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- Baker: Sophie Carey
- Makes: 15-20 Cookies
- Prep time: 25 Minutes
- Bake time: 15 Minutes
- Flours used: Matthews Regenerative Plain Flour
Salted Peanut Butter Cookies Method
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Add the egg, peanut butter, and vanilla paste then mix again until combined.
Scrape the bowl down and add the flour and baking powder, before mixing again until fully combined.
- Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper!
- Chill the dough in the fridge for at least 1 hour, then measure out cookies using a tablespoon to make sure they are all even in size.
- Roll the cookie dough in your hands to make it into a smooth ball, then roll it in golden caster sugar before placing on a prepared baking tray.
- Dip a fork into the caster sugar and press it down onto the top of the cookie dough balls in a crisscross fashion, so you get a nice design on the top of the cookies.
- Sprinkle each of them with a little flaky sea salt.
- Bake for 12-15 minutes, or until the cookies are a nice golden brown around the edges and have spread out a little - cool on a wire rack before serving!
