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Member recipe

Chocolate peanut cookies

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Member recipe by


Serves 1 - 8 Cookies

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

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  • 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


    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

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25th Feb, 2015
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.
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25th Feb, 2015
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.