It’s no secret that I love peanut butter… so much so that I will happily eat it out of the jar (something I definitely did not do while making this recipe). I am also a big fan of chocolate. So this peanut butter and chocolate chip cookie recipe is definitely a combo I can get on board with.
Extra crunchy peanut butter cookies
Adapted from Kitchen Joy.
1 1/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
110g butter, softened
1/2 cup caster sugar
1/2 cup dark brown sugar
1/2 cup crunchy peanut butter
1/2 cup dry roasted peanuts
1/4 cup dark chocolate chips
Preheat your oven to 180 C (170 C for a fan oven) and prepare a baking sheet with covering with a layer of parchment paper.
Sift together the flour, baking soda, baking powder and salt, mix well and set aside.
Cream together the butter and the sugars using an electric mixter until light and fluffy. Add the peanut butter and mix well. Then add the egg and mix again.
Stir in the dry ingredients until the dough comes together.
Put the peanuts in your blender and process until they resemble breadcrumbs. Stir the peanuts and chocolate chips.
Break the dough into chunks and roll into balls (about 2 tablespoons of dough for each ball), spread out on the baking sheet (you will need to do this in batches) with about 5 cm between each ball. Press down with a fork dipped in water to make a criss cross pattern on the top. Bake in the middle of the oven for 10 – 12 minutes. The cookies should be brown at the edges but not look completely cooked through.
Allow to cool on the baking tray for a minute or two before placing on a cooling rack to cool completely.
Makes about 24 cookies