Cream the butter and sugar, throw in the rest of the cookie-making essentials, then shape and bake. This is the no-fuss choc-chip cookie recipe you'll keep returning to.
Easy choc-chip peanut butter cookies
A no-fuss recipe with satisfying results.
- Serves 12 - 14
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Ingredients
- 125 gm softened butter
- 165 gm (¾ cup) brown sugar
- 55 gm (¼ cup) caster sugar
- 1 egg, lightly beaten
- 225 gm (1½ cup) plain flour
- 100 gm dark chocolate buttons (70% cocoa solids)
- 2 tbsp milk
- 2 tbsp crunchy peanut butter
- 1½ tsp baking powder
- 1 tsp bicarbonate of soda
Method
- 1Preheat oven to 200C. Beat butter with sugars in an electric mixer fitted with a paddle until pale and creamy, then stir in remaining ingredients with a pinch of salt and mix to form a dough. Place heaped tablespoonfuls of mixture about 8cm apart on 2 trays lined with baking paper and bake until golden and cooked through (15-17 minutes). Cool slightly and serve warm, or cool completely on a wire rack. Cookies will keep stored in an airtight container for 2-3 days.