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Everyone loves a simple, yet delicious cookie recipe. Executive Chef Matt Lambert has created this scrumptious recipe to keep the children entertained these holidays. Faultless and great for winter.
INGREDIENTS
450 g butter
560 g peanut butter
420 g sugar
680 g brown sugar
4 g salt
4 whole eggs
640 g all purpose flour
8 g baking powder
12 g baking soda
METHOD
Combine the butter, peanut butter, sugar, brown sugar, and salt in the bowl of a stand mixer and cream until smooth.
Add the eggs and mix until combined.
Add the dry ingredients and mix until combined.
Refrigerate the dough overnight before continuing.
The next day, portion the dough into appropriately sized balls and refrigerate until needed or roll into a cylinder in parchment paper and cut discs when cold.
Cook at 190° on fan bake for 15 minutes or to desired texture. For a crunchier cookie, cook for a couple of minutes longer. For a more chewy cooky, cook for a couple of minutes less.
*Pro tip: cook these as cold as possible (remove straight from fridge to oven) to prevent spreading.
