Warm choc-chip peanut butter cookies

AT A GLANCE

  • Serves 12 - 14 people

Crunchy peanut butter here is essential.

  • 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
01   Preheat 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.

Topics:

MODERN AUSTRALIAN, BAKING, CHOCOLATE, WINTER, PEANUTS, DESSERT

Recipe:

LISA FEATHERBY

Photography:

ROB SHAW

Styling:

LYNSEY FRYERS-HEDRICK , LISA FEATHERBY

FEATURED IN

Jul 2014

Jul 2014

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