This cookie is a big winner with children. I hear no complaints from adults as well. What more is there to say! Peanut butter and chocolate.
This recipe makes a large batch of cookies (60 small cookies or 40 large cookies) The recipe can be halved or make a small batch and wrap the leftover dough in plastic and freeze.
The chocolate can be chips or slabs cut into small bits. Any good chocolate will do. Combine white and dark chocolate if you want.
A word on the peanut butter. Crunchy peanut butter adds a lovely texture but smooth will also do. If all you have is smooth peanut butter, finely chop up 1/4 c salted, roasted peanuts and add to the dough.
Ingredients for cookies
- 200g crunchy peanut butter
- 200g softened butter
- 250g light muscovado or soft brown sugar
- 1 tsp vanilla
- 2 eggs
- 250g chocolate chips or chopped chocolate
- 350g cake flour
- 1 tsp bicarbonate of soda
- pinch of salt
Method to make cookies
- Preheat oven to 180 degrees celsius.
- Beat butter, peanut butter, sugar and vanilla in a large bowl with an electric beater.
- Beat in eggs one at a time.
- Add chocolate.
- Sift in the flour, bicarb, salt and mix to combine.
- Roll heaped teaspoonfuls of dough in your hands to form a ball and place on a baking sheet, (no need to grease or line sheets)
- Slight flatten balls with your fingers.
- Place cookies about 7-8 cm apart as they will spread when baking.
- Bake for 12-15 minutes until a golden brown in colour.
- Leave to cool on trays for about 10 minutes before removing to a wire rack.
