Recipe

Peanut butter choc chunk cookies

These moist, delectable chocolate and peanut cookies can be tailored to your preference for crunchy or chewy and are the ideal snack for any occasion.

  • 20 mins preparation
  • 15 mins cooking
  • Makes 25 Item
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Ingredients

Peanut butter choc chunk cookies
  • 185 gram butter, chopped
  • 1 cup (200g) firmly packed brown sugar
  • 1/2 cup (110g) caster sugar
  • 1 1/2 cup (225g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1 cup (150g) coarsely chopped toasted peanuts
  • 2 eggs, beaten lightly
  • 1 cup (280g) crunchy peanut butter
  • 1 cup (200g) dark chocolate bits

Method

Peanut butter choc chunk cookies
  • 1
    Melt butter; cool. Preheat the oven to moderate (180°C/160°C fan-forced).
  • 2
    Meanwhile, combine the sugars, sifted flours and peanuts in a large bowl.
  • 3
    Add combined butter, egg and peanut butter; mix to a soft dough. Stir in the chocolate bits.
  • 4
    Place two level tablespoons of biscuit dough about 6cm apart on baking paper lined oven trays. Bake in a moderate oven for about 15 minutes or until browned lightly. For chewier cookies, bake a few minutes less; for crisp cookies, bake a few minutes longer. Cool on trays.

Notes

Suitable to freeze, baked or unbaked. Butter suitable to microwave. This recipe can be made a week ahead; Store in an airtight or glass container.

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