Peanut Butter Cookies

I don't make enough cookies, and when I do I usually make chocolate chip cookies (can you blame me?). So this week I made peanut butter cookies, and of course they still had chocolate chips in them, but I'm getting there!

I was actually surprised at how good the cookies turned out. I already have a great recipe for peanut butter cookies, which is also a family favorite. These cookies were flatter and softer, and were really delicious - and quite addicting too.

Peanut Butter Cookies

Adapted From Hummingbird Bakery Cookbook

Printable Recipe

1 cup unsalted butter
3/4 cup caster sugar
3/4 cup light soft brown sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup peanut butter (the recipe calls for crunchy, but I used smooth)

1 1/2 cups all purpose flour
2 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup chocolate chips

1. Preheat the oven to 170c/325f/gas 3. Prepare a ungreased baking sheet..

2. Mix the butter and both sugars with an electric whisk until light and fluffy. Add the eggs one at a time, making sure all the ingredients are well incorporated. Turn the mixer down to low, and add the peanut butter and vanilla extract.

3. Then add the dry ingredients, flour, baking soda and salt, and mix until the dough is smooth. Stir in the chocolate until it's evenly mixed.

NOTE: After I've made the cookie batter, I let it refrigerate for about an hour until firm. It's easier to form into balls, and you will get better results.

4. Arrange on a baking tray in small balls (about 5-7cm big), with big spaces between them, as these cookies spread out. Bake for 10 minutes, or just until they start to turn golden at the edges and cracked in the middle. If they feel soft in the middle, still take them out, as they continue cooking after being taken out of the oven and this makes them perfect and chewy after they’ve cooled.