Peanut Butter and White Chocolate Cookies

Sorry again for the rubbish phone picture!  They look even yummier than this in real life, I promise!

Recently I've been spending too much time browsing the thousands of recipies on the BBC Good Food website, instead of actually doing any of my dissertaion research!  (Told you I was good at procrastination!)  When I came across these I knew I had to make them, and I'm so glad I did because they're AMAZING!

Peanut Butter and White Chocolate Cookies - from here
100g unsalted butter (I used Stork)
100g crunchy peanut butter
50g demerara sugar
50g caster sugar
1 egg
100g plain flour
50g white chocolate chunks or chips
(On writing this up, I've just realised that I missed out 1/2 tsp of both bicarb and baking powder, however mine were yummy without.)

• Pre-heat oven to 180C/160C fan/gas mark 4 and line your tins with baking parchment.
• Mix together the butter, peanut butter and both sugars until light and fluffy.
• Beat the egg and add gradually till all combined.
• Sift in the flour and fold in the chocolate chunks/chips (and bicarb and baking soda if you are using).
• Place 'blobs' onto the baking tray, leaving room for them to spread.
• Bake for 10 minutes and bang the tray sharply on the work surface half way through.  (Mine needed a little longer than 10 minutes and I took them out as soon as they started to get a bit of colour).

These are so easy to make and I really like the tip of banging the tray half way through.  Previously I've pushed the cookies down with a fish slice if they've started to rise but this seems to work even better.  The end result is a crispy, chewey, lovely cookie!