Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
130g crunchy organic peanut butter
110g organic butter, at room temp
100g granulated sugar
100g light brown soft sugar
180g plain flour
1/2 tsp baking powder
3/4 tsp bicarb of soda
1/4 tsp salt
Oven 180 degrees celcius, gas mark 4.
Line 2 baking trays with baking parchment.
Mix together the peanut butter, butter, sugars and egg (I use a wooden spoon and bowl, rather than food processor, as it keeps the peanut chunks better). Mix until just combined. Add the rest of the ingredients and mix.
Roll 1/2 to 3/4 of a tablespoon of mixture in your hands to make balls, and put them on the trays. Make sure they're spaced out as they spread. Use a floured fork to flatten each ball slightly.
Bake for 10 - 12 mins or until edges turn golden.
Cool for 5 mins before transferring to a wire rack.
Makes about 30 cookies, and takes no more than 30 mins to do in total. (Adapted from a Waitrose recipe.)
Added by: SheilaSeek
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