Peanut Butter Cookies

Ingredients

For 20 portions

• 🥜 16 Tbsp peanut butter
• 🧈 60g butter
• 🍚 100g brown sugar
• 🍚 50g sugar
• 🍳 1 large egg
• 🥄 1 Tsp vanilla extract
• 🌾 150g flour
• 🧂 0.5 Tsp bicarbonate of soda (baking soda)
• 🧂 1 pinch salt

Method

1. Heat the oven to 180°C (160°C fan) and line two baking trays with baking paper. Take the butter out of the fridge to soften.
2. Beat the soft butter, peanut butter, brown sugar and sugar together for 2 minutes until light and creamy. Smooth peanut butter gives the classic texture; crunchy adds bite.
3. Beat in the egg and vanilla.
4. Add the flour, bicarbonate of soda and salt and stir until just combined into a soft dough.
5. Roll the dough into walnut-sized balls (about 25 g each) and put them on the trays, 5 cm apart. Flatten each one with a fork, then again at right angles, to make the criss-cross pattern.
6. Bake for 10–12 minutes until golden at the edges but still pale and soft in the middle. They firm up as they cool.
7. Leave on the trays for 10 minutes, then move to a wire rack to cool completely. They keep for up to 5 days in an airtight tin.