These BEST Crunchy Peanut Butter Cookies are one of our favourite treats at home.
Whisk the butter and sugar until pale and fluffy using a handheld electric mixer.
Add the egg, beating it well, scrapping the sides until it’s all clean. Reduce the speed to low and beat in vanilla extract, peanut butter until well incorporated.
Stir in the flour, bicarbonate of soda and mix until smooth dough is formed. Mix the chocolate into the dough until evenly mixed. Roll the dough into a log, wrap it in a cling film and chill it for an hour+ until firm.
Preheat the fan assisted oven to 170 F, gas mark 3. Line 4 baking trays with a greaseproof sheets
Get the dough log from the fridge and cut them into equal pieces. Arrange 6 equal amount of the cookie dough on the prepared baking tray. Make sure to space the cookies apart, allowing the cookies to spread whilst baking. Bake in the preheated oven for 14 minutes until the edges start to turn golden brown.
Leave the Peanut Butter cookies to cool in the tray for another 10 minutes, before turning them out on a wire rack to cool completely.
The Peanut Butter cookies turned out to be soft and crunchy!
The recipe did not call for chilling the dough. Since I have had disasters with the dough going really flat and not getting the desired result, I have chilled the dough. You could cut the cookie dough log into equal sizes and place them as it is, or roll them in the middle of your palm and place them on the prepared tray.
Remember if you roll the cookie dough in the middle of your palm, the cookies texture is slightly different from the ones you cut from the log.
Incase you have missed reading all my banausic scribbling, there are few replacements I have done to the original recipe in the book. I have used Smooth Peanut Butter instead of Crunchy Peanut Butter and only used caster sugar instead of a combination of light brown sugar and caster sugar as in the book.