Makes 32
Preparation time 10 minutes
Cooking time 12 minutes
125 g (4 oz) unsalted butter, at room temperature
150 g (5 oz) soft brown sugar
125 g (4 oz) crunchy peanut butter
1 egg, lightly beaten
150 g (5 oz) plain flour
½ teaspoon baking powder
125 g (4 oz) unsalted peanuts
Beat together the butter and sugar in a bowl or food processor until pale and creamy. Add the peanut butter, egg, flour and baking powder and stir together until combined. Stir in the peanuts.
Drop large teaspoonfuls of the mixture on to 3 large, lightly oiled baking sheets, leaving 5 cm (2 inch) gaps between each one for them to spread during cooking.
Flatten the mounds slightly with a fork and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 12 minutes until golden around the edges. Leave to cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
For peanut butter & chocolate chip cookies, use only 50 g (2 oz) unsalted peanuts and add 100 g (3½ oz) milk chocolate chips. Make and bake the cookies as above.