl mix together the soft butter and the sugars until well blended. Add in the vanilla and the eggs and mix again until the eggs are absorbed into the mix.
Add the flour and bread soda and mix until the flour is just incorporated. You don’t want to overmix at this stage as the cookies will be tough. I sometimes stop the mixer just before the last of the flour disappears and finish the mixing by hand. Then add in copious amounts of chocolate chips and mix together.

*I prefer to use dark chocolate chips, but you can use milk or white chocolate, chop up a chocolate bar if you don’t have chips, You can also add nuts such as peanuts, macadamia, pecans, whatever takes your fancy. Another favourite with the kids is to use smarties or M&M’s instead of the chocolate chips. 

Take a potato/ice cream scoop and scoop mounds of cookie dough onto the oven tray. Leave plenty of space between the cookies to allow expansion and no matter how tempting it is, DO NOT FLATTEN THE DOUGH MOUNDS!!
Add some extra chocolate chips on top of the cookies (or whatever filling you are using) and place them in the centre of the pre-heated oven baking for 15 minutes. The cookies will spread and rise in the oven, but when you take them out after the cooking time the dough will still be soft and the cookies will deflate somewhat. This is normal. Leave them on the tray for about 5 minutes and then carefully transfer to a cooling rack with a spatula or fish slice (something wide and flat!) As the cookies cool they will crisp on the outside but will remain soft and chewy in the centre.

These are at their most delicious eaten whist still slightly warm but they will keep for several days in an airtight tin or jar – but don’t store them until they are completely cold first.

If you bake them, let me know! I hope you enjoy them x

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Oaty Energy Bars

| IrelandAM, Recipe

These are the oaty energy bars I baked on TV3’s IrelandAM on 25th January 2017.

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120ml rapeseed oil
200g dark soft brown sugar
2.5 tbsp honey
2 tbsp peanut butter
1/2 tsp vanilla
2 tbsp sesame seeds
2 tbsp sunflower seeds
50g flaked almonds
50g sultanas
50g chopped pitted dates
225g oats
Preheat your oven to 175C
Place the oil, brown sugar, honey, peanut butter and vanilla in a saucepan and melt together over a low to medium heat.
While that is melting, combine the sesame seeds, sunflower seeds, almonds, sultanas and chopped dates in a bowl.
When the mix in the saucepan has melted add in the mixed seeds and fruit. Stir until all the seeds are coated in the wet mix.
Remove from the heat and gradually stir in the oats until everything is coated nicely.
Transfer onto a lined 8″ square baking tin and press the mixture down firmly.
Bake for 12-15 minutes. Leave to cool in the tin before turning out and slicing into 8 bars.


Peanut Butter Cups

| IrelandAM, Recipe

File 03-08-2016, 11 52 10A no-bake recipe that’s fun and delicious to make. A perfect project to keep the kids entertained in the kitchen. The mini size are perfect for entertaining and dinner parties. Sprinkle with edible gold glitter for extra glamour.


  • 250g digestive biscuits
  • 90g butter melted
  • 200g smooth peanut butter, divided into 150g and 50g amounts
  • 400g chocolate – I like to use 200g milk and 200g plain chocolate mixed
  • Toppings of your choice – Reese’s pieces, peanut M&M’s, Smarties, chopped pretzels…whatever takes your fancy!

You will need 12 cupcake liners and a cupcake tin for regular size, or you can make these in a mini muffin tin with mini liners. Makes 12 regular or 24 mini bites.

File 03-08-2016, 11 51 47Method:

  • Place the digestive biscuits into a plastic bag, a ziploc bag is perfect, and bash them with a rolling pin or wooden spoon until broken into fine crumbs. (Don’t fully seal the top of the bag or it will burst!) Alternatively, you can put your biscuits into a food processor and pulse into fine crumbs.
  • Add the melted butter to the digestives along with 150g of peanut butter and mix well together.
  • Place cupcake liners into a cupcake tin and spoon the biscuit mixture evenly into each cup – you should have enough for 12 cups. Press the mixture down with the back of a spoon to make a firm base.
  • Place in the fridge to firm up for at least ½ hour.
  • Melt your chocolate over a bain-marie or in a microwave.
  • Add the remaining 50g of peanut butter to the chocolate and mix well together.
  • Spoon the chocolate mixture on top of your biscuit base and then add your chosen toppings.
  • Place back in the fridge for the chocolate to set.
  • Enjoy!

File 03-08-2016, 11 54 22

with IrelandAM presenter Alan Hughes