Cookies come in two ways, chewy and crunchy or soft and almost gooey, this is primarily due to different ratios between fat,  sugar and flour content in the recipe. The higher the amounts of sugar result in a chewier cookie. Other, almost cake-like cookies will have more butter and flour, so come out nice and soft. These are a perfect example of a softer, cake-like cookie.

RECIPE:

COOKIE DOUGH

• 200g UNSALTED BUTTER(Room Temperature)

• 100g CASTER SUGAR

• 100g LIGHT BROWN SUGAR

• 100g CRUNCHY PEANUT BUTTER

• 2 WHOLE MEDIUM EGGS(Room Temperature)

• 350g PLAIN FLOUR

• 1 TBSP MALT POWDER

• GENEROUS PINCH OF SALT

• 100g DARK CHOCOLATE CHIPS(Or finely chopped)

BEFORE YOU START…

Preheat your oven to 160c (fan oven, 170c for other, less powerful ovens)

METHOD:

FOR THE COOKIE DOUGH…

Cream together* the butter and sugar until light and fluffy. Fold in the peanut butter until well combined.

Alternating between the egg and the dry ingredients, fold everything until evenly combined. Using an ice cream scoop (and a butter knife to level off the bottom) portion out the dough, about 9 per tray, ensuring properly spaced apart. Chill in the fridge to firm up for 30 minutes before baking.

 Bake for 12-15 Minutes until golden on the top. (If you want them softer inside, I recommend taking them out after 12 minutes or even sooner, you just need to check they aren’t raw in the middle- visually they will still be runny on the top if still raw).  Allow to firm up while cooling and serve will still warm.

TO SERVE: These are great on their own, but you can also dip them in milk chocolate for some fun or put two together within vanilla ice-cream for a peanut butter ice-cream sandwich!