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.
- 115g butter, softened
- 1tsp vanilla extract
- 115g caster sugar
- 4tbsp smooth peanut butter
- 1 egg, beaten
- 200g plain flour
- ½tsp baking powder
- 100g milk chocolate, chopped into small chunks
Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Line two baking sheets with baking paper.
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.
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.
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
Top tip for making Peanut butter and choc chip cookies
Store the cookies in an airtight container for up to 5 days or freeze for up to 2 months.