I'm a total sucker for anything involving a combination of peanut butter & chocolate, so when I came across the recipe for peanut butter & chocolate cookies in my Hummingbird Bakery recipe book a few years back it was clearly going to be a winner.
I think this is the first Hummingbird recipe I tried out & it's been used time & time again for all number of occasions, they're literally the best cookies i've ever tasted & everyone who's tried them has just fallen completely in love, they're soft & chewy, taste amazing and are amazingly simple!
To make you will need :
225g unsalted butter at room temperature
200g caster sugar
200g soft light brown sugar
2 eggs
1/2 teaspoon vanilla extract
240g crunchy peanut butter
340g plain flour
2 1/2 teaspoons bicarbonate of soda
1/2 teaspoon salt
75g dark chocolate, chopped
200g caster sugar
200g soft light brown sugar
2 eggs
1/2 teaspoon vanilla extract
240g crunchy peanut butter
340g plain flour
2 1/2 teaspoons bicarbonate of soda
1/2 teaspoon salt
75g dark chocolate, chopped
Method :
Preheat the oven to 170C (325F) Gas 3.
Prepare two baking trays with baking parchment paper on.
Put the butter and sugars in a freestanding electric mixer with a paddle attachment and cream until light and fluffy.
Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Turn the mixer down to a slow speed and beat in the vanilla extract and peanut butter.
Add the flour, bicarbonate of soda and salt and mix well until a smooth dough is formed. Stir in the chocolate until evenly dispensed.
Arrange 6 equal amounts of cookie dough on each prepared baking tray. Make sure that the cookies are spaced apart to allow for spreading while baking.
Preheat the oven to 170C (325F) Gas 3.
Prepare two baking trays with baking parchment paper on.
Put the butter and sugars in a freestanding electric mixer with a paddle attachment and cream until light and fluffy.
Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Turn the mixer down to a slow speed and beat in the vanilla extract and peanut butter.
Add the flour, bicarbonate of soda and salt and mix well until a smooth dough is formed. Stir in the chocolate until evenly dispensed.
Arrange 6 equal amounts of cookie dough on each prepared baking tray. Make sure that the cookies are spaced apart to allow for spreading while baking.
Bake in the preheated oven for about 10 minutes or until golden brown around the edges and quite flat. Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely. The cookies should be soft and chewy.
They're very soft when they come out of the oven so the bit about leaving them to cool slightly on the baking tray is important as they firm up as they cool down.
I also always make half the batch with chocolate & half without as I find some people are fussy about the two mixed together (I'm still not sure why I'm friends with some of these people :p they're clearly insane but I do try to keep everyone happy!)
Enjoy!
(I know you will!)
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