Peanut Butter Cookies

Ingredients

• 115g unsalted butter, softened
• 150g smooth peanut butter
• 150g light brown sugar
• 100g caster sugar
• 1 egg
• 1 tsp vanilla extract
• 180g plain flour
• 1 tsp bicarbonate of soda
• 1/2 tsp fine salt

Instructions

1. Preheat the oven to 180°C / 160°C fan. Line two baking trays with baking paper.
2. Beat the softened butter, peanut butter, light brown sugar and caster sugar in a large bowl for 2–3 minutes, until paler and creamy. Beat in the egg and vanilla extract until smooth.
3. Add the flour, bicarbonate of soda and salt. Stir just until no dry streaks remain; avoid overmixing. The dough should be soft but scoopable.
4. Roll the dough into 16 walnut-sized balls, about 35g each, and arrange them well apart on the lined trays. Press each ball gently with the back of a fork, then turn the fork 90 degrees and press again to create a criss-cross pattern.
5. Bake for 10–12 minutes, swapping the trays halfway through, until the cookie edges are lightly golden while the centres still look slightly soft.
6. Leave the cookies on the trays for 10 minutes to firm up, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.