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Peanut butter cookies
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130g crunchy peanut butter
110g salted butter, at room temperature
100g granulated sugar
100g light brown soft sugar
180g plain flour, plus extra for dusting
1⁄2 tsp baking powder
3⁄4 tsp bicarbonate of soda
1⁄4 tsp salt
1. Preheat the oven to 180 ̊C, gas mark 4. Line 2 baking trays with baking parchment. Put the peanut butter, butter, sugars and egg in a food processor and blend until just combined (or beat in a bowl with a wooden spoon). Add the dry ingredients; blend or beat again.
2. Roll heaped tablespoons of the cookie dough in your hands to make 3cm-wide balls. Put on the baking trays, spaced well apart as they will spread during cooking. Dip the prongs of a fork in flour; use the back to flatten each ball slightly.
3. Bake for 10–12 minutes or until the edges begin to turn golden. Cool for 5 minutes before transferring to a wire rack to cool completely.
Typical values per serving:
This recipe was first published in August 2015.