Soft and Chewy Peanut Butter Cookies
Do you like peanut butter as much as I do? I am betting you don’t, or maybe you do, but whatever the case I bet I eat peanut butter in one way or another every day. Usually its a piece of toast and peanut butter or a slice of bread with peanut butter on it . . . but every once in a while I bake myself a peanut butter treat.
Sometimes it will be a cake and sometimes it will be peanut butter cookies. I have tried a lot of different peanut butter cookie recipes in my life time, but I always come back to this one because it is my favourite.
It’s my favourite because the cookies end up big and soft and chewy.
Just perfect for enjoying with a nice tall glass of milk for dunking . . .
Not too sweet . . . with just the right amount of peanut butter flavour . . . almost fudgy. Perfect for the lunch box, or the picnic box, or . . . just for eating.
It’s makes just the right amount of cookies for a couple of days, which suits me to a “T.” Any more than that and I would be tempted to make a right pig of myself. Bake em and you’ll soon see what I am talking about.
Makes about 18 (3 inch) cookies
This makes lovely big soft and chewy peanut butter cookies. Perfect for stuffing into the lunch box, or just for enjoying with a nice tall glass of cold milk after school.
85g of butter, softened (6 TBS)
200g light brown muscovado sugar (1 cup packed, can use just soft light brown sugar)
1/2 tsp salt
340g of creamy peanut butter (1 1/3 cups)
1 large free range egg
2 tsp vanilla extract
140g plus 2 TBS of plain flour (1 cup plus 2 TBS)
1/2 tsp of bicarbonate of soda (baking soda)
Preheat the oven to 90*C/375*F/ gas mark 5. Line two baking sheets with baking paper set aside.
Bake until light golden brown and puffed, about 8 to 10 minutes, turning the pans around halfway through the baking time. Allow to cool on the pan for five minutes before scooping off onto a wire rack to cool completely. Store in an airtight container for up to 2 days.
