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March 11, 2019

  • InRecipes

    Peanut Butter & Dark Chocolate Cookies

    For the first time in way too long, I did some baking last week, just for me. Not because I had a cake sale or a birthday that I had promised to bake for. But just because I was at home and fancied getting my bake on. Luckily I had all the ingredients already in the cupboard for my fave cookie recipe. I hadn’t made these in so long and I had definitely forgotten just how bloody delicious they are!

    If like myself, you are into peanut butter, especially teamed with chocolate. Then this cookie recipe is the one for you, my friend! The balance of sweet and salty in these cookies is just perfect and makes them ever so moreish. They are crisp on the outside yet soft and perfectly gooey on the inside, just how a cookie should be in my opinion.

    Ingredients – Makes 20ish cookies depending on size

    • 225g unsalted butter, at room temperature
    • 200g caster sugar
    • 200g soft light brown sugar
    • 2 eggs
    • 1/2 tsp of vanilla extract
    • 240g crunchy peanut butter
    • 340g plain flour
    • 2 1/2 tsp of bicarbonate of soda
    • A small pinch of salt
    • 100g dark chocolate chips

    Method

    1. Preheat your over to 170 degrees / Gas Mark 3. Grease and line two baking sheets with parchment paper.
    2. Beat together the butter and both sugars until light and fluffy using a freestanding mixer or handheld electric whisk whisk ( I use my Kenwood K mixer).
    3. Mix in the eggs one at a time, scraping down the sides of the bowl with a spatula between each one.
    4. Add the peanut butter & vanilla essence and continue mixing until well combined.
    5. Add the flour & bicarbonate of soda to your mix and beat until your mixture resembles cookie dough.
    6. Carefully stir in your chocolate chunks so they are evenly distributed through the dough.
    7. Using a tablespoon, spoon out your cookie dough and place even sized dollops onto your baking tray. Make sure you leave plenty of space around each cookie as they do spread quite a bit. I normally only put 6 onto each baking sheet and bake in two batches.
    8. Bake for around 10 minutes or until golden. Leave to cool on the tray for around 10 minutes before transferring to a cooling rack to cool completely. Although if you can’t wait that long, I can vouch that they are utterly delicious warm from the oven 😉

     

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