110g Unsalted Butter

75g Golden Caster Sugar

75g Light Muscovado Sugar

125g Sun-Pat Crunchy Peanut Butter

1 large Egg

1 tsp Vanilla Extract

180g Plain Flour

1 tsp Baking Powder

1 pinch Salt

How to make

  • Cream together the butter and both sugars.

  • Add the egg, vanilla and Sun-Pat Crunchy Peanut Butter.

  • Finally add the flour, baking powder and salt until a dough forms. 

  • Roll out walnut-sized balls and place on a lined baking tray. Use the back of a fork to press the cookies down, leaving a criss-cross pattern.

  • Refrigerate the cookies on the tray for around 30 minutes to help them keep their shape.

  • Pre-heat the oven to 180˚C/Gas 4.

  • Remove the cookies from the fridge and bake for 12 minutes until golden brown.