January 26, 2015

Peanut Butter Double Choc Chip Cookies

I make no secret about my love of peanut butter, and these cookies satisfy my cravings.  The combination of whole peanuts, dark chocolate chips as well as white chocolate chips really make them great.

Recipe adapted from: Brown Eyed Baker
115g butter
185g peanut butter
125g brown sugar
80g white sugar
2 eggs
2 tsp vanilla essence
200g flour
30g cocoa powder
1/2 tsp baking powder
1/2 tsp bicarb soda
2/3 cup dark chocolate chips
1/2 white chocolate chips
1/2 cup peanuts

1. Preheat oven to 175C (350F).  If desired, at this time you can toast the peanuts under a grill or in a frying pan and then set them aside to cool.

2. Beat the butter, peanut butter, brown sugar and white sugar until light and fluffy.

3. Add the eggs one at a time, beating in between the additions.

4. Beat the vanilla essence in.

5. Stir the flour, cocoa powder (it's best if you sift the cocoa!), baking powder and bicarb soda into the wet mixture.

6. When all ingredients are combined, add the dark and white chocolate chips as well as the peanuts.

7. Roll the dough into balls about 1 tbsp size (or whatever size you want them, just make sure you adjust the baking time accordingly) and place them on a baking tray covered with baking paper or a silicone mat.  The oil from the peanuts may make the dough slide off them (especially if the nuts are toasted), but just squish them together in your hands and they'll be fine!

8. Bake the cookies for about 10 minutes.  You want the middles to still be a bit soft.

9. Let them cool (or eat them straight away...) and enjoy!

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