Peanut Butter Cookies (recipe)

Every thing has a national or international day these days.

Not only is social media a headache to keep up with how are we meant to keep up with all these celebrations of literally everything. I mean today (June 22nd, 2018) alone is National Take your Dog to Work day and National Onion Rings Day and don't forget National Chocolate Eclair Day.  

Now don't get me wrong I have used national days to my advantage. Like the 12th of June is National Peanut Butter Cookie Day so naturally on social media I am that annoying person going 

"Hey Everyone!! It's National Peanut Butter Cookie Day didn't ya know? Why not check out these Peanut Butter Cookies I made and if you want to make them too check the recipe out on my blog now!"

But I forgot all about National Peanut Butter Cookie Day. I was going to share these with you. However that never happened, the day just passed me by. So, here ten days later I am sharing with you some peanut butter cookies.

They are still good cookies even if they weren't eaten nor blogged about on 'their' day. The worst part is I can't shamelessly promote it by claiming its National Peanut Butter Cookie Day. 

Peanut Butter Cookies

160g plain flour

1/2 tsp baking powder

1/2 tsp baking soda

pinch of salt

114g unsalted butter, room temp

150g light brown sugar

50g sugar

1 large egg

1 tsp vanilla extract

125g peanut butter, smooth/crunchy

50g-75g salted peanuts

50g peanut butter chips (optional)

Mix the dry ingredients together in a bowl and set aside. 

Beat the butter, and both sugars together until creamy and light. Add the egg and vanilla and beat again until combined. Add the peanut butter and beat to combine. Add the dry ingredients in three batches mixing until just combined in-between each addition. Fold the peanuts and peanut butter chips if using into the cookie dough. 

Cover the cookie dough and chill in the fridge for a minimum of 2 hours or up to 3 days. 

When ready to bake remove from the fridge while you heat the oven to 170C/350F and line the baking trays with grease proof baking paper. 

Scoop out about 2 tablespoons of cookie dough and roll into a ball and place on the prepared baking tray. Once you've used all the dough, gently press down on each one with a fork in a criss-cross pattern. 

Bake for 10-13 minutes depending on your oven. The less you bake the softer the are and the longer the more crispy they are. Because cookies can look under-baked when they come out trust your timer and oven especially if you want softer cookies. 

Leave to cool and enjoy with a glass of cold milk!