Peanut Butter & Chocolate Chip Cookies
19/08/2021 - Cakes
140g Butter softened
225g Soft Light Brown Sugar
130g Crunchy Peanut Butter
1 Large Egg - beaten
250g Plain Flour
½ tsp Bicarbonate of soda
½ tsp Baking powder
125g Dark Chocolate either pistoles or chopped
Preheat the oven to 180 degrees.
Line 2 large baking sheets with parchment.
I use my freestanding mixer for this but can equally well be done by hand.
Mix the butter, sugar until smooth, then add the peanut butter and the beaten egg and mix until combined.
In a separate bowl mix the flour, bicarb and baking powder before adding to the wet mixture.
Finally stir through the chocolate pieces ensuring they are well distributed.
Use a dessert spoon to scoop the dough into balls and place on the baking trays leaving space for some spread whilst they cook.
Bake for 10-12 minutes – they are done when they are brown around the edges but still soft in the middle – they will firm up as they cool.
Allow to cool on the baking tray for 15 minutes before moving to a cooling rack.