Peanut Butter Cookie That's
Rich & Creamy.

Indulge in this peanut butter cookie recipe that will have a chunky rich and creamy texture. This cookie recipe needs to be refrigerated for at least two hours or better still over night, for the dough to set. Roll in parchment paper or cling wrap first.

This is another time that I'd use al-foil to roll the dough tightly enough to set around the cling wrap, or parchment paper. It is quite easy to do as you roll it like a sausage, hold the ends tightly and push away from yourself on the table, twist the ends in and place in the fridge to set.

Ingredients:

• 200g (7oz) of plain flour
• ½ a teaspoon of bicarb
• 115g (4oz) of unsalted butter
• 100g (3½oz) of caster sugar
• 100g (3½oz) unrefined light brown sugar
• 1 egg
• 225g (8oz) of crunchy peanut butter
• A pinch of salt

Method:

You don't need to pre-heat the oven at this stage as the dough needs to set for a few hours. Sift the flour and the bicarb into a bowl, in the mixer cream the butter and sugars till light and fluffy, combine the egg, flour, peanut butter and the salt.

Add the creamy butter and sugar mix and combine together till smooth. Wrap the cookie dough and place in the fridge for a few hours, over night would be better.

Pre heat the oven to 160c (325f gas mark 3). Shape the dough into balls of 3cm (1¼in) and pop them onto baking sheets about 5cm (2in) apart, flatten slightly with a fork dipped in water and bake for 15 minutes or until they are golden brown.

When done place them on a wire rack for five minutes to cool down. This chunky peanut butter cookie recipe will keep in a airtight container for five days, and the recipe makes two dozen cookies.

Next is a special oatmeal cookie.

To more breakfast cookies.

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