Ingredients :
- 1 cup Butter (room temperature)
- 1 cup White sugar
- 3/4 cup Brown sugar
- 1 cup Crunchy peanut butter
- 3 cup Cake flour
- 3 large Eggs
- 1 1/2 tsp Vanilla extract
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 1/2 tsp Salt
- Brown sugar to roll cookies in before baking
Method :
- In a mixer, using the paddle, mix together the sugar and butter until creamy using medium speed. Add eggs and mix well. Use a spoon to clear the side of the bowl every now and again. Add peanut butter to the mixture. In a separate bowl sift the dry ingredients. Add to mixture slowly. Mix on high for a few minutes. ( I found this to be slightly too dry and added a dash of milk. Just a dash. ) once ingredients are well mixed, should be slightly sticky, cover the bowl with shrink wrap and refrigerate for approximately 3 to four hours.
- Preheat oven to 180°F C. Using a spoon scoop up bits of the dough, roll into ball and then roll in sugar. This gives it a lovely crunch. Place on baking paper, on tray. Space well as the cookies spread. Press lightly with fork. Bake for 15 minutes. Be careful when lifting out of the tray if still warm. Cookies solidify as they cool
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