If you’re looking for your next cookie fix then take it from me – these peanut butter cookies should definitely be the next thing you bake. These giant, chewy cookies are loaded with peanut butter and dark chocolate and it’s virtually impossible to eat just one. Totally yum, you have been warned!
The recipe comes from the Hummingbird Bakery cookbook and other than adding a little extra dark chocolate I’ve stuck to the original recipe. I did find that I had to increase the baking time too, but the cookies came out brilliantly!
The recipe makes 24 large cookies so there’ll be plenty to go around – you could halve the recipe if you don’t need that many. You could also leave the chocolate to make plain peanut cookies if you prefer, although I’m not sure why you would want to leave chocolate out of anything, especially these! You can also choose whether you’d like to use smooth or crunchy peanut butter, I prefer crunchy for the texture. Happy baking!
- This recipe makes 24 large cookies, but can be halved if you don’t need so many.
PEANUT BUTTER COOKIES
- 225g butter, room temperature
- 200g castor sugar
- 200g light brown sugar
- 2 large eggs
- 2.5ml (½ tsp) vanilla extract
- 240g crunchy peanut butter
- 340g plain flour
- 12.5ml (2½ tsp) bicarb
- 2.5ml (½ tsp) salt
- 100g dark chocolate, chopped
1.) Preheat your oven to 170ºC and line two baking trays with baking paper.
2.) Place the butter, castor sugar and light brown sugar in a mixing bowl (or use a freestanding mixer) and cream until pale and fluffy. Add the eggs one at a time, mixing between each addition and scraping down the sides of the bowl as you go.
3.) Add the vanilla extract and peanut butter and mix to combine.
4.) Add the flour, bicarb and salt to the bowl and mix until a dough forms. Add the dark chocolate and mix until evenly dispersed.
5.) Divide the dough into 4 equal sized pieces, then divide each piece into 6 balls. Arrange the balls on the baking trays and flatten then slightly with your palms. Allow some room for spreading, you may need to bake the cookies in batches.
6.) Bake the cookies for 18-2o minutes or until flattened and golden. Leave to cool on the baking tray for a few minutes before transferring to a cooling rack.