Cook this: Peanut butter choc chip cookies


Before I left my husband at home and flew off to Vietnam with my sister, I figured the least I could do was leave him behind with a pile of cookies. Peanut butter + chocolate = happiness. It’s pretty simple, really.

You’re going to need…
– 120g butter, chopped and slightly softened
– ⅓ cup castor sugar
– ⅓ cup brown sugar
– 1 tsp vanilla extract
– 1 large egg, at room temperature
– 1¾ cup self raising flour
– 1 cup chocolate chips
– 100g crunchy peanut butter

And then…
1. Pre-heat the oven to 180°C and line an oven tray with non-stick baking paper.

2. Use an electric mixer to beat the butter and sugars for a few minutes, until pale and creamy.

3. Next, beat in the vanilla and egg until completely combined. Note: there are two eggs in my bowl instead of one because I’m a fatty and made a double batch. Also, if you have a dog who is addicted to butter like mine is, they may be hiding under a dish towel waiting for the mixture to spurt out from the bowl. Beware.

4. Sift the flour into the mixture and mix with a spoon to form a thick cookie dough, then stir in the chocolate chips.

5. Lastly, microwave the peanut butter for 30 seconds, then fold it into the cookie dough – you’re aiming more for peanut butter swirls than blending it into the dough completely.

6. Roll tablespoon pieces of dough into balls and flatten them a little, placing them on the tray spaced out a little.

7. Bake them for 12-15min, until they’re just golden. Let them cool on the tray for 5 minutes before transferring to a cooling rack.

8. Eat. Lots of them. Now.


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