It was a busy Sunday with no time for baking. My lovely husband was in the mood for a sweet treat and requested cookies. I opened a cookbook I had as yet not made anything from - 500 Chocolate Delights by Lauren Floodgate - and began to flick through. This is how I found myself mid-forearm deep in peanut butter and chocolate chips late on a Monday evening after running group and some pretty awesome braised beef tacos. I was a little afraid that they were going to go the way of the bacon chocolate chip cookies and turn into one giant cookies, but what I ended up with was a tray full of monster sized cookies. This wasn't a bad outcome to be fair.
Cookies are quick, easy and most of the time I have all in the ingredients on hand. They are the fastest, and most simple way of satisfying a chocolate urge or a sweet tooth tingle without leaving the house. I usually make my standard Donna Hay chocolate chip cookies so this was me mixing it up a little. This was me willingly allow peanut butter into my kitchen. This was a big step. Next time I might just use m&ms! These weren't bad but even with the extra chocolate pieces I threw in they still weren't chocolately enough for my liking. Next time I'd either throw in some cocoa or perhaps melt a little chocolate and dip them after. Mmmmm.
225g light brown sugar
115g unsalted butter
1 tsp vanilla extract
1 egg
140g crunchy peanut butter
2 tbsp milk
280g plain flour
1 tsp baking powder
85g chocolate chips (or a bit more if you're me!)
Preheat the oven to 190 degrees and line a baking sheet with baking paper.
Combine the sugar, butter, vanilla extract and egg and beat until smooth. Beat in the peanut butter and milk. Sift in the flour and baking powder. Add the chocolate chops and stir until evenly mixed.
Divide into 24-30 portions and roll into balls using well floured hands. Evenly space the dough balls on the baking sheets. Press flt with the back of a spoon and bake for 10 to 12 minutes, or until golden brown. Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
115g unsalted butter
1 tsp vanilla extract
1 egg
140g crunchy peanut butter
2 tbsp milk
280g plain flour
1 tsp baking powder
85g chocolate chips (or a bit more if you're me!)
Preheat the oven to 190 degrees and line a baking sheet with baking paper.
Combine the sugar, butter, vanilla extract and egg and beat until smooth. Beat in the peanut butter and milk. Sift in the flour and baking powder. Add the chocolate chops and stir until evenly mixed.
Divide into 24-30 portions and roll into balls using well floured hands. Evenly space the dough balls on the baking sheets. Press flt with the back of a spoon and bake for 10 to 12 minutes, or until golden brown. Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
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