Ingredients - 8 cookies.
130g unsalted butter
160g golden caster sugar
300g plain flour
1 medium egg.
1 1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp bicarbonate of soda
A pinch of salt.
200g Reeses mini peanut butter cups, chopped.
In a bowl, beat together the butter and sugar until light and fluffy.
Add in the egg and vanilla extract, mix to combine.
Add in the flour, salt, baking powder and bicarbonate of soda. Mix until it forms a dough.
Fold in the peanut butter cups so they are well distributed throughout.
Roll the cookie dough into 8 even balls. I weighed mine out to be approximately 80g each.
Place in the freezer for 15-20 minutes to firm up. In the meantime, preheat your oven to 170 degrees fan.
Once firm, place on a tray lined with parchment paper. I usually do 5 per tray.
Push down gently on the dough balls to help them spread out.
Bake in the oven for 14-16 minutes or until golden brown.
Take out of the oven and allow to cool on the side.