Ingredients you will need
- 140g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 115g butter, at room temperature
- 165g light brown sugar
- 1 egg
- 1 teaspoon of vanilla essence
- 265g crunchy peanut butter
Step 1- Sift the flour, bicarbonate of soda and salt and set aside.
Step 2-With an electric mixer, cream the butter and sugar together until light and fluffy.
Step 3-In another bowl, mix the egg and vanilla, then gradually beat into the butter mixture.
Step 4-Stir in the peanut butter and blend thoroughly. Stir in the dry ingredients. Refrigerate for at least 30 minutes or until firm.
Step 5-Preheat the oven to 350oF/180oC/Gas mark 4. Grease 2 baking sheets.
Step 6- Spoon out rounded teaspoonful's of the dough and roll into balls.
Step 7- Place the balls on the prepared sheets and press flat with a fork into circles about 2 1/2 in 6c in diameter, making a criss-cross pattern. Bake until lightly coloured, 12-15 minutes. Transfer to a rack to cool.
Here is a variation of something else you could add to the cookies
Add 85g of peanuts, coarsely chopped, with the peanut butter.