I am a massive fan of chocolate chip cookies, although I only really love ones that are soft and chewy- I don’t like crunchy ones. Usually I make just plain choc chip cookies, however I was really craving something with peanut butter. I love peanut butter with chocolate- one of my favourite ever cakes was a chocolate sponge with peanut butter icing and chocolate ganache (recipe from Smitten Kitchen!)
Luckily the internet was there for me, to help me find the answer to my cravings, and my need to have something delicious for a friend who was visiting that evening! I found the recipe at Hello Teddy (who got it from Completelydelicious) and decided based on both of their sets of pictures that it was a must make.
And it was, these cookies will fill any pb craving, they are soft and delicious and the chocolate chips pair perfectly with the peanut butter.
- 113g Butter
- 200g Peanut Butter (I used Sun-Pats Smooth)
- 230g Soft Light Brown Sugar
- 1 tsp Vanilla Extract
- 1 Egg
- 225g Plain Flour
- ¾ tsp Baking Powder
- ¾ tsp Salt
- 200g Chocolate Chips (I used half milk, half dark)
- Preheat oven to 180°C or 170°C for fan oven. Line two baking sheets with baking parchment.
- Using a stand mixer with a paddle attachment beat together the butter, peanut butter and the sugar at a medium high speed until it is light and creamy. This will take 3-5 mins. Scrape down the bowl using a spatula if necessary. Mix in the vanilla and the egg.
- In a different bowl, stir together the flour, baking powder and salt. Add to the stand mixer slowly whilst on a medium low speed (I did it tablespoon by tablespoon whilst the mixer was on.) Add the chocolate chips and mix until combined. I had to pull it together by hand to get the quantity of chocolate chips to stick into the dough.
- Using a ¼ cup, make rounds and place onto the baking sheet, leaving space between the cookies. I was able to make 15. I then lightly pressed down on the top of each cookie with a fork.
- Bake until the cookies begin to brown- about 12 mins.
- Let the cookies cool on the sheet for 5 mins, then place on a wire rack to cool fully. Store in an airtight container for up to 1 week (If they last that long!)