PB and Chip Cookies

So I was feeling a little spontaneous the other day, and after prepping a Sunday Dinner for my fam, I decided to go the whole hog and bake them some cookies too (I know, crazy spontaneous right?)

What I really like about baking cookies is that, you can't really do much wrong - everything just seems to work when it's in cookie form, with very few exceptions - like broccoli, tarragon etc - let’s not get silly here.

So I checked what we had in the cupboard, which was stocked full of chunky peanut butter (my sister's having a thing with it at the mo) – and whilst I have experimented with this in cakes, I had never actually tried it in cookies so heck! Why not give it a go?

Below is a list of ingredients you’re gonna need:

1 large egg

2 LARGE dollops of chucky peanut butter

200g of chocolate chips

300g caster sugar

Splash of milk

285g Plain flour

115g Soft butter

Pinch of salt

½ tsp baking powder

¾ tsp bicarbonate soda

Method:

Okay, so first you’re going to pre-heat your oven on 180c, then in a small-ish bowl you’re going to combine the flour, salt, bicarbonate soda and baking powder. Nothing fancy here, literally put it all in a bowl and just stir for a few seconds until it’s all integrated.

Next, in a bigger bowl you’re gonna cream the butter with the peanut butter (use an electric whisk if you’ve got one, it makes it much softer!) Slowly add the sugar and when it’s all soft, add the combined flour ingredients to this bowl and crack an egg in, then mix again. Add a splash of milk and the chips then keep mixing until it looks a little like crumbly dough – don’t be put off! This is how it’s meant to look.

Grab some baking trays, grease and line them with baking paper. Then, grab some of your mixture and roll them in to walnut sized balls and place them on the baking tray. Space them out evenly and give them enough room to expand, then pop them in the oven for 10 mins! Simple!

After 10 minutes they should be still fairly soft, but not unstable – a good way to test this is to get them out the oven and cut one in half – if the middle oozes a little, pop them back in the oven for around 5 mins or less but no more! The aim is melt-in-your-mouth cookies, no more no less.

 

When they’re done they’ll be a very light golden colour, whip them off the tray and go grab yourself a glass of milk whilst they cool on a wire rack – then once they’re cool but still “fresh outta the oven warm” dunk ‘em in your milk and enjoy!

I really enjoyed eating these little guys, and they were so easy to make! If you’re going to store them over
night, be sure to rest a piece of bread on top of them to keep the moisture – but don’t tell anyone else that trick, it’s my favourite.

 

Bon appétit!