Sweet chocolate and salty peanuts are a match made in heaven. These wonderful cookies made using peanut butter and crammed with chocolate chunks are the perfect snack. Just try stopping at one!
I love the combination of peanut butter and chocolate. It’s my go-to flavour for cookies. I’ve been playing around my cookie recipe for ages, trying to achieve just the right texture. I like to think I’ve nailed it with this one! These cookies are just the right balance of crunchy and soft. And they’re not too sweet, yet sweet enough that you know you’re enjoying a treat. And the texture is superb.
I’ve discovered the trick is to reduce the butter content and replace it with peanut butter. Making cookies this way you get all the delicious savoury peanut flavour, as well as that lovely soft texture of the peanut butter. And I like to use predominantly dark cane or muscovado sugar for a deep, caramel-like hint of sweetness.
Have you seen those giant cookie ice-cream sandwich cakes? I made one for my husband for his birthday this year using a plain chocolate chip cookie recipe and vanilla ice-cream. The giant cookie cake was fun to make and looked great but was actually pretty awkward to cut and serve. And we ended up with wedges of giant ice-cream sandwich in the freezer for weeks. I think next time I’ll make it using this cookie recipe. These cookies made a pretty amazing single serve ice-cream sandwich with a big helping of lush caramel ice-cream in the middle!
These peanut butter chocolate chunk cookies are so good you may want to double the batch. They sure don’t last long!
Prep time:
Cook time:
Total time:
Serves: 12 cookies
- 80g butter
- 150g peanut butter
- 60g caster (superfine) sugar
- 100g dark cane or muscovado sugar
- 1 egg
- ½ tsp vanilla bean paste
- 150g dark chocolate
- 180g flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- Ensure the butter and peanut butter are at room temperature before you start.
- Preheat the oven to 170C Bake. Line a baking sheet with greaseproof paper.
- Place the butter, peanut butter and sugars into a large bowl and beat using an electric beater for 3-4 minutes until very smooth.
- Break in the egg and add the vanilla, then beat again for another minute.
- Roughly chop the chocolate and stir this in to the butter mixture.
- Sift on the flour, baking powder and soda, and stir to combine.
- Roll large tablespoons of the mixture into balls between your hands and place them onto the prepared baking sheet, leaving a 3 inch gap between each ball.
- Press each ball gently with your fingers until you have a 1.5 inch high circle of dough.
- Bake for 12-14 minutes until lightly browned. Remove from the oven and use a metal spatula to transfer the cookies immediately to a wire rack to cool.
If you can't find dark cane or muscovado sugar, replace with soft brown sugar.
Likewise, if you can't source vanilla bean paste substitute vanilla extract, though a quality paste will give you a superior flavour.
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