These yummy fragrant cookies are perfect for peanut butter lovers. You can also substitute M&Ms or chocolate chips instead of the peanut butter chips.
Also, see below for flour to self-raising flour substitute.
150g softened butter (I used between 100 – 150 so that they were less buttery)
1 cup white sugar ( I went with slightly under a cup so that they weren’t too sweet)
2 1/2 cups self-raising flour (see below for flour substitute)
400g ( 1 large packet) Peanut Butter Chips (I used Reese’s Peanut Butter Chips, but chocolate chips or M&Ms may also be used)
*** Makes approx 15 – 20 cookies ***
**** Flour – Self-raising flour substitute. I didn’t have any self-raising flour, so I added 2 teaspoons of baking powder to each cup of flour used ****
1. Preheat oven to 180 degrees C. Line 3 baking trays with baking paper.
2. In a large glass/metal mixing bowl, cream butter and sugar.
3. Add egg and stir until runny.
4. Add self-raising flour and mix with your hands (If mixture is too wet, add a tablespoon of flour and mix until soft dough forms).
5. Using a tablespoon, scoop dough and roll, place on baking trays.
6. Cookies can be gently pressed down to flatten slightly.
7. Press 5+ peanut butter chips into each cookie.
8. Bake for 10 – 15 mins or until golden brown. You can rotate trays at the 5 – 6 minute mark for even baking.
9. Remove from oven and leave for 5 minutes to harden.
10. Transfer to cooling rack and cool for 5 minutes.
Keeps for 1 week in an airtight container once baked. Unbaked dough can be kept in the refrigerator for up to 5 days.
See below photo for M&M alternative. Enjoy!