In a few weeks the team of developers I have been working with for the past six months will move onto a new project and a new Product Owner, which means they will no longer be my crew. I am really sad about this since I have had so much fun working with them. I think they’re quite sad too… mostly because the endless supply of my baking experiments is coming to an end. With this in mind I wasn’t surprised that the last time I asked them to add something to a piece of work they asked me what I was going to make them. These were my latest piece of bribery.
Peanut butter and white chocolate cookies
Adapted from Tassybakes
250g wholewheat flour
1/2 teaspoon bicarbonate of soda
100g peanut butter
100g caster sugar
100g light brown sugar
100g dark brown sugar
1 teaspoon vanilla
1 egg yolk
250g white chocolate cut roughly into chunks
Preheat your oven to 180 C and line 3 baking sheets with greaseproof paper.
Add the flour and bicarbonate of soda to a large bowl. Melt together the butter and peanut butter in the microwave and then stir into the flour. Add the sugars and stir well.
Add vanilla, egg and egg yolks and mix to form a dough. Fold in the white chocolate.
Roll the dough into golf ball sized balls, place on the prepared sheets and press down a little. The cookies will spread quite a lot so make sure you leave space for this. No more than 8 per sheet. Bake for 10 minutes and allow to cool a little before placing on a wire rack to cool completely. Do not overbake or you will lose the chewy cookie texture.
Makes 24 large cookies