The best peanut butter blossoms

Ingredients

• 100g butter, softened
• 250g crunchy peanut butter
• 175g dark brown soft sugar
• 50g caster sugar, plus 50g extra, for rolling
• 1 tsp vanilla extract
• 1 British Blacktail Free Range Large Egg
• 200g plain flour
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• 30 large dark chocolate buttons

Instruction

1. Preheat the oven to 190ºC, gas mark 5, and line 2 baking trays with baking parchment. Beat together the butter, peanut butter, brown sugar, 50g caster sugar and the vanilla extract in a large bowl with an electric hand mixer (or the paddle attachment on a stand mixer) for 2-3 minutes, until light and fluffy. Add the egg and beat until combined.
2. Combine the flour, baking powder and bicarbonate of soda in a bowl. Add to the beaten butter mixture and use a wooden spoon to mix everything into a thick dough.
3. Use a tablespoon measure to scoop out 30 equal-sized pieces of dough and roll each into a ball. Roll each one in the remaining caster sugar, then arrange on the baking parchment. They will spread a little when baking, so leave enough room in between them.
4. Bake the cookies for 8-10 minutes, until puffed but not browned. Remove from the oven and, working quickly, lay a chocolate button onto top of each biscuit and push down gently. The cookie will crack slightly and the chocolate will melt. Allow to cool completely on the tray before boxing up.