Name: Peanut butter cookies
Cook time: 45 min
Total time: 45 min
Ingredients: 60 gram (2 ounces) butter; 1/2 cup (130g) smooth peanut butter; 1/2 cup (110g) caster (superfine) sugar; 1/2 cup (110g) firmly packed brown sugar; 1 egg; 1 cup (140g) roasted unsalted peanuts, chopped coarsely; 40 gram g (1½-ounce) chocolate-coated honeycomb bar, chopped coarsely; 1 cup (150g) self-raising flour

Peanut butter cookies

We trawled though all the Australian Women's Weekly peanut butter cookie recipes from over the years before narrowing our selection down to three, which we taste-tested, side-by-side. This was voted the winner for peanut taste and crisp chewy texture.

Ingredients

60 gram (2 ounces) butter

1/2 cup (130g) smooth peanut butter

1/2 cup (110g) caster (superfine) sugar

1/2 cup (110g) firmly packed brown sugar

1 egg

1 cup (140g) roasted unsalted peanuts, chopped coarsely

40 gram g (1½-ounce) chocolate-coated honeycomb bar, chopped coarsely

1 cup (150g) self-raising flour

Method

1.Preheat oven to 180°C/350°F. Grease three oven trays; line each with baking paper.

2.Beat butter, peanut butter and sugars in a small bowl with an electric mixer until pale and fluffy. Beat in egg until just combined. Stir in peanuts and honeycomb, then sifted flour.

3.Roll 1½ tablespoons of mixture into balls; place 3cm (1¼ inches) apart on trays. Flatten mixture slightly, pushing any nuts or honeycomb back into mixture if they fall out.

4.Bake biscuits 15 minutes or until lightly browned. Cool on tray.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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