For some reason the urge to make peanut butter cookies came over me a couple of weeks ago, and since then there has been a never ending stream of batches baking in our kitchen, as James and I have attempted to create the definitive recipe.
This, my friends, is IT.
It's based on an American recipe (they know their cookies), so everything is in cups, but we've anglified it a bit. And if I'm really honest, I quite like the idea of measuring everything in cups. It suits my rather haphazard style of baking to not measure everything out exactly.
1.25 cups plan flour
0.75 teaspoon baking soda
0.5 teaspoon baking powder (this is not the same as baking soda, which is an exciting new thing I learnt!)
0.25 teaspoon salt
0.5 cup butter, softened
1 cup peanut butter (crunchy is the best, but I suppose you could use smooth if you are a heathen)
0.75 cup caster sugar
0.5 cup muscavado sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
Preheat your oven to 180 degrees C, and meanwhile mix together flour, baking soda, baking powder and salt and set aside.
Then using your fancy stand mixer (This is the point where I mention my mum bought a Kitchen Aid because it looked nice and we borrowed it six months ago and haven't given it back yet.
And don't intend to ever.) to beat together the butter and peanut butter. I'm pretty sure you could do this by hand if you don't condone Kitchen Aid theft. Slowly add the sugar, egg, milk, vanilla extract and flour mixture.
Portion out into small balls and place on a baking sheet lines with baking parchment. Cook for 10-12 minutes, being careful not to over bake. I sat by the oven and pretended I was on the Great British Bakeoff.
Be warned this makes a lot of cookies. I have become very popular at work because we have made an insane amount of cookies over the past couple of weeks.