Recipes: Peanut Butter and Chocolate Cookies

Ingredients

2 and 1/4 cups (315 g) all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1 cup (225 g) unsalted butter, softened to room temperature

1 and 1/2 cups (375 g) crunchy peanut butter (or smooth but not natural)

3/4 cup (150 g) light brown sugar

3/4 cup (150 g) granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1 cup chopped dark chocolate (use any chocolate you have or choc chips!)

Method

1. Grab a bowl and whisk together flour, baking soda and salt.

2. In an electric mixer bowl fitted with the paddle attachment, beat the butter and peanut butter on medium speed for 1 minute until creamy. Add the brown sugar and granulated sugar and beat again until fluffy. Beat in the egg, one at a time, then beat in the vanilla extract.

3. Add flour mixture until combined but not overmix. Add your chocolate! The dough will be soft, so put the mixture in the fridge for about an hour until it is easy to handle.

4. Preheat your oven to 350°F/180°C degrees and line 2-3 pans with parchment paper.

5. Roll the dough into balls of about 40g each and place onto the sheets.

I baked mine for about 10 minutes, until cookies just began to brown at the edges but the centre remained soft. The cookies will appear undone, that's ok.

If the cookies are puffy, gently press them down while still warm using the back of a spoon but leave them thick.

6. Allow cookies to cool for 10-15 minutes until they are easy to transfer without breaking, then gently transfer them to a wire rack to cool completely.

Serve cookies warm or at room temperature.

Store cookies at room temperature in an airtight container for up to 3 days. If you plan to keep them for longer, place in the fridge for up to 1 week, or freeze for up to 2 months.

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