Peanut Butter and Chocolate Chip Cookies
This crunchy peanut cookie is studded with chocolate chunks so that each morsel is a pure delight. A personal favourite of mine.
Ingredients
(Makes 12)
80g Stork Original Baking Spread
138g crunchy peanut butter
68g caster sugar
68g light brown sugar
1 large eggs
138g plain flour
1/2 tsp baking powder
1/4 teaspoon of salt
25g salted peanuts ( smashed)
50g milk chocolate chips/chunks
Method
1. Line two baking trays with parchment paper.
2. Preheat your oven to 170 degrees Celsius.
3. In a large bowl, cream the baking spread and peanut butter together with a hand held electric whisk.
4. Add the sugars and whisk until the mixture is pale and fluffy ( 2-3 mins).
5. Add the eggs one at a time and whisk until everything is well combined.
6. In a separate bowl, sieve the flour, baking powder and salt and mix to distribute evenly.
7. Using a wooden spoon or spatula, gradually add the flour mix, smashed peanuts and chocolate chunks/chips to the wet mixture and mix until a stiff dough is formed. Don’t over mix the dough.
8. Using an ice-cream scoop, place scoops of dough onto the prepared baking sheets. Leave enough room for them to spread slightly during baking. Don’t over crowd the trays as this does affect the bake, 5 cookies per tray is optimum.
9. Bake for 15 minutes and the cookies should be golden and slightly risen.
10. Leave them to firm up on the baking tray for 5 minutes before cooling completely on a wire cooling rack.
Notes
I use crunchy peanut butter because I like a coarser texture cookie but you can use smooth peanut butter and omit the extra peanuts if you wish.
This mixture does not require chilling but can be made in advance and the dough chilled overnight in the fridge, until required. If baked straight from the fridge, they will require a longer bake time.
I use bars of chocolate that I cut with a knife. This creates different sized chunks but for ease, chocolate chips are great.
Smash the nuts in a bag with a rolling pin so that they are just smaller than whole but still chunky.
The amounts for this recipe may seem odd but originally this recipe was double the quantity. 24 cookies were too many, even for me, unless it was for a bake sale or special event. I halved the quantity as closely as I can and this recipe is the one I use now.