Peanut Butter Cookies

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Makes 25-30 

150g salted butter (softened)

80g light brown muscovado sugar

80g granulated / caster sugar

2tsp vanilla extract

1 large egg

225g plain flour

½tsp bicarbonate of soda

A pinch of salt

1tbsp crunchy peanut butter

200g plain chocolate (broken up)

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Heat the oven to 190°C / Fan 170°C / Gas 5 and line two baking sheets with non-stick baking parchment.

Beat the butter and sugar together until it’s light and fluffy. Then beat in the vanilla extract and 1 large egg.

Sift the plain flour, bicarbonate of soda and a pinch of salt into the bowl and mix it in with a wooden spoon.

Finally add the peanut butter and chocolate chunks and stir well.

Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 25-30 cookies.

Bake for 8mins until they are light brown on the edges and still soft in the centre if you press them.

Leave on the tray for a couple of mins to set and then lift onto a cooling rack, they will harden as they cool.

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Recipe inspired by Valerie Barrett