We narrowed down to the three best Australian Women's Weekly peanut butter cookie recipes and taste-tested them side-by-side. This one was voted the winner for peanut taste and crisp chewy texture.
1 cup (140g) roasted unsalted peanuts, chopped coarsely
40 gram g (1½-ounce) chocolate-coated honeycomb bar, chopped coarsely
1 cup (150g) self-raising flour
Method
Peanut butter cookies
1
Preheat oven to 180°C/350°F. Grease three oven trays; line each with baking paper.
2
Beat butter, peanut butter and sugars in a small bowl with an electric mixer until pale and fluffy. Beat in egg until just combined. Stir in peanuts and honeycomb, then sifted flour.
3
Roll 1½ tablespoons of mixture into balls; place 3cm (1¼ inches) apart on trays. Flatten mixture slightly, pushing any nuts or honeycomb back into mixture if they fall out.
4
Bake biscuits 15 minutes or until lightly browned. Cool on tray.