Hello there, if you love peanuts, chocolate and cookies this is the recipe for you!!! I’m in serious trouble – literally – I made the mistake (cos it was on offer – I’m shallow & I’m good with it!!!) of ordering, Ben & Jerry’s Peanut Butter Cup Ice Cream. Nuf said! So I made these Double Peanut Chocolate Chip Cookies.
Well maybe not!! But it’s soooo scrummy. I know I mentioned about having more of a savoury tooth, well, peanut butter is savoury. Funny thing is I’m not actually a ‘get a spoon & eat it outta the jar’ crazy fan of Peanut Butter! But when you mix it with something sweet, like in Cookies with a generous sprinkle of Chocolate Chips/Chunks- ooooh – it’s seriously good. Same goes for Chocolate covered Peanuts and Snickers bars! I mean, for all my chat about sharing, I confess, I hid the Peanut Butter Cup ice cream in the back of the freezer & whilst I’m in confessional mood, just to doubly make sure, I bought my 3 not so lil ones, their fav ice cream so they wouldn’t take mine.
Such a bad, bad mother – yet I feel no guilt!!!!
Now I’m sad cos the tub is empty. I’m going to be working on a homemade version – but meantime I had a revelation : Double Peanut Chocolate Chip Cookies.
Oh yes people – I did not fail you (or me). Even my daughter Snugs (nickname didn’t want you to think I was completely nuts – she loves her real name Sparkle, Twinkle, Tooth Fairy!!!).
This is one of my favourite made up Cookie recipes in like, EVER!
Recipe : Double Peanut Chocolate Chip Cookies makes 25-35
You will need 2 baking sheets lined with Parchment Paper
160g/5 oz Caster Sugar
225g/8 oz Unsalted Butter – room temperature
1 x Egg Yolk (pref free range) at room temperature
1 tsp Vanilla Extract I use Nielsen-Massey
1/4 tsp Salt I use Maldon
3 tbsp Smooth Peanut Butter
275g/10 oz Plain White Flour
100g/4 oz Milk Chocolate Chips (or chunks) plus approx 1 oz extra for topping
100g/4 oz Peanut Butter Chips ( I use Reece’s – bought online)
Preheat the oven to 180C/160C fan, gas mark 4
First of all, place the sugar & butter into a large bowl (or bowl of stand mixer with paddle attachment), using either an electric whisk or vigorous effort with a wooden spoon (for those of you who are watching your diet, A : This probably isn’t the recipe for you or B: You will feel less guilty later on when eating the cookie – that is if you haven’t fallen asleep on the sofa due to over exertion!!!).
This beating (or creaming) lark is actually very important – not quite sure why – not sure I even care!! What I do know is that if you, in the words of MJ himself “Beat it, beat it”, until it is pale yellow & fluffy, then the finished cookie is much, much better.
Next add the egg, vanilla extract, peanut butter, salt and resume beating, with your preferred method and background music of choice!
When all the above ingredients are beautifully mixed, add the flour, peanut chips & chocolate chips/chunks. Using only a spoon (wooden or otherwise), gently combine all the ingredients, slowly stirring them together – if using a stand mixer, mix on slow, with the paddle a attachment until everything is just combined.
Using a teaspoon & clean hands remove a large teaspoonful of mixture and roll gently into a ball – approx 1 inch across & place on the lined baking sheet. Continue as above until you have 16 balls, 8 evenly spaced apart on each sheet.
Now comes the fun bit ( if you liked making mud pies in the diet when you were younger, you’re gonna lurve this!). Place a few 5-8 choc chips/chunks in your hand, remove a ball from the baking sheet, place it on top of the extra chocolate in you hand & squish down. You want the cookies to be about 1 1/2 – 2″ across. Repeat with remaining balls until you have 16 super chocolately topped cookies, on the baking sheets begging to be cooked.
Make sure the cookies are evenly spaced apart as they will spread a bit more during cooking.
Place both sheets into the preheated oven. Start to check if they’re done after 10 minutes. DON’T TOUCH! Since these cookies harden up as they cool, once baked they should have a lovely golden brown colour. In my oven these take about 13-15 minutes to cook.
Remove the sheets from the oven & allow the cookies to cool on the baking sheets completely, or if you are very careful transfer the parchment paper, with the cookies on to a cooling rack – the cookies will still be very soft & you run the risk of breaking a few this way (as I did earlier today!).
With the remaining dough you can either bake the rest of the cookies, rolling into balls & cooking on fresh parchment paper, as before, or you can place the dough onto cling film, form it into a log, wrap tightly & refrigerate for up to 4 days, or double wrap & freeze for up to a month. Defrost the frozen cookie log overnight in the fridge & then with either log, remove from the fridge for 15 minutes before slicing into discs & baking as before.
Ooh I bet two of the cooked disc shaped Double Peanut Chocolate Chip Cookies with the ice cream sandwiched in the middle would be scrumptious, messy & definitely something to share with friends & family alike!!!
One of my bestest friends in the whole wide world is on holiday at the mo! She’s gonna love me so much more when she tastes one of these!!
If you have enjoyed the recipe for these Double Peanut Chocolate Chip Cookies then you may also like these:
Just to be clear, I’m not seeking applause, just a smile! Knowing I’ve put a lil smile in someone’s heart makes me feel loved & all soft & squishy inside. Try it – cos it’s a really nice feeling.
Until next time have fun, feast and give thanks for all the opportunities that are about to come your way when you start to share. It’s so much FUN!
Sammie xxShare This