Make Alexandra Dudley's peanut butter and cacao nib cookies
Dunk these moreish peanut butter cookies in a cup of milky Yorkshire tea and the job's a good 'un. They're perfect for elevenses or as a mid-afternoon snack
Preparation time 20 mins
Cooking time 10
- 125g unsalted butter, at room temperature
- 120g light brown soft sugar
- 140g good quality crunchy peanut butter (we prefer Pic's)
- 1 large egg
- 1 tsp vanilla extract
- 175g spelt or wholegrain flour
- 1 tsp bicarbonate of soda
- 50g cacao nibs
- Preheat the oven to 170°C/350°F/gas mark 4 and line two baking sheets with baking parchment.
- In a large bowl, cream the butter and sugar together until it is pale and fluffy. Beat in the peanut butter until smooth, then add the egg and vanilla and beat again.
- In a separate bowl, whisk together the flour and bicarbonate of soda. Stir in the cacao nibs.
- Pour the dry mixture into the wet mixture and fold until everything comes together to form a sticky cookie batter.
- Using 2 teaspoons, drop 18 roughly golf ball-sized amounts of cookie batter onto the baking sheets, making sure there is at least 3cm between each cookie.
- Bake for 10–12 minutes or until the cookies are nicely brown and their edges have begun to crisp. The centres should still be a little soft. Leave to cool on the baking sheets for about 10 minutes, then transfer to a wire rack and leave to cool completely.
- Store in an airtight container – they should keep for up to 1 week.