These bakery style peanut butter chocolate chip cookies are immense. Soft and yielding in the middle and gloriously crisp on the outer edge. Golden discs of nutty heaven.
This week I am surrounded by bickering children and mountains of washing and ironing as we launch from one caravanning weekend to another. This was planned in an attempt to give them a fun filled holiday that they will hold dear for ever. I have, as usual, given myself far too much to do. Consequently I find myself stressed, dramatic and very intolerant. This ends up having the opposite effect to the Enid Blyton vibe I was trying to create. What a tw.t. I never learn. Today I’m going to plaster on a CBBC grin and it’s not moving. I shall interject all conversations with, “Good job!” and “I love you guys!” I’m going the all American stylee. Desperate times. Go hard or go home. I have also been waiting for my H.R.T patches to kick in and take me back in time twenty years, give or take…….no obvious signs yet. Bum…..
So keeping to the American theme we have going here, I give you my incredible Peanut Butter Chocolate Chip Cookies. These are super easy and just delicious. Obviously you’ve got to like peanut butter but it’s not overwhelming here and I find them very kid friendly.
Peanut Butter Chocolate Chip Cookie Recipe
These are easy peanut butter chocolate chip cookies, so easy that my young children make them from start to finish. Obviously I bark at them throughout and make them do the washing up but they just love rolling the cookie dough into balls plus nibbling a bit as they go. Cooks perks. I do use milk chocolate chips here as my children prefer them but do feel free to substitute dark if that is your preference.
This is a small batch of peanut butter chocolate chip cookies. For a family of four this is a perfect amount. They are best eaten on the day but stored in an air tight container they will still be good the next although they do lose the crispness around the edges a little. But simply double up if you are feeding a crowd. This recipe makes 12 large cookies.
I use a free standing mixer but you can use a hand held electric whisk too. Firstly I cream the butter and sugar together until light and fluffy.
I then add the egg, give it a good mix and then scrape down the side of the bowl. The peanut butter and vanilla goes in next.
Mix together again for about 30 seconds and then tip in the flour, salt and bicarb of soda. Mix through again until you can’t see any flour and finally tip in the chocolate chips. Mix just enough until dispersed throughout.
I use 2 lined baking trays. I use a reusable silicone liner but baking paper is fine too. I put 6 cookie balls on each. I do usually guess how big to make them but you can weigh them if you want to. Each one is approx 55 grams.
Leave them like this as they will spread in the oven. Bake for 10 minutes. I do use a oven thermometer as all ovens vary sometimes considerably and these cookies are affected tremendously by that. A couple of minutes either way and the texture will be changed. To that end if you like your cookies chewy and soft then less time baking is the way to go. Personally I think 10 minutes is perfect here. You get crisp edges with a soft, chewy centre. But if you like a crisper cookie then leave them in for a couple of minutes more. At 10 minutes when you get these out they will not be firm in the middle but will set as they cool. I wait until the edges are golden before taking them out so watch for that if you don’t have a oven thermometer. Leave them for five minutes to cool on the tray and then transfer with a fish slice/spatula to a wire rack to completely cool.
- Digital Scales
- Free Standing Mixer or Electric Hand Held Whisk and Mixing Bowl
- 2 Lined Baking Trays
- Fish Slice/Flat Spatula
- Wire Rack
- Oven Thermometer (optional)
Peanut Butter Chocolate Chip Cookies
These Peanut Butter Chocolate Chip Cookies are delicious and moreish. Great to get the kids involved and a real treat.
- 110 grams unsalted butter room temperature
- 170 grams plain flour
- 200 grams caster sugar
- 100 grams chunky peanut butter
- 1/4 tsp vanilla extract
- 1 large egg
- 1 1/2 tsp bicarbonate of soda
- 1 pinch salt
- 70 grams milk chocolate chunks can use dark chocolate
Pre heat the oven to 170 C/325 F/Gas Mark 3. Cream your 120 grams unsalted butter and 200 grams of sugar together until pale and fluffy.
Add the egg and mix again. Scrape the sides of the bowl down. Add the 100 grams of peanut butter and 1/4 tsp vanilla. Mix through and do the same with the 170 grams flour, 1 & 1/2 tsp of bicarb and pinch of salt.
Tip in the 70 grams of chocolate chips and mix until dispersed evenly. Roll the cookie dough into 12 balls and put 6 on each baking tray. Bake for 10 minutes and golden around the edges.
Allow to cool for 5 minutes on the tray before transferring to a wire rack to fully cool.
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Here are some other delicious cookie recipes.
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