Calling all peanut butter lovers, I have a must try bake for you…chewy, buttery, soft baked cookies studded with milk chocolate chunks. These cookies are super easy to make and even easier to eat! Serve with a glass of milk or a cup of tea for a delicious afternoon treat – enjoy.
Ingredients (makes 18 cookies)
115g unsalted butter, soft at room temperature
75g light brown sugar
100g granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
125g smooth/crunch peanut butter
195g self-raising flour
150g baking milk chocolate, cut into small chunks
In a large bowl cream your butter and two sugars together using a wooden spoon. Add the egg and mix. Now add the vanilla extract and peanut butter and mix until combined. Finally add the flour and 100g of the chocolate chunks and fold everything together, the mixture will be very thick and sticky. Cover the bowl and chill for at least 3 hours in the fridge (I chilled mine overnight). Although it is highly tempting, please do not skip chilling your cooking dough as this is result in flat, thin and crunchy cookies.
Once your cookie dough has been chilled, preheat the oven to 180°C and line two baking trays with greaseproof paper or use silicone mats. Take large tbsps of the cookie dough, roll into a ball and place about 2 inches apart from each other. Press a few chocolate chunks into the tops of the cookies.
Bake for 10-12 minutes until the cookies are lightly browned on the edges but the centre still looks soft and undone. Remove from the oven and leave to cool before serving.