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As a big fan of peanut butter, it’s really a bit surprising that I’ve never tried making these before, but the aberration now having been rectified, I’ll be making them again. The original recipes suggested using chocolate chips, but I decided to put  cocoa powder into a third of the mixture instead to see what would happen and in fact thought the chocolate ones were the nicest, so here you can choose to add it if you wish (or you could go for the original chocolate chips). Unfortunately my peanuts got a little over-toasted, so watch them like a hawk.

190g plain flour

¾ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

110g butter, softened

200g crunchy peanut butter

125g caster sugar

175g light brown sugar

1 egg, at room temperature

1 tablespoon milk

1 teaspoon vanilla extract

A handful of toasted peanuts

2 tbsp cocoa powder (optional)


Combine the flour, baking soda, baking powder, and salt. Set aside. In a large bowl, beat the butter and the peanut butter together until pale and fluffy.

Add the sugars and beat until smooth. Add the egg and mix well. Add the milk, vanilla and the flour mixture (and the cocoa powder, if using) and beat thoroughly.

Stir in the peanuts.

Roll into balls, place spaced out on lined trays and flatten slightly.

Bake in a preheated oven at 180C for 10-12 minutes. Do not overbake.