Peanut Butter Chocolate Chip Cookies
These peanut butter chocolate chip cookies are perfect for dunking in a tall glass of cold milk! Simple to make. Great for making with kids.
Ingredients
- 100 g smooth peanut butter
- 113 g unsalted butter
- 90 g plain flour
- 50 g bread flour
- 1/2 tsp bicarbonate of soda
- 1 g salt sea salt / kosher
- 70 g golden granulated sugar
- 70 g light brown soft sugar
- 1 egg
- 1 tsp vanilla extract
- 100 g dark chocolate chips
Instructions
- Pre-heat the oven to 160° C / 140 fan. Melt the peanut butter and butter together in a saucepan.
- Mix together the flours, bicarb and salt in a small bowl.
- Whisk the sugars, egg and vanilla in a mixer (or hand whisk) until ribbons form.
- Add the peaut butter mix to the egg mix and whisk to combine.
- Fold in the flour and chocolate chips.
- Wrap in cling film and place in a tupperware. Refrigerate for an hour.
- Roll the dough into 14 equal sized balls and bake on a lined baking sheet for 10 minutes until golden. Cool on a rack.
Notes
Storage - any leftover cookies can be stored in a Tupperware or sealed container for 2-3 days. You can eat past this date but the may start to harden and become a bit stale.
Nutrition
Calories: 218kcalCarbohydrates: 23gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 29mgSodium: 114mgPotassium: 115mgFiber: 1gSugar: 13gVitamin A: 219IUVitamin C: 1mgCalcium: 34mgIron: 1mg
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