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Choc-Chunk Peanut Butter Cookies

Choc-Chunk Peanut Butter Cookies

125g butter, softened at room temperature
200g (1 cup) firmly packed brown sugar
1 egg, lightly whisked
1 teaspoon vanilla extract
225g (1 1/2 cups) self-raising flour, sifted
1 cup roughly chopped dark chocolate
1 cup extra crunchy peanut butter

1. Preheat the oven to 180c (fan-forced). Line 2 baking trays with baking paper.
2. Using electric beaters, beat the butter and sugar in a bowl for about 5 minutes, or until light and fluffy. Add the egg and vanilla, then beat for 1 minute.
3. Use a wooden spoon to gently stir in the flour, chocolate and peanut butter. Bake the cookies now or roll the into a sausage, wrap it in plastic wrap and chill in the fridge overnight. Allow to warm to room temperature before baking. To cook, drop Tablespoons of the dough on each tray about 3cm apart. Flatten slightly with your hand and bake in the oven for 15 minutes or until golden.

Makes 24.

1 Comment

  1. Ok I made these recently and everyone devoured them – lucky I made 2 batches. I just used normal crunchy peanut butter and a block of milk chocolate. If you don’t want them crunchy then bake for about 10-15 mins depending on your oven (not until golden) pull them out and leave to cool on the tray for about 15 mins as they will be too soft straight out of the oven. Once cool use a spatula to take them off tray and place into a container – They will crumble a bit. I store mine in the fridge as it keeps things fresh and they stay soft.

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