Reese’s Peanut Butter Cookies

I think these Peanut Butter Cookies are my absolute favourite cookies ever! They
are soft and chewy with white chocolate and peanut butter chips.

Servings: 12 Cookies

Author: Sarah Mark

Prep Time
1 hour, 30 minutes

Cook Time
12 minutes

Total Time
1 hour, 42 minutes

Instructions

1 Add the butter and sugar to a large bowl and mix until pale and creamy. Add in
the egg, plain flour, bicarbonate of soda, cornflour and vanilla extract and mix
again until a dough is formed.
2 Add in the peanut butter chips, white chocolate chips and smooth peanut butter
and mix again until the chips are evenly distributed. If the dough is quite dry
you can add in 1tsp of milk and mix again, repeat until you reach the desired
consistency.
3 Roll the dough into balls around 80g each and place them in a freezer safe
container.
4 Put the cookie dough balls into the freezer for 45 minutes or in the fridge for
1 hour and 15 minutes.
5 Just before you remove the cookie balls from the freezer preheat the oven to
180C (160C Fan) and line two baking trays with baking parchment.
6 Place the cookie dough balls onto the baking trays. Make sure they are spaced
apart as they will flatten and spread in the oven and you don’t want them to
touch.
7 Bake in the oven for 10-12 minutes.
8 Leave the cookies to cool fully on the baking tray. They will be quite soft when
you first take them out the oven but will firm up as the cool.