Peanut Butter and White Chocolate Chip Cookies

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

This isn't my first dalliance into the world of peanuts and vanilla - I got hooked on the combination after making my Peanut and Vanilla Cupcakes a few weeks ago. I wanted to make something with a similar flavour, that was more easily portable than a peaked, whippy-iced cupcake. Something that everyone would love in their lunchboxes. And here it is. Crumbly, soft cookies with peanut butter and white chocolate chips. The fact that these are so easy and quick to make makes them even more desirable.

Peanut Butter and White Chocolate Chip Cookies
Makes about 18

Ingredients

• 180g unsalted butter, softened
• 180g light muscavado sugar
• 300g self-raising flour
• 2 tablespoons milk
• 90g peanut butter, crunchy or smooth
• 100g white chocolate chips
• half teaspoon vanilla extract

Method

1. Preheat your oven to 180C and line two baking sheets with greaseproof paper.
2. In a mixing bowl, cream the butter and sugar together until smooth. Next, add the peanut butter, vanilla essence and the flour. Sprinkle in the chocolate chips and mix until you get a smooth dough.
3. Pinch off walnut-sized chunks of the mixture and roll into balls with your hands. Place on the baking sheet, leaving a little space between each one. When they're all lined up (you might have to bake them in 2 batches) press each one lightly with the prongs of a fork to gently flatten.
4. Slide into the oven and bake for 15 minutes. Allow to cool slightly on the trays before transferring to a wire rack to finish cooling completely.