Peanut butter chocolate chip cookies
Units
Temperature
Servings
Ingredients
- 115 g unsalted butter, softened rounded
- 170 g smooth peanut butter, well stirred rounded
- 150 g light brown sugar rounded
- 75 g granulated sugar rounded
- 1 large egg rounded
- 5 ml vanilla extract rounded
- 190 g plain flour rounded
- 4 g baking soda rounded
- 2 g fine salt rounded
- 170 g dark chocolate chips rounded
Method
Method
- Heat the oven to 175°C and line two sheet pans.
- Beat the butter, peanut butter and both sugars until creamy. Beat in the egg and vanilla.
- Whisk flour, baking soda and salt, then mix into the wet ingredients. Fold in the chocolate.
- Chill for 30 minutes. Divide into 20 balls and place well apart on the pans.
- Bake for 9 to 11 minutes, until the rims are set and the centres remain soft.
- Cool on the pans for 8 minutes before transferring to a rack.
Notes
- Recovered version two: mix 250 g peanut butter, 150 g brown sugar, 1 egg, 4 g baking soda and 150 g chocolate chips. Bake 16 smaller cookies at 175°C for 8 to 10 minutes. This flourless route is a separate formula, not a one-for-one substitution.
- Peanut butter is a major allergen. Do not describe a sunflower-seed spread substitution as tested unless it has been baked separately.
- Let baked cookies cool completely before sealing them, or trapped steam will soften the edges.
- Store airtight at cool room temperature for up to 4 days unless the recipe gives a shorter chilled storage time.
- Allergen information depends on the exact chocolate, nut butter and packaged ingredients used. Check every label when cooking for an allergy.
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