Friday, 10 January 2014

Baking: Chocolate Peanut Butter Cookies

I really wish I could take the credit for this recipe, but it's all down to The Hummingbird Bakery. These cookies are ridiculously tasty, and are an absolute hit with everyone who has tried them. I've made them a couple of times now and they've always came out slightly crisp on the outside and oh so gooey on the inside. Just the way I love cookies! I like to use a crunchy peanut butter, as you then get nice big chunks of peanuts to bite into and a dark cocoa powder gives them a lovely rich taste.

170 grams plain flour
40 grams
1/2 teaspoon bicarbonate of soda
a wee pinch of salt
115 grams
120 grams
120 grams caster sugar plus 40g extra for rolling
90 grams
1 large egg
1 teaspoon pure vanilla extract

Line a baking tray with greaseproof paper and set the oven to 170 degrees celcius.

1. Sift flour, cocoa powder, bicarb of soda and salt together into a bowl

2. Using an electric mixer cream the butter, butter, vanilla extract peanut butter and both sugars until light and fluffy

3. Add the egg and mix until all ingredients are incorporated

4. Turn the mixer to a slow setting and gradually add the dry ingredients and mix until a dough is formed

5. Pour the 40g of caster sugar into a small bowl. I like to roll the dough into a large sausage shape, and simply cut it into thin(ish) slices to make cookie shapes, but you can roll the dough into small balls. Really it's what you prefer! Roll the cookie in the sugar and place on a baking tray, leaving about 4cm between each cookie as they do spread whilst cooking.

6. Bake for 10-15 mins. I find that around 11 minutes gives the perfect gooey middle, but bake for 15 mins if you like a crispy cookie. Cool before serving, if you can manage to! I always scoff a couple straight out of the oven as they're just THAT good.

If the whole world liked peanut butter this would definitely be my go-to cookie recipe.

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