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
Ingredients
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
Method
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!
These cookies are lovely, with a slightly crumbly outside, soft inside and the delightful crunch of peanuts all the way through.
Recipe adapted from: Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies by Alice Medrich
Ingredients
105g butter
50g brown sugar
150g white sugar
1 egg
1 tsp vanilla extract
315g crunchy peanut butter (alternatively, use about 280g smooth peanut butter and 35g peanuts)
190g flour
1/2 tsp bicarb soda
1 tsp salt
Method
1. If you're using smooth peanut butter, chop the peanuts into small bits and set aside.
2. Beat the butter, brown sugar and white sugar together until creamy but not fluffy.
3. Add the egg, vanilla, peanut butter and peanuts (if you're using them) and mix until combined.
4. Add the flour, bicarb soda and salt then mix until incorporated. At this point, my family ate most of the dough.
5. Cover the (remaining) dough and let it sit in the fridge for at least two hours and up to three days. I kept mine refrigerating for about 4 hours.
6. When you're ready to bake the cookies, preheat the oven to 165 C (325 F).
7. Roll the dough into balls a bit larger than 1 tablespoon and place on baking trays lined with silicone or baking paper. Flatten the balls a bit with the tines of a fork or your palm if you'd prefer non-lined cookies.
8. Bake for about 15 minutes or until the cookies are golden. I baked mine for closer to 20 minutes, but my oven is notoriously inaccurate with temperature.
9. Let the cookies cool before storing or devouring.
Mum bought some caramel chips from the supermarket recently, and they'd been sitting up with the millions of packets of choc chips for a while before I decided to make this recipe. Boy, was it worth it! These cookies have an almost shortbread-like texture, crunchy and melty; the toasted peanuts added crunch; and the caramel chips were a delightful burst of sweetness. Needless to say, these cookies didn't last very long in my house.
Recipe Adapted From: Bake Or Break
Ingredients
310g flour
1 tsp bicarb soda
1/2 tsp salt
185g butter
125g white sugar
60g brown sugar
1 egg
1 tsp vanilla essence/extract
1 cup caramel chips (the original recipe asks for toffee chips, but I have no idea where to get those, so I used caramel chips instead and they were delicious)
1 cup peanuts
Method
1. Chop the peanuts into smaller bits (halves are a good size). In a frying pan or under the grill setting of your oven, toast the peanuts until golden brown. Set aside to cool.
2. Preheat oven to 175 C (350 F).
3. Beat the butter, white sugar and brown sugar together until light and fluffy.
4. Add the egg and vanilla and beat until combined.
5. Stir the flour, bicarb and salt into the butter mixture.
6. Add the caramel chips and peanuts. Mix until combined and the bits are all dispersed in the dough evenly. (The dough tastes amazing, by the way).
7. Roll tablespoon-sized blobs of dough into balls. Place them on your silicone mat/baking paper covered baking trays and press them down a bit until they're flatter on the top. (This is so they don't come out of the oven in slightly-melted sphere shapes - they're more difficult to eat when they're like that!)
8. Bake for 15 mins or until golden brown.
9. Let cool on wire racks and consume.
