This has got to be one of the easiest to bake peanut butter cookies. It still does not top my mom's own recipe but sometimes one has to think of one's own convenience. And this one certainly is a recipe for keeps. I got it from the 'Almost Bourdain' blog.
2 cups (300g) plain flour
1/8 tsp baking powder
1/2 tsp salt
180g unsalted butter, still cool and cut into chunks
1/3 cup (75g) castor sugar
1/3 cup (75g) brown sugar
1 tsp vanilla extract
110g crunchy peanut butter
1/3 cup (50g) salted peanuts
Sea salt flakes, for topping
Blitz the flour, baking powder and salt together in a food processor for about 10 seconds. Keep aside in a bowl.
Blitz the butter and both the sugars in the food processor for about 40 secs till they are light and creamy. Add the vanilla extract and the egg. Whizz for another 10 seconds. At this point the mixture may look curdled but that is okay.
Now, add the above flour mixture which was kept aside to the processor until it forms a thick soft dough.
Add the peanuts to the dough and stir with a spatula (though you may find it easier to do this with your own hand).
Divide the dough in half. Lay a large sheet of foil. Gently knead one piece of the dough briefly to bring it together, then roll it into a log about 5 cm in diameter. Sit the log on one edge and roll it up in the foil. Twist the ends of the foil tightly on both ends. Repeat with the remaining dough.
If you are planning to bake the biscuits on the same day, chill the logs for 2-3 hours until they are firm enough to slice. You could alternatively freeze the logs in your fridge up to 4 weeks - just defrost them in the fridge before slicing them!)
Preheat your oven to 150°C. Line some baking trays with baking paper. Unwrap the log of dough and cut into half an inch slices. Place them onto the tray and sprinkle some sea salt onto each. Bake for 20-25 minutes until the biscuits are gloden brown and feel crisp to touch. And you've got the best tasting crunchy peanut butter cookies ever!