Peanut Butter Chocolate Chip Cookies


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I indulged in a Reese’s Peanut Butter Cup the other day and was reminded of just how good peanut butter is.  Add some chocolate into the equation and bye bye peanut butter and jam; hello peanut butter and chocolate.  

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Cravings for chocolate peanut butter ensued and resulted in a batch of my peanut butter and chocolate chip cookies.

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As with any cookie worth its sugar, these are incredibly quick to whip up, need just one bowl and have a very short ingredients list.  You can be munching on a cookie within 30 minutes.

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I previously tried to make some peanut butter cookies using my trusty chocolate chip cookie recipe, substituting half of the butter for peanut butter.  But the inclusion of both flour and peanut butter created more of a cake than a cookie.  Delicious, particularly with some ice cream sandwiched inside, but not what I was after.

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So these cookies contain neither butter nor flour.   The sugar creates a little crunch on the outside and the egg and peanut butter keeps them chewy thus meeting all the “perfect cookie” criteria.

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Healthy they are not but just keep telling yourself that peanuts are an excellent source of low GI energy and you’ll feel MUCH better when you have inadvertently eaten most of the batch before anyone even knows you’ve made them.  “But of course the mixture only made 4 cookies!” is totally believable.

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So happy cookie baking, and more importantly, eating!

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This time last year:  Oops we were offline for a while…
This time 2 years ago:  Raisin Buns (Stafidopsomo)
This time 3 years ago:  Giant Prawn Burgers
This time 4 years ago:  Chocolate Banana Bread

Peanut Butter Chocolate Chip Cookies

Makes 12

150g light brown soft sugar
200g crunchy peanut butter
1 large egg
1 teaspoon bicarbonate of soda
60g dark chocolate, roughly chopped

To make:
  1. Preheat the oven to 180°c/160°c fan/350°f.  You’ll need 2 baking sheets (20 x 30cm or just 1 large one) lined with baking parchment or silicone.
  2. In a bowl whisk together all of the ingredients until everything is well mixed – you shouldn’t be able to see any streaks of peanut butter.
  3. Use a small ice cream scoop or just a tablespoon and your hands to form the dough into 12 equal sized balls about the size of a gold ball.  Place on the prepared baking trays, leaving room for the cookies to spread whilst cooking.
  4. Cook for 10 minutes until slightly cracked – they will still be very soft.  Leave to cool for 10 minutes on the trays before transferring to a wire rack to cool fully.  Best eaten on the day of baking.

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