This cookie is a classic for a reason. Its crispy, chewy, nutty and sweet all at the same time. Step back into your childhood with this recipe.
Prep time - 30mins
Cook time - 10mins
Chilling time - 4hours
Total time - 4hour 40mins
Special Equipment: Baking tray and cookie scoop
150g Plain flour
130g Crunchy peanut butter
100g White sugar
100g Brown sugar
10g Desiccated coconut
1 Large egg
½ tsp Baking powder
¾ tsp Bicarbonate soda
Cream butter together with both sugars, this can be done by hand or with a mixer
Warm peanut butter so it's runny but not hot and add as well as the egg to the butter mix. Mix until combined
Mix all dry ingredients together then add to wet ingredients.
Once your dough comes together, wrap in cling film and place in the fridge for 4 hours to chill.
Preheat the oven to 190
Once chilled, roll into even sized balls and place onto a sheet of baking paper on a tray. Be careful not to overwork the dough in your hands or it will warm up.
Press each cookie ball with a fork to flatten, dip the fork in flour if it begins to stick to the cookies.
Bake for 10 mins until starting to brown around the edges
Make sure you chill your dough for the full 4 hours or your cookies will spread too much.
Don't overcrowd your oven when baking these, the steam from too many cookies in the oven can mess with their structure.