Peanut butter and choc chip cookies recipe

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makes: 24
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 15 min
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  • 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
    • ½tsp baking powder
    • 100g milk chocolate, chopped into small chunks

    Method

    • 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.

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