This week I’m back on the sweet stuff. Seen as yesterday was national peanut butter day (seriously – there is a day for everything it seems), I thought I’d share a recipe for peanut butter and dark chocolate cookies. A former colleague introduced me to these and she used to make them using a lactose free alternative to butter. You couldn’t tell and they were just as good, so if you don’t want to use butter then you can still make them without, and of course without the chocolate. She took the recipe from Baking Made Easy by Lorraine Pascale, but I’ve adapted it and added some chocolate, because, well what’s not better with chocolate?! I like anything that’s super indulgent and these really tick that box! I don’t bother adding extra nuts on top – it’s more faff and I think the chocolate adds more!
Peanut butter and dark chocolate cookies
Serves: Makes 12 according to the recipe but I make 16 and they are plenty big enough!
130g /4 ½ oz butter, softened
200g /7 oz soft light brown sugar
1 medium egg
½ tsp of vanilla extract
200g /7 oz plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
300g /10 ½ oz peanut butter
100g dark chocolate (I just chopped up a bar as I didn’t have chips – you get bigger chunks that way too. Win!)
Preheat the oven to 170°C /150°C fan.
Using an electric beater, cream together the butter and the sugar until pale and fluffy. Add the egg and vanilla extra and mix well. Sift in the flour, baking powder and bicarbonate of sod. I then mix in with a wooden spoon as the mixture gets stiff and biscuit like. Then add the chocolate (if using) and the peanut butter.
The mixture will be a thick sticky dough.
Using your hands make little balls of dough. Place on a large baking tray, spaced at least 10cm (4 in) apart. I put six each on a baking sheet. Flatten the balls slightly with the back of a fork.
Bake in the oven for 12-15 minutes, until the cookies start to go golden brown. I prefer to take them out at 12 minutes as I like the squidgy slightly undercooked cookie. They will be really really soft when you take them out but they will cool and firm up on the tray.
Leave to cool completely on the baking tray… if you can resist not diving into one first.
Enjoy with a cuppa!
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