Peanut butter cookies immediately transport me back to my childhood. They were the first things i ever baked in primary school. I can still remember the heady smell of peanut butter and the small sense of pride i felt as the freshly baked cookies came out of the oven.
I suspect the memory of those cookies as a child, has largely shaped the interest i have in baking as an adult. Now as an adult, i can appreciate the science and precision involved in baking, but still get that same feeling of joy i had as a child from creating something delicious and sweet.
These cookies were quick to make and well received by our other sister. I liked the texture, a soft centre and slightly crispy outer shell. However, they werent quite peanutty enough for me and alittle too sweet. Next time i will increase the amount of peanut butter and try caster sugar instead of granulated.
Recipe for Peanut butter and chocolate chip cookies by http://www.howsweeteats.com/2011/08/puffy-peanut-butter-cookies-with-chocolate-chips/
Yield: 18-22 cookies
Ingredients
2 cups all-purpose/plain flour
1/2 teaspoons baking soda/baking powder
8 tablespoons/113g of salted butter, melted and cooled
6 tablespoons/85g of creamy peanut butter, melted and cooled
1 cup brown sugar
1/2 cup sugar - i used granulated sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 1/2 cups/262g chocolate chips
1/2 teaspoons baking soda/baking powder
8 tablespoons/113g of salted butter, melted and cooled
6 tablespoons/85g of creamy peanut butter, melted and cooled
1 cup brown sugar
1/2 cup sugar - i used granulated sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 1/2 cups/262g chocolate chips
Method
Preheat oven to 325 degrees F/160 degrees C. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk, but I did not need this. Fold in chocolate chips.
Shape the dough into a ball the size of a golfball. Place on a baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Careful not to over bake.
Note - These cookies tasted more peanutty and less sweet the day after baking, inspiring me to re-shoot the photos.
Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk, but I did not need this. Fold in chocolate chips.
Shape the dough into a ball the size of a golfball. Place on a baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Careful not to over bake.
Note - These cookies tasted more peanutty and less sweet the day after baking, inspiring me to re-shoot the photos.
Enjoy!
