Any biscuit tin would welcome these buttery, chocolaty, crumbly cookies.
3/4 cup plus 1 tbs. creamy peanut butter
1/2 cup packed light brown sugar
1/2 tsp. baking soda
pinch fine sea salt
1 extra large egg, beaten
1 tsp. vanilla extract or paste
1/4 cup mini chocolate chips
Heat the oven to 350°F and line 2 baking sheets with parchment paper.
Stir together the peanut butter, sugar, baking soda and salt. Stir in the egg and vanilla, then add the chocolate chips.
Use a small ice cream scoop to drop 16 cookies onto the baking sheets. Flatten slightly and bake for 10-12 minutes, or until the edges begin to brown. Leave on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Cooking with Nigella 