This is an adapted Women’s Weekly recipe, that I found in my mum’s vintage collection. They have a delicious melt in your mouth texture and are impossible to resist.


You'll Need

  • 125g butter, softened to room temperature
  • 1 tsp vanilla extract
  • 1/3 cup caster sugar
  • 1/3 cup brown sugar
  • 1/3 cup crunchy peanut butter ( I used a natural, low salt and sugar variety)
  • 1 + 1/4 cup plain flour
  • 1 tsp bicarb soda
  • 1/3 cup white chocolate chips
  • sea salt


Pre-heat oven to 180C.

Cream together butter, vanilla, brown sugar and caster sugar until soft and pale. Add the peanut butter and mix to combine.Fold in the flour, bicarb and salt, until just combined, then stir through the white chocolate chips.

Roll into balls and press down to flatten and sprinkle with a little sea salt. Evenly space out the biccies as they will spread a little.

Bake for 10-15 minutes or until they turn a light tinge of golden.



  1. Hi Mish, just wanted to check at which stage to add the white choc? before or with the flour & bicarb?
    Also, is it just a pinch of salt with the flour and then more sprinkled on top of each cookie?
    I have all the ingredients in the pantry ready to go…

  2. Sorry Mim, the white choc is to be added just before you roll them out. No salt with flour – just sprinkled on top, otherwise they will be too salty.

  3. Peanut butter anything makes me soul sing! And hurrah for vintage AWW! They do so well with the sweet side of things ๐Ÿ™‚

Write A Comment