This recipe makes a chewy-on-the-inside and crisp-on-the-outside cookie.

(adapted from David Lebovitz)

In a small bowl, stir together 1 ¼ cups flour, 1 tbsp baking powder, and ¼ tsp salt. Set aside.

In a mixer (fitted with the paddle attachment) – or by hand, beat together 125g (½ cup) melted butter, ½ cup granulated sugar, ½ cup packed granulated light brown sugar, and 1 cup peanut butter (smooth or crunchy – whichever you prefer). 

Once smooth, add 1 large egg and beat again. 

Add the flour mixture and mix until the dough comes together and all the mixture has been incorporated (check for white spots). 

Pinch off pieces of dough and roll them into small balls (3cm diameter). You should have about 28 dough balls in total. I like to use a small, trigger-release scoop for the job. 

Place on a tray, cover and freeze. Once frozen,  bag them up.  They can go straight from the freezer into the oven. 

Alternatively, place on a tray, cover and refrigerate till cold (at least 2hrs but ideally overnight).

Place your dough balls 5cm apart on a baking tray lined with parchment and bake in a pre-heated oven at 180ºC/350ºF for around 11 minutes from frozen or 9 minutes from the fridge (until golden brown across the top).

Remove from the oven and use a spatula to gently tap the tops of each cookie to flatten them slightly. Let cool a few minutes before serving.

Makes around 28 cookies.