It’s been a little while since I shared a recipe, so I thought it was time I put that right. I baked a batch of these cookies yesterday, which gave me a photo opportunity and here they are in all their golden chewy loveliness.
For a dozen large cookies you will need:
7oz light brown soft sugar
1/2 tsp vanilla extract
4oz crunchy peanut butter
6oz plain flour
1tsp bicarbonate of soda
2oz plain chocolate, chopped
Line 2 baking trays with greaseproof paper.
Cream together the butter and sugar until light and fluffy.
Add the egg and vanilla extract and mix well.
Beat in the peanut butter, followed by the flour and bicarb, until you have a nice smooth dough.
Stir in the chocolate until evenly spread through the mixture.
Divide the dough into 12 pieces and put 6 on each baking tray, leaving plenty of room for spreading.
Bake in a preheated oven at 170 C for 10-12 minutes until golden brown.
Leave the cookies to cool on the tray for a few minutes before placing on a cooling rack.
Enjoy with a glass of cold milk or a nice cup of coffee.
You could use smooth peanut butter if you prefer, but I like the texture that the little pieces of nut gives them. The plain chocolate could be left out, or indeed doubled if you like lots of choc chips in your cookies, for me that amount gives the right balance of flavours.
Let me know if you give them a try.