These cookies were a special request from Faith. She decided that she wanted cookies as an after school treat, which gave me the perfect excuse to bake! I added some milk chocolate chips to them, also at her request, but you could either leave them out or experiment and add other things – white chocolate chunks, fudge pieces or raisins would work well.
My top tip for flattening the cookie dough is to have a small dish of water that you can dip the fork into. This stops the dough sticking to the fork.
Ingredients (makes 15-18)
75g unsalted butter, softened
100g caster sugar
1/2 tsp vanilla extract
100g crunchy peanut butter
1 medium egg
125g plain flour
25g milk chocolate chips
What to do
- Preheat the oven to 190°C (my new oven needs to be on a much higher temperature than my previous ones so watch you don’t burn them!) and line a baking tray with greaseproof paper.
- Cream together the butter, sugar and vanilla extract until well combined. I use a food mixer but you could use a wooden spoon.
- Mix in the peanut butter followed by the egg and plain flour.
- Finally stir in the chocolate chips (or whatever else you fancy adding!).
- Take blobs of the dough (approx the size of a ping pong ball), place them on the baking tray and flatten with a fork. I use this very handy scoop that I bought from The Pampered Chef years and years ago – it’s also great for cupcake batter!
- Bake in the centre of the oven for 12-15 minutes until they are golden.
- Leave to cool for a couple of minutes on the tray then transfer to a wire rack to cool completely.