Peanut Butter Chip Cookies

Everyone will go nuts for these peanut butter cookies packed full of peanut butter and bonus peanut butter chips!

Yes friends, this recipe is for the peanut butter lovers! Soft, chewy, nutty and loaded with peanut butter chips, these cookies are totally irresistible. (Don’t worry if you can’t get your hands on peanut butter chips, choc chips will do and the cookies will still be cracking.)

I don’t think there was one corner of our flat that didn’t get decluttered when we were getting our flat ready for sale and s therapeutic as decluttering is, the novelty had definitely worn off by the time I got to the pantry.

So you can imagine my delight when I found a bag of Reese’s peanut butter chips nearing their best before date and just begging to be eaten. To be honest, I was so tired by that stage, I seriously contemplated just ripping the bag open and eating the lot in front of the TV but it has been a while in between recipes so here I am!

I love a good melt and mix recipe and this one is so easy, you really don’t need a lot of time, skill or energy to make these cookies. Best of all, the dough keeps really well, you can store it in the fridge for up to 5 days or in the freezer for up to 3 months – you’ll be thanking your past self I promise!

Although I have to confess, these cookies taste so good, they really won’t last very long. Just be prepared to make multiple trips to the cookie jar, ‘kay?

These cookies gave us the sugar hit we needed to get our jobs done and were definitely a decluttering highlight.

Have you found any hidden treasures in your pantry? Are you a peanut butter fan too?

Ingredients

250g plain flour

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

2 teaspoons cornflour

1/4 teaspoon salt

115g unsalted butter, melted

150g brown sugar

50g caster sugar

125g peanut butter

1 egg

2 teaspoons vanilla extract

175g Reese’s peanut butter chips or choc chips of choice

How to – Traditional

1. Preheat oven to 180C and line two baking trays with baking paper. Set aside.
2. Place flour, baking powder, bicarb, cornflour and salt in a bowl, mix to combine and set aside.
3. In a separate bowl, mix the butter and sugars until combined.
4. Add the peanut butter, egg and vanilla and mix well.
5. Add the flours and mix until just combined.
6. Fold through the peanut butter chips.
7. Roll tablespoons of dough into balls and place on baking tray 5cm apart. Gently press down on the balls with the back of a spoon. Bake for 10-12 minutes until just golden.
8. Cool for 5 minutes on trays before transferring to a wire rack to cool completely.

How to – Thermomix

1. Preheat oven to 180C and line two baking trays with baking paper. Set aside.
2. Place flour, baking powder, bicarb, cornflour and salt into TM bowl and mix for 5 seconds on speed 5. Set aside.
3. Place the butter into TM bowl and melt for 3 minutes at 60C on speed 2. Allow to cool for a minute or two.
4. Add the sugars, peanut butter, egg and vanilla and mix for 10 seconds on speed 4.
5. Add the flour mix. Mix for 20-30 seconds on interval speed until the ingredients are combined and the dough starts to come together.
6. Add the peanut butter chips and mix for 10 seconds on reverse speed 3.
7. Roll tablespoons of dough into balls and place on baking tray 5cm apart. Gently press down on the balls with the back of a spoon. Bake for 10-12 minutes until just golden.
8. Cool for 5 minutes on trays before transferring to a wire rack to cool completely.

TIP! The cookie dough balls can be stored in the fridge for up to 5 days or in the freezer for up to 3 months! Just bake from frozen.