We are in the midst of a recipe repetition incident at the moment. I came back from the first Manchester Cake and Bake Show with various ingredients, including Green & Black’s White Cooking Chocolate and Duerr’s Peanut Butter. These said cookies to me. Crumbly, crunchy cookies.
I baked a batch of 24 and those went within 2 days. So I baked another batch. Again, the biscuit tin was empty within an indecently short space of time. Yesterday, I baked a third batch. How much longer it’ll be before the Teen tearfully cries “No more!” I don’t know. But these are really good cookies, so I would recommend giving them a bash as soon as you can.
|I dare you to only eat one.|
Peanut Butter & White Chocolate Cookies
115g/4oz unsalted butter, left out at room temperature to soften and a little extra to grease your trays.
100g/3½oz peanut butter, chunky is best
150g/5oz caster sugar
80g/2½oz dark brown sugar
1 medium egg, lightly beaten
½ tsp Madagascar vanilla essence
85g/3oz plain flour
1 teaspoon of baking powder
Pinch of salt
100g/3½oz white cooking chocolate, cut with a sharp knife into small chunks
100g/3½oz rolled oats
Preheat your oven to 180°C, 160°C fan assisted or Gas Mark 4. Use the extra butter to grease two baking trays.
Beat together the butter and peanut butter then add the sugar and beat until light and fluffy. Beat in the egg, a little at a time and the vanilla essence.
Devour! Then bake another batch.