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Peanut Butter Chocolate Chip Cookies
These Peanut Butter Chocolate Chip Cookies are a dream come true for cookie lovers! Chewy, rich, and packed with melty chocolate chips, they’re perfectly balanced with a nutty peanut butter base. Whip up a batch to enjoy an irresistible sweet a salty delight!
- Ingredients
- Method
Ingredients
- 1 cup Chelsea White Sugar (225g)
- 1 cup self raising flour (150g)
- 100g butter, cubed
- 2-4 Tbsp peanut butter (depending on how strong you like the peanut butter flavour)
- 1 egg
- 1 tsp vanilla essence
- 1/2 tsp olive oil
- 1 cup chocolate chips or roughly chopped eating chocolate (milk or dark) (200g)
sea salt, to sprinkle (optional)
Additional tips
Cookies keep well in an airtight container at room temperature for 5 days.
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Method
Preheat oven to 180ºC bake and line two large oven trays with baking paper.
Place sugar and flour in a large bowl and stir to combine.
In a separate heatproof bowl, microwave butter until just melted. Add peanut butter, egg, vanilla essence and oil. Whisk until well combined.
Add wet ingredients to dry ingredients and mix. Stir in three quarters of the chocolate.
Roll heaped tablespoons of mixture into balls and place on prepared trays, leaving room for them to spread. Press down slightly, then press remaining chocolate on top.
Bake for 12 minutes, or until lightly browned and crisp around the edges. Sprinkle with sea salt, if using.
Additional tips
Cookies keep well in an airtight container at room temperature for 5 days.
Reviews
What did you think of this recipe?
You May Like These
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
How to Choose SugarFor Baking?
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