No image available
Member recipe

Chocolate peanut cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by

Servings

Serves 1 - 8 Cookies

Chocolate chip cookies with a crunchy edge and soft core with just a hint of delicious peanut butter.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 290g all purpose flour
  • 2 tsp baking powder
  • 5tbsp creamy peanut butter
  • 225g unsalted butter (room temperature)
  • 100g granulated sugar
  • 220g light brown sugar
  • 1tsp salt
  • 1 tbsp vanilla extract
  • 2 eggs
  • 340g chocolate chips/chunks

Method

    1. Preheat oven to Gas mark 4 (350 F/180 C). Put the flour and baking powder in a bowl to one side.
    2. Using an electric mixer, beat the peanut butter, sugar (both kinds) and butter on medium speed until light and fluffy. This takes around 2 minutes.
    3. Reduce speed to low and add the vanilla extract, eggs and salt, mixing for 1 minute or until well blended.
    4. Slowly add the flour mixture until well combined. Then stir in the chocolate chips using a wooden spoon.
    5. Shape the dough into balls a little bigger than a walnut and place them on a baking tray covered in grease proof paper. Space each one roughly 2 inches apart.
    6. Bake for 10-12 minutes, turning the tray halfway through. When done, the cookies should be a pale golden brown on the edge and soft in the middle.
    7. Allow to cool on the baking sheet for 2 minutes before moving to a wire wrack to cool fully.
    8. They'll store in an airtight container at room temperature for 1 week.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1)

Lemonyginger's picture
3.75

Very good cookie recipe! They are both 'short' in texture and chewy.
Next time I'd probably leave the dough in the fridge to chill in a sausage shape, wrapped up in cling film, then cut off rounds to bake.
Thanks for sharing the recipe.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Lemonyginger's picture
3.75

I wouldn't use a tablespoon of vanilla essence, a teaspoon or two would be plenty. I used two and they're delicious.
Didn't have granulated sugar so used Demerara which was absolutely fine.