Ingredients

170g Glutafin Gluten Free Select Multipurpose White Mix
115g unsalted butter at room temperature
100g Caster sugar
100g soft light brown sugar
1 egg
½ tsp vanilla extract
120g Crunchy peanut butter
1 ½ tsp bicarbonate of soda
¼ tsp salt
40g chopped dark chocolate (or chips)

Method

1. Preheat the oven to 170°C/150°C/Gas 4
2. Cream the butter and sugar until light and fluffy.
3. Add the egg and combine, scraping from the sides of the bowl to ensure everything is included.
4. Beat in the vanilla extract and peanut butter.
5. Add the flour mix, bicarbonate of soda, and salt.  Mix well until a smooth dough is formed.
6. Stir in the chocolate until evenly dispersed.
7. Shape the dough into 12 balls. Using 2 baking trays, put 6 balls on each to make sure there is plenty of space in between them. Chill in the fridge for 30 minutes.
8. Bake for 12-13 minutes or until golden brown around the edges.
9. Leave to cool on the trays for 10 minutes and leave to cool on a wire rack.
10. Can be stored for 2-3 days in an airtight container. Cookie dough can be frozen for up to 1 month.