PEANUT BUTTER COOKIES

/ Makes 16 cookies

Following a very close second to their cousin the chocolate chip cookie, these cookies are also very American, devilishly moreish and straightforward to make. For a coarser texture you can use crunchy peanut butter.

PREP: 15 minutes

CHILL: 2 hours

BAKE: 14–16 minutes

160g softened unsalted butter

275g smooth peanut butter

135g caster sugar

135g light soft brown sugar

2 medium eggs

275g plain flour

1 teaspoon baking powder

½ teaspoon salt

1. In a large bowl cream the butter, peanut butter and sugars together with an electric whisk until smooth and fluffy. Add the eggs one at a time and mix well after each addition.
2. In a separate bowl, mix the flour with the baking powder and salt. Add to the butter mixure and mix well to form a stiff dough.
3. Tip the dough on to a large sheet of greaseproof paper or clingfilm and roll it into a cylinder shape 28cm long and 9cm wide. Place in the fridge for at least 2 hours to firm up.
4. Line two baking trays with parchment paper. Preheat your oven to 160°C/Gas 3.
5. Unwrap the dough, cut it into 16 equal slices and place on the prepared trays. Bake for 14 to 16 minutes. The cookies should be golden, risen and slightly cracked on the surface. They will be soft when you remove them from the oven, so leave to firm up on the tray for a few minutes before cooling completely on a wire rack.