March 9, 2015

Chocolate Fudge Peanut Butter Cookies

These cookies are beautifully soft and chocolatey, the peanut butter is present but not overwhelming.  Another great chocolate/peanut butter staple!

Recipe adapted from: How Sweet Eats
115g dark chocolate
250g butter
125g peanut butter
375g white sugar
2 eggs
2 tsp vanilla essence
310g flour
30g cocoa powder
1 tsp bicarb soda
1/2 tsp salt
250g chocolate chips (more if required...)

1. Melt the 115g dark chocolate in the microwave and set aside.

2. Cream the butter, peanut butter and sugar until light and fluffy.

3. Add the eggs one at a time, beating between additions.  Add the vanilla and beat until combined.

4. Add the flour, cocoa powder (sift this for best results), bicarb soda and salt, mix until combined.  It will be quite a soft dough but that's okay, once you add the melted chocolate it will firm up a bit; and you want these cookies to be gooey and soft in the end.

5. Mix the melted chocolate in, and finally fold the chocolate chips into the batter.

6. Cover the dough and refrigerate for a few hours.  I left mine overnight - you can just cool it for however long you like and bake it when you're ready.

7. When you're ready to bake the cookies, preheat the oven to 175C (350F).

8. Form balls of dough about 1 tablespoon in size (you can go bigger or smaller if you like, but make sure you adjust the baking time accordingly) and place them spread out on a baking tray covered with baking paper or a silicone mat.

9. Bake the cookies for about 10 minutes.  They should be soft in the middle still, you don't want to overbake these and lose their squishiness.

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