120gunsalted butter4.2 oz/ ½ cup, room temperature
150gbrown sugar 5.3 oz/ ¾ cup + 1 tablespoon
250gg/ 9 oz/ 1 cup pure peanut butterunsweetened
50gchopped roasted peanuts1.7 oz/ ⅓ cup
Mix together the flour, baking soda, and salt. Set aside.
Dough: In another bowl mix together the soft butter and brown sugar until fluffy. Beat the egg and the vanilla into the butter mixture. Stir in the peanut butter and the chopped roasted peanuts. Stir in the flour mixture.
Refrigerate: Wrap the dough in cling film/ plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit/ 180 degrees Celsius (fan oven 160 degrees Celsius/ 320 degrees Fahrenheit). Line two baking sheets with baking paper.
Form cookies: Take out rounded teaspoonfuls of dough and form balls. Use a fork to press the criss-cross pattern on the cookies and to flatten them slightly.
Bake: If using a fan/convection oven you can bake both cookie trays at once, if using a regular oven bake the cookie trays one after another.Bake for about 13 minutes or until only lightly colored. Let rest on the trays for about 10 minutes, transfer to wire racks to cool completely.