Peanut Butter Chocolate Chip Cookies | Pastry Recipes

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  • Small and large bite-sized cookies that are the perfect accompaniment to your morning coffee or tea.

    These Peanut Butter Chocolate Chip Cookies are little golden nuggets with a nutty burst. Unlike our classic peanut butter cookies, which use melted chocolate, this recipe uses chunky chocolate chips. This means the peanut flavor in the cookie dough is cleaner and more pronounced because the chocolate is separated. You can use milk, dark or white, depending on how soft you want the cookies to be. It’s good to cut your own chocolate, so you can get good sized pieces. Use a hot knife to help cut them.

    Ingredients

    • 115g softened butter

    • 1 teaspoon vanilla extract

    • 115g caster sugar

    • 4 tablespoons smooth peanut butter

    • 1 egg, beaten

    • 200g plain flour

    • ½ teaspoon baking powder

    • 100 g milk chocolate, cut into small pieces

    Method

    • Preheat oven to 180°C/350°F/Mark 4. Line two baking sheets with parchment paper.

    • Place the butter, vanilla extract and sugar in a mixing bowl and beat together until the mixture is pale and creamy. Add the peanut butter then gradually add the egg.

    • Sift the flour and baking powder over it and mix into a stiff dough. Divide the dough into 24 equal pieces and roll each into a ball. Place on the baking sheet and top each with 2-3 chocolate pieces, pressing them gently into the batter.

    • Bake for 10-15 minutes until cookies are golden brown. Leave on the baking sheet for 5 minutes then transfer to a wire rack and let cool completely

    Tip for making peanut butter and chocolate chip cookies…

    Store the cookies in an airtight container for up to 5 days or freeze them before baking for up to 2 months.

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    (45 grades)

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