Ingredients 1/2 cup of brown sugar
1/2 cup of caster sugar
1/2 cup of butter
1/2 cup of peanut butter
1 1/2 cup of self raising flour
1 teaspoon of vanilla essence
200g of white chocolate chips
Preheat the oven to 180 degrees C and lightly grease or line a baking tray.
Place the brown sugar and caster sugar into a mixing bowl and stir to combine, squashing out any lumps with a spoon. Set this bowl aside.
In a microwave safe bowl, place the butter and peanut butter. Microwave to melt, stirring after every 30 seconds, until the butter and peanut butter are completely combined.
Add the vanilla essence to the butter mixture and stir through.
Pour the butter and vanilla mixture into the sugars and mix well.
Lightly beat an egg with a fork, then pour the egg into the sugar and butter mixture and stir through until all of the egg is mixed into the mixture.
Sift the flour into the sugar and butter mixture and fold through until just combined to form the base of the peanut butter cookie dough.
Pour the white chocolate chips into the peanut butter cookie dough and fold through until the chocolate is embedded within the dough.
Coat your hands in flour to prevent sticking and roll 1-2 teaspoons worth of cookie dough into balls. Place each ball about 2-3 centimeters apart on the baking tray to allow for spreading. Flatten each slightly with the heel of your hand.
Bake for 12-15 minutes or until cooked completely. when cooked, large cracks should appear on the cookie surfaces.
Remove from the oven and allow to cool on a wire rack.
To store for later, roll the cookie dough into a long cylinder shape and wrap the cookie dough in plastic wrap. Store the dough in the freezer, to slice off the desired amount and turn into cookies at a later date!