Saturday, 20 April 2013

Peanut butter Chocolate chip Cookies

Peanut butter Chocolate chip Cookies

These Peanut butter Chocolate Chip Cookies are unbelievably delicious and as baking goes are easy peasy to make... with or without your kids. I got this recipe trawling through the net or to be more precise using Google recipe search because I had a jar of crunchy peanut butter sitting in my food cupboard and I needed to get it used up before its use by date. Although the original recipe calls for smooth peanut butter I used crunchy, makes no difference to the end result apart from making it more crunchy. Also I didn't follow the method of the original recipe which states that you must cream the butter with the sugars and sift the flour with the baking powder.  I basically threw everything into a mixing bowl and mixed, okay i did crumb up the dry ingredients with the butter and lastly added the eggs , then the crunchy peanut butter. I suppose these peanut butter chocolate cookies needed to spread a little more if you want to be choosy but what the hell! they still taste great.

Here's the original recipe which makes about 25 cookies, I doubled up the mix and refrigerated what I didn't use for another day. One or two ingredients I guessed at or changed, like the dark brown sugar to which I used dark muscovado which gives a lovely rich caramel flavour.

Peanut Butter Chocolate Cookies

68 grams butter (unsalted)

53 grams caster sugar

60 grams dark brown sugar
1 egg
125 grams smooth peanut butter
125 grams flour (plain flour)
half a teaspoon of baking powder
88 grams small dark chocolate chips

Peanut butter Chocolate chip Cookies

Preheat the oven to 180C/160C fan/gas 4 and line a good sized baking sheet with greaseproof paper.

Take the softened butter and place it into the bowl of an electric mixer, with the paddle or beater blade attached. Cream the butter together with both types of sugar until it becomes light and fluffy. Add the egg and beat well to ensure that it is well incorporated, turn the machine off and add the peanut butter, mix well.

Sift together the baking powder and the flour and then carefully fold this into the mixture, do this on the lowest speed setting or by hand, so as not to cover your kitchen in a cloud of flour.

When all the flour has been added stir in the chocolate drops, you should now have quite a firm dough which is easy to handle.

Remove from the bowl and roll the mixture between your hands to create balls which can then be placed onto the baking sheet. The cookies can be as big or as small as you like but remember that the mixture will spread out whilst cooking so do not put them too close together.

Bake the cookies for 15-20 minutes or until just golden brown but the centre is still a little gooey. Remove from the oven and allow to cool on the trays.

If you want a decent cookie then you have to try these Peanut Butter Chocolate Cookies. These cookies will keep for at least a week in a sealed container. #tip leave your cookies out for a good couple of hours before sealing them away this will make them really crunchy.
Peanut butter Chocolate chip Cookies

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