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Peanut butter & chocolate chip cookies
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Preparation time: 15 minutes, plus chilling and cooling
Cooking time: 25 minutes
Makes: 12 - 14
125g unsalted butter
125g Essential Smooth Peanut Butter
100g Tate & Lyle Fairtrade Golden Caster Pure Cane Sugar, plus 1 tsp for sprinkling
100g light brown soft sugar
1 large British Blacktail Free Range Egg
200g plain flour
1⁄2 tsp fine salt
1⁄2 tsp bicarbonate of soda
100g plain chocolate, cut into chunks
1 Preheat the oven to 180°C, gas mark 4; line 2 large baking trays with baking parchment. Roast the peanuts in a small roasting tin for 8-10 minutes until golden; leave to cool then roughly chop. Meanwhile, in a large pan, melt the butter and peanut butter over a low heat, stirring to combine; set aside to cool slightly.
2 Using a wooden spoon or spatula, beat both the sugars into the peanut butter mixture, followed by the egg. Mix the flour, salt and bicarbonate of soda together, then beat into the wet ingredients until well combined. Cover and chill the mixture in the fridge for 1 hour.
3 Remove the cookie dough from the fridge and stir through the chocolate and roasted nuts until evenly distributed. Lightly roll heaped spoonfuls of the mixture (about 65g each) in your hands. Arrange on the baking trays, well spaced apart. Sprinkle with 1 tsp sugar and bake for 13-15 minutes until spread and golden at the edges. Cool on the trays for 5 minutes, then transfer to a rack to cool completely.
If you’re short on time, you could leave out the roasted peanuts and swap the smooth peanut butter for crunchy peanut butter.
Typical values per serving:
Per cookie (12)/vegetarian/freezable