Peanut Butter Choc Chip Cookies Ingredients

1 cup (260g) crunchy peanut butter 1 cup (200g) brown sugar 1 tsp bicarbonate of soda 1 egg, lightly beaten 1 cup (185g) dark choc bits

Method
1. Preheat oven to 200C. Lightly grease two baking trays and line with non-stick baking paper. Combine peanut butter, sugar, bicarbonate of soda and egg in a bowl. Stir in choc bits. 2. Roll teaspoonfuls of the mixture into balls and place on the prepared tray. Press lightly with a fork. Bake for 8-10 minutes or until light golden. Leave to cool on the trays then place into an airtight container.

Chocolate Earthquakes Cookies Ingredients

1/3 cup chocolate hazelnut spread 100g butter, chopped 3/4 cup caster sugar 1 egg, lightly beaten 1 1/4 cups plain flour, sifted 2 tablespoons cocoa powder, sifted 1/4 teaspoon bicarbonate of soda 1/4 cup pure icing sugar

Method
1. Place spread and butter in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth. Transfer to a bowl. 2. Stir caster sugar, egg, flour, cocoa powder and bicarbonate of soda into chocolate mixture. Refrigerate for 20 minutes. 3. Preheat oven to 180C/160C fan-forced. Grease 2 baking trays. Line with baking paper. 4. Roll level tablespoons of mixture into 24 balls. Sift icing sugar onto a plate. Roll each ball in icing sugar. Place balls, 6cm apart, on prepared trays. Bake for 12 to 15 minutes, swapping trays halfway. Cool on trays. Serve.

Raspberry Cheesecake Ingredients

1 cup (about 10) finely ground Oreo biscuits (including filling) 40g unsalted butter, melted 1/2 cup frozen raspberries, thawed 2 tbs icing sugar, sifted 375g cream cheese 1 cup (220g) caster sugar 3 eggs 1 tsp vanilla extract

Method
1. Preheat oven to 170C. Line a 12-hole muffin pan with paper cases. 2. Mix ground Oreos and butter in a bowl. Divide mixture among paper cases, pressing down well. Bake for 5 minutes, then remove and cool. 3. Mash the raspberries to a pulp with back of a fork. Strain through a sieve into a bowl, pressing down well, then discard seeds. Stir in the icing sugar. 4. Place the cream cheese in bowl of an electric mixer, beat until light and fluffy. 5. Add the caster sugar in a slow, steady stream, beating until combined. Add eggs, one at a time, beating well after each addition, then beat in vanilla. Pour cheese mixture over biscuit bases. 6. Place small drops (about 1/2 teaspoon) berry puree on top of cakes and use a wooden skewer to carefully swirl through cheese mixture. Bake for 10-15 minutes until just set. Open oven door and allow cakes to cool completely in switched-off oven