Peanut Butter Cookies

Method

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1. Beat the butter, peanut butter and both sugars for 4 minutes until light and fluffy.

   Mark done Start 4 min timer

2. Beat in the eggs one at a time, then the vanilla, scraping the bowl well.

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3. Whisk the flour, bicarbonate, baking powder and salt together and mix in on low until just combined. Fold in the chopped peanuts if using.

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4. Chill the dough 1 hour.

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5. Heat the oven to 180°C / 350°F and line two baking sheets.

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6. Roll the dough into 40 g balls and roll each in caster sugar.

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7. Space them 7 cm apart and press each twice with a fork, at right angles, to make the crosshatch and flatten the ball to about 1.5 cm thick.

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8. Bake 10 to 12 minutes until the edges are set and lightly golden but the centres still look soft.

   Mark done Start 10 min timer

9. Cool on the tray for 5 minutes before moving to a rack.

   Mark done Start 5 min timer

Chef’s Tips

• Dip the fork in sugar between cookies so it does not stick to the dough.
• Natural peanut butter makes the dough oily and unpredictable. Use a stabilised commercial one.
• Underbake very slightly for chewy centres; add two minutes if you prefer them crisp throughout.

Pairing Suggestions

• Cold milk
• A cup of strong coffee
• A scoop of chocolate ice cream

Storage & Reheating

Keeps 5 days in an airtight tin and freezes 3 months, baked or as dough balls.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.