Peanut Butter Cookies
10 Reviews
About the bake
We used Proper Nutty 'Smunchy' peanut butter in these wonderful peanut butter cookies to add a bit more texture, and the caramel flavours from the light muscovado sugar turns these cookies into a heavenly treat.
Credit to Liz Burnett for the recipe.
Ingredients
- 125gUnsalted Butter (softened)
- 195gBillington's Unrefined Light Muscovado Sugar
- 1Egg(s) (free range)
- 195gAllinson's plain wholemeal flour
- 0.5 tspBaking powder
- 1 tspBicarbonate of soda
- 300gProper Nutty peanut butter
- 30gPeanuts (handful)
- 1 tspNielsen-Massey Vanilla Extract
Method
Step 1
Preheat the oven to 170°C (fan 150°C, gas mark 3) and line 2 baking trays with baking parchment.
Step 2
In a large bowl cream together the butter and sugar until pale and fluffy, then add the egg and vanilla extract and mix well.
Step 3
Sift the flour, baking powder and bicarbonate of soda together and then add to the butter mixture in two batches, mixing thoroughly then stir in the peanut butter until evenly mixed.
Step 4
Divide the dough into 12 equal balls and place these on the baking sheets leaving space between them as they will spread out during baking. Press down the balls lightly with the back of a spoon. Finally sprinkle on a few peanuts.
Step 5
Place in the oven and bake for 10-15 minutes until they start to crack on top and are golden brown in colour. Leave to cool on the trays for about ten minutes then transfer onto a wire rack to cool completely.