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Peanut butter and choc chip cookies

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Peanut butter and choc chip cookies
Peanut butter and choc chip cookies
  • Makes: 24

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

These nugget shaped cookies are so simple to make and just right for a sweet mid-morning treat with a cup of coffee or an after-school snack with a glass of cold milk. If you want a crunchier textured cookie use crunchy peanut butter instead of smooth or add some chopped unsalted peanuts. If the mixture seems a little soft after adding the flour then chill for a short while until the dough is firm enough to shape. Use a warmed knife to cut the chocolate into small chunks or alternatively use 100g chocolate chips.

Ingredients

  • 115g butter, softened
  • 1tsp vanilla extract
  • 115g caster sugar
  • 4tbsp smooth peanut butter
  • 1 egg, beaten
  • 200g plain flour
  • tsp baking powder
  • 100g milk chocolate, chopped into small chunks

Store the cookies in an airtight container for up to 5 days or freeze for up to 2 months.

Method

  1. Preheat the oven to 180C/350F/Fan 160C/Gas Mark 4. Line two baking sheets with baking paper.
  2. Place the butter, vanilla extract and sugar in a mixing bowl and beat together until pale and creamy. Beat in the peanut butter then gradually beat in the egg.
  3. Sift over the flour and baking powder and mix to a firm dough. Divide the dough into 24 even pieces and roll each into a ball. Place on the baking sheet and top each with 2-3 chocolate chunks, pressing them gently into the dough.
  4. Bake for 10-15mins until the cookies are golden brown. Leave on the baking sheet for 5mins then transfer to a wire rack and leave to cool completely

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