I was surprised by the number of attempts it took for me to finalise this recipe. Most of my recipes takes about three attempts before I am happy with the results, but this recipe took five different attempts. I was reading up on different recipes to find out what is the trick to getting a soft and chewy cookie and here are the tips that I’ve gathered. Use melted butter – yes, in liquid form, this gives the cookies a nice soft texture. The kind of sugar used – in this recipe I used raw cane sugar but some recipes call for brown sugar. I guess they both work the same – but definitely not with caster sugar (tried it in one of my attempts, the cookies turned out hard). Slightly beaten egg – don’t over beat the eggs because it changes the protein structure and makes the cookies harder. Dough resting time – For better tasting cookies, let the dough rest overnight. Baking time – cookies should be slightly under baked because they tend to …

Before I started making peanut butter cookies, I checked out a few recipes online. Most of the recipes just stated creaming peanut butter and sugar together – does not require the addition of butter. I tried out those recipes and my cookies failed terribly. Peanut butter alone just doesn’t give the right kind of texture that I like in my cookies. Or maybe it’s because I’m fussy about how cookies should turn out. Anyway, after five failed attempts, I’m finally satisfied with the results so here you go – my peanut butter cookies recipe! Nutrition per cookie (one batch makes 75)  Ingredients for the cookies 100g unsalted butter 150g peanut butter – I used kraft peanut butter 60g brown sugar 60g caster sugar 220g plain flour 1 egg 1 tsp vanilla essence 0.5 tsp bi-carbonate soda 0.5 tsp baking powder 0.25 tsp salt 100g chocolate chips (optional) Directions Preparation time: 15 min Baking time: 10-15 min or when the cookies turn brown Cream the butter, peanut butter and sugar together until light and fluffy Add an egg …