Peanut Butter Cookies

This recipe is from The Hummingbird Bakery cookbook which I absolutely love, everything I've baked has been so tasty, probably due to the high sugar and butter quantities, but one must rebel once in a while...

The is my attempt at food photography and an exact (attempted) copy of the photo in the book.

They use crunchy peanut butter and even have chocolate chips in for that extra level of decadence. They are delish with a cold glass of milk for a late-night supper (yes I'm still a child).

First preheat the oven to Gas 3. Whisk 225g butter with 200g caster sugar and 200g light brown sugar (I decreased the sugar quantities slightly) until light and fluffy, add 2 eggs, one by one. Beat in ½ tsp vanilla escence and 240g crunchy peanut butter. Add 340g plain flour, 2½ tsp bicarb and ½ tsp salt. Finally stir in 75g of chopped dark chocolate.

Arrange equal amounts of cookie dough on lined baking trays, make sure the cookies are spaced apart to allow for spreading while baking. Bake for 10 minutes, or until golden brown around the edges and quite flat. The cookies should be soft and chewy.

I tend to make half mixtures of new recipes, and this mix worked fine with half quantities.