I have been making these moreish cookies since I was old enough to open my A4, 1cm thick copy of ‘My First Baking Book’! When there is no need to ever have to look anywhere else for a recipe you know its the best. After a recent trip to America I was craving these little morsals, made extra special by the addition of some American produce in the form of a squashed and tempting bag of Reese’s peanut butter chips!
- 125g unsalted butter softened
- 175g soft brown sugar
- 1 egg
- 125g crunchy peanut butter
- 175g self-raising flour
- 1 large handful of Reese’s peanut butter chips (optional)
- Cream the butter and sugar together in a large bowl
- Beat in the egg and peanut butter, then sift in the flour and combine well
- Add the peanut butter chips
- Roll the mixture into golf ball sized balls and place on a lined baking tray, leaving room for them to spread. Using the back of a spoon, gently flatten the top of the ball slightly
- Bake at 180° C for 15 minutes and leave to cool on the tray before removing and devouring
