Ingredients:
112g butter (room temperature)
100g granulated sugar
110g packed light brown sugar
1 large egg
130g peanut butter
160g all-purpose flour
3/4 tsp baking soda
1/2 baking powder
1/4 tsp salt

Method:
Step 1: In a large mixing bowl, beat the butter until creamy then add the brown and white sugar and beat again for another 2 minutes or so.

Step 2: Next, add in the peanut butter and egg beating again for a further 2 minutes.

Step 3: In another bowl, whisk together the dry ingredients ( flour, baking soda, baking powder, and salt) once fully combined, add the dry ingredients to the “wet” ingredients. Mix with your hands to form a dough.

Step 4: Wrap dough in plastic and refrigerate for at least 2/3 hours.

Step 5: To bake, preheat the oven to 190˚C and line it with a baking sheet. Shape the dough into balls about 1 1/2 inches and place them about 3 inches apart and lightly flatten them down using a fork.

Step 6: Bake for about 9 to 10 minutes then remove the cookies from the oven and let cool in their baking sheets for a minute. After 1 minute, transfer the cookies to a rack to cool completely.

Tips: Melt some chocolate and loosely add to the tips of the corners and add some crushed peanuts for that extra bite. Biscuits stay fresh once stored in an airtight container in the fridge for up to 7-10 days,