A harmonious blend of sweet and salty deliciousness in cookie form. Textures are gorgeous too – crunchy on the outside, soft and tender on the inside. I challenge you to eat just one.
- 150g crunchy peanut butter
- 110g salted butter, at room temperature
- 100g granulated sugar
- 100g light brown soft sugar
- 1 egg
- 180g plain flour, plus extra for dusting
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- Preheat the oven to 160C fan (180C) and line a baking tray
- Whisk together peanut butter, butter, sugars and egg until well combined
- Add the flour, baking powder, bicarb and salt. Stir in with a spoon, forming a stiff dough
- With your hands, roll the dough into 3cm balls
- Place on baking tray and use the back of a fork to mark and flatten each ball slightly.
- Bake in 2 batches for 10-12 mins until the edges begin to turn golden. Cool on wire rack.
Sophie cooks 