Makes 20-30 cookies
170g (6oz) Plain Flour
40g (1 1/2oz) Cocoa Powder
1/2 tsp Bicarbonate of Soda
Pinch of Salt
115g (4oz) Unsalted Butter, softened
120g (4oz) Crunchy Peanut Butter
120g (4oz) Caster Sugar, plus 40g (1 1/2oz) extra for rolling
90g (3oz) Soft Light Brown Sugar
1 Large Egg
1 tsp Vanilla Extract
Preheat the oven to 170 degrees C (325 F), gas mark 3 and line two/three baking trays with baking parchment.
Sift the flour, cocoa powder, bicarbonate of soda and salt together in to a bowl.
Cream the butter, both sugars and peanut butter until the mixture is light and fluffy. Add the egg and mix well, scraping down the sides of the bowl as you go. Mixing slowly, add the dry ingredients and mix until it has combined and a soft dough had formed.
Put the extra caster sugar into a bowl and roll the dough into 4-5 cm balls. Then, roll each ball in the caster sugar to coat. Place the cookie dough balls onto the prepared baking trays, keeping them about 4cm apart.
Bake for 10-15 minutes, until the cookies have a crusty surface and have cracked. Cool completely before serving.
These cookies are so delicious and I can't wait to make them again. They are easy to do and the end result is heaven!
<3 Ellen xxx