Peanut Butter Cookies

• 7 ounces, weight Plain Flour
• 1/2 teaspoons Bicarbonate Of Soda
• 4 ounces, weight Unsalted Butter, At Room Temperature
• 2-2/3 ounces, weight Caster Sugar
• 2-2/3 ounces, weight Light Brown Sugar
• 1 whole Egg
• 8 ounces, weight Crunch/creamy Peanut Butter
• 1 pinch Salt
• 3-1/4 ounces, weight Bittersweet Chocolate Chips (optional)

1. *Recipe makes 50 cookies*
2. *Use only good quality peanut butter and chocolate chips (if you are using them)*
3. Sift the flour and bicarbonate of soda together in a large bowl. In a separate bowl, beat the butter for 30 seconds on medium speed then add in the sugars and beat until soft and creamy. Add the egg, peanut butter and salt to the flour mixture in the large bowl. Then add the butter and sugar mixture and mix until smooth. Fold in the chocolate chips if you are using them.
4. Wrap the bowl with plastic wrap and refrigerate the cookie dough for at least two hours, preferably overnight.
5. Preheat the oven to 160 degrees Celsius.
6. Shape the dough into 2.5 cm balls (or shape them into 15 grams each) and place them 3 cm apart on baking sheets. Flatten slightly with the heel of your hand. Bake for 15 to 17 minutes until golden.
7. Remove the baking sheets from the oven and let the cookies cool on a wire rack completely. Store the cookies in an airtight container for up to 5 days, but I doubt you'll be able to keep them for long.

flour, bicarbonate, butter, sugar, brown sugar, egg, peanut butter, salt, weight bittersweet chocolate chips

Taken from tastykitchen.com/recipes/desserts/peanut-butter-cookies-4/ (may not work)