Baking is the ultimate wind-down, it’s so therapeutic: sieving, creaming, mixing, rolling and cleaning up, just in time for the baked goodies to be sat on a cooling rack, blissfully unaware of their impending consumption.
Unfortunately, it’s not often that I can justify consuming batch after batch of cookies, cakes and crumbles, nor is my will power great enough not to eat them if they’re there. The solution: peanut butter cookies. I’m not the hugest fan of peanut butter, in fact it’s much like tea and coffee in my home – stocked in my cupboards for the pleasure of guests and not my own. However, they go down well with a few friends of mine so they leave my reach quick-sharp, which is just what the waist-line appreciates sometimes.
My plan back fired a little, these are by far the best peanut butter cookies I’ve ever made, the crunch of the nut pieces, the soft dough and the dark chocolate makes them pretty moreish. Furthermore, they smell amazing – two down and no-one knows they exist yet, this could be dangerous…
Adapted from Smitten Kitchen.
1.25 cups Plain flour
0.75 tsp Baking soda
0.5 tsp Baking powder
0.25 tsp Salt
0.5 cups Unsalted butter
1 cup Crunchy peanut butter
0.75 cups Sugar
0.5 cups Light brown sugar
1 tsp Vanilla extract
100g Dark chocolate [chunks]
1. Combine dry ingredients.
2. Cream together the peanut butter, butter and sugars.
3. Add the egg and vanilla extract to the peanut butter mix.
4. Mix the dark chocolate chunks in with the wet mix before adding the dry mix bit by bit.
5. Combine to make a consistent batter.
6. Roll small balls of cookie dough in sugar before placing on grease proof paper ready for baking [remember to leave room for the dough to spread out in the oven].
7. I pushed down a couple of times with a fork on each ball before baking at 180°C [10mins], until they just starting to brown.
8. Allow to cool.