Welcome to November: wet, windy and decidedly chilly in places. Comfort food is definitely required, and it doesn’t come more comforting than a chewy, warm cookie fresh from the oven. These take 20 minutes from start to finish, and are extremely easy to make, requiring a few store cupboard ingredients. What’s not to like?
200g soft brown sugar
200g crunchy peanut butter
1 egg, beaten
1/2 tsp vanilla essence
150g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
Cream the butter and sugar together. Beat in the peanut butter. Add the egg and vanilla essence and stir.
Sift in the flour, salt and bicarbonate of soda and mix well.
Use a dessert spoon to transfer balls of the mixture onto a lined baking tray, making sure they are not too close together. Flatten slightly with a fork (dipped in water to prevent it sticking).
Bake at 180c for 10-12 minutes, until they are lightly coloured. Don’t overcook as they will lose their soft, cookie texture.
The cookies will store in an airtight box for 2-3 days. But I bet they don’t last that long.