The best peanut butter choc-chip cookies

September 22, 2013 at 8:36 pm (Recipes)

I have a soft spot for cookies; my go-to comfort food, particularly when they’re chewy and goo-ey, fresh out of the oven, while the kitchen is still filled with the delicious aromas of baking.  This classic pairing of peanut butter and chocolate is guaranteed to be a hit with family and friends.  That is, if they ever make it out of your kitchen….

Peanut butter choc-chip cookies

Ingredients (makes around 20)

  • 1 cup plain flour
  • 1 tsp baking soda
  • 125g butter at room temperature, roughly chopped
  • 1/2 cup crunchy natural peanut butter (nothing added; find it in the health food section)
  • 1/2 cup loosely packed brown sugar
  • 1/2 cup caster sugar
  • 1 egg, lightly beaten
  • 1tsp vanilla extract
  • 1 cup dark chocolate chips

Method

  1. Preheat the oven the 180degC fan-forced and line 2 baking trays with baking paper.
  2. Sift together the flour and baking soda into a mixing bowl and set aside.
  3. In another, large mixing bowl, cream the butter, peanut butter and sugars with an electric beater, starting at medium speed until the mixture resembles bread crumbs, then increasing to high speed and beating until light and creamy.  Add the beaten egg and vanilla extract and beat to combine.
  4. Add the dry ingredients to the batter in 3-4 batches, beating in between additions to form a sticky cookie dough.  Fold the chocolate chips into the dough.
  5. Roll the dough into portions the size of ping pong balls and arrange onto the baking trays, leaving 4-5 cm between the balls to give the cookies room to spread.  Bake for 10-15mins; until the edges are browned for chewy cookies or until the whole cookie is browned for a crispier final product.

 

 

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