The Best Peanut Butter Cookies Ever

I got this recipe from a true cookie specialist - our Granny Doris from Florida. Years ago, at Christmas time, she sent us two huge parcels full of her peanut butter cookies and I fell in love with them. I ate so many I thought I would never be able to eat them again. That didn't last long. Before this experience, I never really liked peanut butter but theses cookies changed everything. They are so crunchy yet juicy and so tasty that you can't stop eating them.

These cookies are big enough as a small breakfast or mid-day snack together with a cup of coffee, they go very well with a cup of tea in the afternoon and if you don't feel like a big dessert after dinner but feel like something sweet together with your espresso just grab one. I bake them in very big batches exactly for this reason!

Peanut Butter Cookies

For 50 cookies you need

• plain flour 280g / 10 ounces

• baking soda 2 teaspoons

• salt 1/4 teaspoon

• butter 250g / 9 ounces

• peanut butter (smooth not crunchy!) 350g / 12.5 ounces

• Demerara sugar 280g / 10 ounces

• organic eggs 2

Set the oven to 180°C / 355°F and prepare a baking sheet with parchment paper.

Combine the flour, baking soda and salt.

In a large bowl, beat the butter until fluffy, add the sugar and continue mixing for a minute. Mix in the eggs, one at a time, add the peanut butter and beat until combined. Add the dry ingredients gradually and mix well. Shape the dough into walnut sized balls and place on the lined baking sheet leaving plenty of space in between each dough ball. Flatten lightly with a fork and bake for 9-10 minutes or until golden. It will seem as though they are a bit under done when they first come out but that's a good thing. Leave them to cool on the baking sheet for a couple minutes before you cool them completely on a wire rack.