100gsoft, room temperature butterI use salted butter but you can use unsalted if you like
100glight muscovado sugar
150gself raising flour
1largefree range egg, at room temperature
100gmilk chocolate chips or chunks
80gpeanut butterI use crunchy, no added sugar peanut butter
1/4tspflaky sea salt (optional)
Pre heat the oven to 180 degrees C / 356F. I use a fan assisted electric oven, please adjust according to your own oven.Line two baking trays with baking paper.
Use an electric whisk to beat the sugar and butter until it is light and fluffy, this could take about 5 - 7 minutes.
In a small bowl beat the egg and vanilla together, then add to the butter and sugar. Whisk again until the egg is fully incorporated.
Sift in the flour then beat again until it is fully incorporated. Fold in the chocolate chips, then using a spoon mix in the peanut butter.
Divide into 12 balls, place on the baking trays giving each ball some space to spread.
Bake on the middle and lower middle shelves for 10 - 12 minutes. They will be a pale colour mostly but a little golden around the edges. They will also be soft in the middle but will harden when they cool.
Leave the cookies to cool slightly on the baking trays then transfer to a wire cooling rack to cool completely. Sprinkle with a tiny pinch of flaky sea salt if using.
Store in an airtight container and eat within 2-3 days.