My very discerning taste panel have described these cookies as ‘The Best’ so here is the recipe hopefully your tasters will agree!
Makes 30 approx.
240g butter, room temperature
360g caster sugar
1 teaspoon vanilla extract
100g crunchy peanut butter
180g plain flour
2 teaspoons bicarbonate soda
1 teaspoon baking powder
150g dark chocolate chips or dark chocolate chopped
Mix all the ingredients well together. Divide the mixture into 4. Roll each quarter into a log in cling wrap or baking paper. Chill for an hour before baking. Set the oven 180c gas 4 Line a baking sheet with non-stick baking paper.
At this stage you can decide how many you would like to bake, the remainder will store in the fridge for at least a week or you can freeze for 3/4 months.
Take approx. 35/40g per cookie, roll into a ball, flatten slightly and place on the lined baking sheet. spacing them 8cm apart.
Bake for 12/14 minutes until golden brown. Cool on the tray.