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

  1. 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.
  2. Cream together the butter, sugar and vanilla extract until well combined. I use a food mixer but you could use a wooden spoon.
  3. Mix in the peanut butter followed by the egg and plain flour.
  4. Finally stir in the chocolate chips (or whatever else you fancy adding!).
  5. 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!
  6. Bake in the centre of the oven for 12-15 minutes until they are golden.
  7. Leave to cool for a couple of minutes on the tray then transfer to a wire rack to cool completely.

peanut butter cookie stack