Peanut Butter Cookies

CONFESSION TIME. I forgot 2 fundamental aspects of this recipe because I was too busy watching Love Island. The chocolate chips and the rolling in sugar part before you bake them.

Remembered the sugar for these ones...

It is what it is.

I remembered near the end so I rolled a few in sugar, and I scattered sugar over the hot-from-the-oven ones.

Really, it’s just a personal preference because they’re great both with and without. They have that really satisfying texture with the crinkly top and I have found my new favourite cookie recipe! Next time I’ll be less terrible and try them with chocolate chips too, but the important thing is the base cookie recipe which is PERFECT.

Makes about 16-18 cookies

Ingredients

• 115g butter
• 100g granulated sugar
• 75g light brown sugar
• 1 egg
• 250g peanut butter
• 155g plain flour
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• Pinch salt
• 1 tsp cinnamon
• *optional – chocolate chips
• *optional – extra granulated sugar for rolling

Method

Cream the butter and sugars with a whisk then add the egg and whisk again.

Add the peanut butter and give it a really good mix.

Dump in all the dry ingredients (flour, baking powder, bicarb, salt and cinnamon) and mix again until you get a thick but soft dough. Then stir though the chocolate chips (if using).

Chill for at least an hour (up to a day) with clingfilm pressed up against the cookie dough surface.

When ready to cook, preheat the oven to 175 degrees Celsius.

Roll the cookies into large balls. Roll around the granulated sugar if using.

Place onto a lined baking tray and flatten gently.

Bake for 15 minutes until that satisfying crack has appeared on the top.

Cool on the tin for a few minutes then transfer to a wire rack.