As previously mentioned peanut butter and chocolate are one of my fave combinations. If you are a fan of the deliciousness that is peanut butter you will love these cookies. They smell like traditional peanut cookies but they are so much more with their crunchy exterior, soft centre and large chunks of dark chocolate. These babies are a new discovery of mine and one I will be making regularly!
- 1 1/4 cups flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 120g unsalted butter, softened
- 1 cup peanut butter at room temperature (smooth or crunchy, I used half 100% Nutz Chocolate Peanut Butter and half normal crunchy peanut butter)
- 3/4 cup caster sugar
- 1/2 cup firmly packed brown sugar
- 1 large egg, at room temperature
- 1 Tbsp milk
- 1 tsp vanilla extract
- 200g Whittakers Dark Chocolate, chopped
Preheat oven to 180°C. Line baking tray with baking paper.
Combine the flour, the baking soda, the baking powder, and the salt into a bowl. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the chopped chocolate.
Roll tablespoons of the dough into balls and place on tray 4cm apart. Using a fork, lightly indent but do not overly flatten cookies. Bake for 10 to 15 minutes (depending on size). Do not over bake. Cookies may appear to be underdone, but they will finish cooking/harden out of oven. Cool the cookies on your tray for 1 minute, then remove to a rack to cool completely.
Makes 15-20 (depending on size).
Recipe adapted from Smitten Kitchen