Until this year, the last taste I had of peanut butter was when I was the age of about eight. With the rise of peanut allergies, many schools and workplaces have now banned peanut butter and peanut products outright, and for that reason I’ve not really gotten into the peanut butter fad until recently. My Brownie Cookies with Peanut Butter Frosting as well as my Chocolate, Peanut Butter & Raspberry Macarons have proven to be some of my biggest ‘hits’ when it comes to you guys, so I thought I’d share with you my most addictive, crowd-pleasing Peanut Butter & Choc-Chip Cookies recipe.
These cookies really do require a warning sign. The first and last time I made these was B.B (Before Blog) for our new next-door neighbours who had moved in. The kids absolutely raved about them. Being too horrified about the amount of peanut butter in them, I refused to eat more than one and made my sister take the remainder to her workplace. They also raved about them, with one lady also known for her baking (and famously refusing to share her recipes) taking a cookie home for her son, to receive endless demands for more. Very apologetically, the lady asked my sister if I would be willing to share my recipe, and hey, I was more than happy to 🙂
I found this Valli Little recipe off taste.com.au, but I have made some minor alterations to it, and I’ve found that it produces closer to 40 biscuits, rather than 20. However this does depend on the size you roll your cookies, as always. If you like jumbo cookies, you will get less, but if you roll tablespoons of the mixture, like I did, you will get a fair few. Make sure you don’t eat them all yourself, though!
To make the biscuits, you will need:
- 1C smooth peanut butter (about 230g – scared yet?);
- 125g unsalted butter;
- 4 tablespoons (1/3C) honey;
- 1/2C (80g) lightly packed brown sugar;
- 1 egg;
- 1/2 teaspoon vanilla paste;
- 1 + 1/2C (225g) plain flour;
- 1/2 teaspoon bicarbonate of soda;
- 1C dark choc chips (alternatively, use 1C honey-roasted peanuts or a combination of the two).
Preheat the oven to 180 degrees Celcius. Line four baking trays with baking paper.
Place the peanut butter, butter, honey and brown sugar in a large bowl and beat with an electric mixer for about two minutes until pale and fluffy. Add the egg and vanilla and beat until combined.
Beat in the sifted flour and baking soda.
Add the choc-chips and stir through.
Flour your hands and roll the mixture into tablespoon-sized balls and place on baking trays, allowing room to spread. Flatten slightly.
Bake each tray for eight minutes or until cooked and lightly golden. Turn out onto a wire rack and allow to cool completely.
Go on. I dare you to stop at one.
Enjoy what’s left of your weekend, lovelies… Enjoy the sunshine, have fun and stay safe 🙂 xx