I am a big peanut butter lover. I can die in the idea of a chocolate fudge cake, filled with peanut butter and jelly. As I had plenty of time I went through my kitchen cabinets to clean them up and see what's going on in there. I found this peanut butter container and I was thinking for a while what can i do with it as the expired day wasn't far. It was the days that I was also thinking a lot of chocolate chip cookies for my morning coffee. Then I said to my self why don't you make peanut butter chocolate chip cookies right? So here I got you the recipe of that little dream bites!
Ingredients:
- 1 1/4 cup flour (150 gr.)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter (110 gr.) (room temperature)
- 3/4 cup smooth peanut butter(190 gr.)
- 2/3 cup light brown sugar (75 gr.)
- 2/3 cup caster sugar. (75 gr.)
- 1 egg
- 1 tsp vanilla extract
- 1 cup chocolate chips or chopped chocolate (150 gr.)
Instructions:
- In a small bowl, whisk together the flour, salt and baking soda, set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, peanut butter with both sugars. Beat on medium speed until light and fluffy. Reduce speed to low, add the vanilla, and egg. Mix well, about 1 minute. Add flour mixture, mix until just combined.
- Stir in the chocolate chips. (At this stage you can also add any chopped nut or dried fruit if you like).
- Scoop the dough with an ice-cream scoop (about 40-50 grams each) onto a parchment paper-lined baking sheet and leave them in the fridge for at least 30 minutes.
- Spread the chilled cookie balls onto a baking tray lined with parchment paper. Leave enough space in between the cookies as they will spread during baking.
- Bake in a preheated oven at 180C for about 10-12 minutes. Don't bake them longer as they will not take any colour and you will end up with over baked cookies.
- Cool completely before serving and store them in an airtight container at room temperature up to 1 week.
No comments:
Post a Comment