These cookies came out of standing in our pantry and looking at the baking supplies I have and seeing what I can bake with.
This is what came out of it. I was going to do peanut butter cupcakes but thought cookies would be a better idea.
These cookies defiantly appeal to the peanut butter lovers out there. I used crunchy peanut butter but if you do not want the nuts in this recipe then you certainly can use smooth peanut butter.
Again, you do not need to add the cocoa powder if you would prefer just peanut butter and chocolate chip cookies.
These cookies smelt delicious while they were in the oven baking. I did think they looked a little undercooked when taking them out the oven but after 5 minutes on the tray they were perfect – crispy on the outside but still chewy and soft in the middle.
The nuts from the peanut butter actually went really well with the chocolate chunks in the cookies.
I want to make these cookies again but make them so they are stuffed cookies and as I think a nice melted centre of these cookies would be heavenly.
Peanut Butter and Double Chocolate Chip Cookies
- 100 g butter softened
- 100 g caster sugar
- 100 g light brown sugar
- 1 large egg
- 150 g self-raising flour
- 50 g peanut butter
- 100 g chocolate chip milk or plain
- Pre-heat the oven to 180 degrees/gas 5. Lightly grease 2 baking trays.
- Measure the butter and sugars into a bowl and beat thoroughly until evenly blended.
- Add the beaten egg. Mix in the flour and cocoa powder. Then stir in the peanut butter and chocolate chips.
- Spoon large teaspoons of the mixture on to the prepared baking trays, leaving room for the cookies to spread.
- Bake in a pre-heated oven on the top shelf for 8-10 minutes or until the cookies are golden. Keep a close on eye on them to make sure they do not burn.
- Leave the cookies to cool on the trays for a few minutes then lift off with a palette knife.