Peanut Butter Cookies

I absolutely love peanut butter. Whether it's by the spoonful, with crackers or on buttered toast I could eat peanut butter in any way, shape or form. I do have a sweet tooth, so of course in a cake or in a batch of cookies is by far my favourite way to eat them. Peanut butter cookies are an obvious hit in our household. Last week my husband kindly asked me to make him to cookies while he gave our daughter a bath and seeing as this is a recipe we often use, it didn't take me too long to whip up a batch. 

When it comes to cookies I prefer chewy soft cookies, however most classic peanut butter cookies tend to be crunchy and leaving you finding crumbs for days and so I have put together a recipe that will guarantee chewy soft cookies. These go perfect with a nice hot cup of tea or a cold glass of fresh milk, who doesn't like a milk and cookie combo. If you want to alter the recipe you could always add some chocolate chips or M&Ms I am sure that they will soon become a favourite too. 

I N G R E D I E N T S

200g peanut butter

120g butter, softened

100g granulated sugar

100g light brown sugar

1 large egg

1 tbsp. vanilla extract

180 plain flour

1 tsp. baking soda

¼ teaspoon salt

D I R E C T I O N S

STEP 1: Preheat your oven to 180°C/Gas Mark 4 and line a baking tray with parchment. In a large mixing bowl, cream together the peanut butter, butter, sugar and brown sugar until combined into a smooth mixture. Add the egg and vanilla extract and continue to mix.

STEP 2: In a small mixing bowl, whisk together the flour, baking soda and salt. Stir in the flour mixture to the butter and sugar mixture and mix until well combined.

STEP 3: Mix the contents of the two bowls together and stir thoroughly. Let the batter chill for about half an hour before placing small amount of the batter evenly on a cooking sheet. Then using an ice cream scoop or a tea scoop roll out 1 inch balls and spread evenly on the parchment

STEP 4: Using a fork, press down on each ball of dough to slightly flatten and creating a criss-cross pattern. Bake for 8-9 minutes for that soft and chewy centre, however if you prefer your more crisp then bake for 10 minutes. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.